| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cklive10 | 1 | servings | |
INGREDIENTS
| Pastry bag with 1/2-inch plain tip | ||
| 9 | oz | Fine-quality bittersweet chocolate; (not unsweetened) |
| 3/4 | Stick unsalted butter; softened (6 | |
| ; tablespoons) | ||
| 1/2 | c | Heavy cream |
| 4 | ts | Instant espresso powder |
| 1/4 | ts | Salt |
| Parchment paper | ||
| 1 | c | Unsweetened cocoa powder |
INSTRUCTIONS
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. Yield: about 64 kisses Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9240 Converted by MM_Buster v2.0l.
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