INGREDIENTS

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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