Real Recipes From Real Home Cooks ®

cappuccino blocks

(4 ratings)
Kitchen Crew
By Kitchen Crew

Swirl these into a mug of hot milk for a tasty espresso steamer.

Blue Ribbon Recipe

We served these delicious blocks in both steamy milk and in coffee... it was Blue Ribbon both ways! Enjoy!

— The Test Kitchen @kitchencrew
(4 ratings)
yield serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For cappuccino blocks

  • butter or baking spray for greasing
  • 1 c
    (8 fl oz) heavy cream, divided
  • 1 Tbsp
    plus 1/2 teaspoon espresso powder, divided
  • 2 Tbsp
    light corn syrup
  • 1/4 tsp
    salt
  • 1 c
    granulated sugar
  • 1 Tbsp
    vanilla extract
  • 12 oz
    white chocolate, chopped
  • 1 Tbsp
    dutch-process cocoa powder
  • wooden sticks or stir sticks

How To Make cappuccino blocks

  • 1
    Line an 8" x 8" pan with foil and grease the foil well.
  • 2
    Place half of the cream in a medium saucepan. Add 1 tablespoon espresso powder and the corn syrup, salt, and sugar. Cook the mixture over medium heat; stir until the espresso powder and sugar are dissolved and it starts to boil. Cover the pan and let it boil for about 3 minutes. Uncover and check the temperature. It should be 235°F to 240°F. (If it isn't, allow the mixture to boil for 1 - 2 minutes more.) Once that temperature is reached, remove from heat, add the vanilla, stir, and set it aside to cool.
  • 3
    Pour the remaining 1/2 cup cream into another saucepan. Heat until it just begins to steam. Remove from the heat, and add the white chocolate. Let the mixture sit, untouched, for about 5 minutes to melt the chocolate. Then whisk the mixture vigorously until it is shiny and smooth.
  • 4
    Combine the contents of both saucepans. Pour into the prepared pan.
  • 5
    In a small bowl, combine cocoa powder with remaining 1/2 teaspoon espresso powder. Sprinkle half the combined powder on top of mixture in the pan.
  • 6
    Place pan in the fridge to set up. Once set, remove from the pan and turn over; sprinkle with the remaining cocoa espresso mixture. Cut into 1-inch cubes. Stack 2 to 3 at a time and skewer on a wooden stick.
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