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Recipe by: Dotty Ingredients: 9-oz. Bittersweet Chocolate (not unsweetened) 6 Tbs. Unsalted Butter, softened 1/2 cup Heavy Cream 4 tsp. Instant Espresso Powder 1/4 tsp. Salt Parchment Paper 1 cup Unsweetened Dutch-process Cocoa Powder Method: 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. Makes About 4 Dozen Candies |
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