Hello everyone!

Today’s temptations are these absolutely divine Sarah Bernhardt “cupcakes”.

They are covered in a luscious mocca filling and dipped in dark chocolate…

Sarah Bernhardts are named after one of the most famous acresses in history, the French Sarah Bernhardt.

Here is the recipe, enjoy!


Almond base (yield: 32)

  • 10 oz. (300 g) almonds
  • 2 1/3 cups (300 g) powdered sugar
  • 2 egg whites
  • 1 tablespoon coffee extract

I use these blanched almond slivers.

Put the almonds into a food processor.

Add the powdered sugar and egg whites.

And the coffee extract (you can make it yourself by mixing 1 tablespoon instant coffee granules with 1 tablespoon water).

Pour the extract into the bowl of the food processor..

Whizz for a few seconds.

I use these pretty paper cases today, they are from Siluet.


Divide the almond mixture between the paper cases, about 1-2 tablespoons per case.

If you don’t have paper cases, just make mounds on a lined baking tray.


Bake in a 390°F (200°C) oven for about 10-15 minutes.

Leave to cool while you get on with the mocca filling.

Mocca filling:

  • 3/4 cup + 1 tablespoon (200 g) butter
  • 7 oz. (200 g) chocolate
  • 1 1/4 cup (150 g) powdered sugar
  • 1-2 tablespoons mocca aroma

Put the butter and powdered sugar into a mixing bowl.

I use Lindt dessert chocolate for this recipe, it has a minimum of 70% cocoa solids.

And then the mocca aroma. If you don’t have it, just use the extract you used for the almond base.

Melt the chocolate in the microwave, stir well and add the mocca aroma.

Pour the melted chocolate into the mixing bowl with the butter and powdered sugar. 

Start by beating on low speed.

The more you’re beating, the more fluffy this mocca filling will be…

Mocca filling done!

Transfer the filling to a piping bag fitted with a Wilton 1M tip, making swirls on top of each little cake, as shown below.

Freeze for 1 hour before dipping in chocolate.


These will be very good as they are, but a Sarah Bernhardt should be covered in chocolate…

Chocolate glaze:

  • 7 oz. (200 g) dark chocolate
  • 2 tablespoons coconut fat

Again, I use Lindt chocolate.

Melt the chocolate in the microwave with the coconut fat Stir well.

Dip the tops into the melted chocolate…


I use these edible Christmas decorations here, it’s December after all.

A festive look…

They do look a bit like cupcakes, so  you may want to call them Sarah Bernhardt cupcakes…

Let this year’s last month be the best month this year!

Hugs from me to you.

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