Coffee Chocolate Kisses Recipe - Cooking Index
Coffee Chocolate Kisses Recipe - Cooking Index
| Pastry bag with 1/2-inch plain tip | ||
| 9 oz | 255g | Fine-quality bittersweet chocolate - (not unsweetened) |
| 6 tablespoons | 90ml | Unsalted butter - (3/4 stick) - softened |
| 1/2 cup | 118ml | Heavy cream |
| 4 teaspoons | 20ml | Instant espresso powder |
| 1/4 teaspoon | 1.3ml | Salt |
| Parchment paper | ||
| 1 cup | 110g / 3.9oz | Unsweetened cocoa powder |
Break chocolate into small pieces. In a food processor pulse together chocolate and butter until chocolate is finely chopped. In a small saucepan whisk together cream, espresso powder, and salt and bring just to a boil. Pour hot cream mixture over chocolate mixture and pulse until smooth. Transfer mixture to a bowl. Let mixture stand at cool room temperature until just firm enough to pipe, about 2 hours.
Oil a large baking sheet and line with parchment paper.
Transfer chocolate mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe mixture onto baking sheet to form 1-by-1-inch cones or "kisses." Chill, uncovered, until firm, at least 3 hours, and up to 1 day.
Into a small bowl, sift cocoa powder. Working with 1 kiss at a time, roll in cocoa powder to coat. Kisses keep in an airtight container at cool room temperature or chilled, 2 weeks.
This recipe yields 64 kisses.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9240) - from the TV FOOD - NETWORK
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