Free Recipe Chocolate-Espresso Kisses
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chocolate-Espresso Kisses Recipe
9 oz Bittersweet Chocolate; (not
-unsweetened)
6 tb Unsalted Butter; softened
1/2 c Heavy Cream
4 ts Instant Espresso Powder
1/4 ts Salt
Parchment Paper
1 c Unsweetened Dutch-process
-Cocoa Powder
Chocolate-Espresso Kisses Preparation
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.
Cooking Temperature:
Recipe Serves: 48
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