2 cups all-purpose flour
2 tablespoons baking powder
3/4 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup limited cream of chocolate, chopped
1 cup roasted coffee beans
1 cup white sugar
1 (12 ounce) package bakery pastry sheets
2 eggs, beaten
1 teaspoon vanilla extract
1 cup butter, melted in small bowl
1 cup semisweet chocolate chips
In a medium bowl, mix flour, baking powder and lemon zest until well blended. Stir in chocolate and ground coffee. Roll into a circle 1/2 inch thick and 7 to 11 inches in diameter.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) round pans. Place 1 cup of the chocolate mixture on one prepared pan. Spread around the edge of the mug. Combine remaining chocolate mixture and roast coffee in a medium bowl; spoon onto top of chocolate mug.
Spread remaining chocolate mixture over bottom of mug. Attach 1/2 cup whipped cream to center of mug. Spoon sauce over bottom of mug.
Beat butter and 1 cup semisweet chocolate chips into small bowl. Beat cream cheese and 1 cup peanut butter into small bowl. Fold cream cheese mixture between 2 sheets of waxed paper. Place on waxed paper to dry.
Dip each triangle of paper into 1/4 cup chocolate marker, then slowly roll chocolate into 1/2 inch squares. Place one piece of chocolate marker on unwrapped side piece of paper and press chocolate piece onto candy; press lightly onto paper. Cut pointed tip of chocolate marker into 8 wedges. Place candied chocolate within wedges.
Roll candy wedge, wide end up, by pulling 1/4 inch strips of waxed paper from opposite corner; tie portion with pink ribbon, knotting at end of roll. Place roll on waxed paper or cookie sheet. Chill for 5 minutes before serving.