INGREDIENTS

INSTRUCTIONS

Hello, Chocolate Lovers!
The Cook & Kitchen Staff are celebrating Valentine's Day by offering
you fourteen of our most delicious chocolate-coated, cocoa-concocted
recipes from our Chocolate Lover's Collection.
Today's recipe is the perfect way for you to share your kisses with
those you adore this Valentine's Day. The recipe is easy to prepare,
if you have the patience to let the chocolate concoction do as it
does, naturally.
To prepare today's recipe, you will need parchment paper and a pastry
bag with a 1/2-inch plain tip.
Break bittersweet chocolate in small pieces. In a food processor or
blender, pulse together chocolate and butter until the chocolate is
finely chopped. Reserve the mixture in the food processor bowl or
blender container.
In a small saucepan over medium heat, whisk together cream, espresso
powder, and salt. Stirring constantly, bring the mixture to a boil.
Pour the hot cream over the butter and chocolate mixture, and pulse
until smooth.
Transfer the mixture to a glass mixing bowl. Let the mixture stand at
room temperature until just firm enough to pipe out in a pastry bag,
usually about 2 hours.
Oil a large baking sheet and then line it with parchment paper.
Transfer the chocolate mixture to a pastry bag fitted with a 1/2-inch
plain tip. Pipe the chocolate mixture onto the prepared baking sheet
to form 1-inch by 1-inch cone-shaped chocolate kisses. Chill kisses
until firm, at least 3 hours and up to 1 day.
Sift the cocoa powder into a small shallow bowl. Working with 1 kiss
at a time, roll the chocolate in the cocoa powder to coat.
Your kisses will keep up to 2 weeks when stored in a single layer in
an airtight container and refrigerated.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Feb 5, 1999, converted by MM_Buster
v2.0l.

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