Recipe by: Dotty|
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
1 cup Unsweetened Dutch-process Cocoa Powder
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