Ingredients
- 9 oz bittersweet chocolate
- 3/4 stick (6 TBS) unsalted butter, softened
- 1/2 cup heavy cream
- 4 tsp instant espresso powder
- 1/4 tap salt
- Parchment paper
- 1 cup unsweetened cocoa powder
Directions
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Break chocolate into small pieces
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In a food processor pulse together chocolate and butter until chocolate is finely chopped
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In a small saucepan whiske together cream, espresso powder, and salt and bring just to a boil
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Pour hot cream mixture over chocolate mixture and pulse until smooth
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Transfer mixture to a bowl
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Let mixture stand at cool room temp until firm enough to pipe, about 2 hours
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Oil a large baking sheet and line with parchment paper
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Transfer chocolate mixture to a pantry bag fitted with a 1/2" plain tip
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Pipe mixture onto baking sheet to form small kisser, about 1"X1"
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Chill kisser, uncover, until firm, at least 3 hours, and up to 1 day
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*Sift cooa powder over kisser on baking sheet and refrigerate or keep at cool room temp
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*This is what I do. The original recipe called for rolling each kiss in sifted cocoa powder, but I found that the warmth of my hands quickly softened the chocolate and the result was unattractive. You have to follow your own lead here