Coffee Chocolate Truffle Kisses
This recipe was submitted by Bo Hunter from Los Angeles, CA on 2/10/2010. Thanks, Bo!
Bo Hunter had this fun fact about the Coffee Chocolate Truffle Kisses recipe to share:
Even though the recipe calls for a pastry bag, you may find you can you can ditch it!
9 ounces fine-quality bittersweet chocolate (sweetened)
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup heavy cream
4 teaspoons instant espresso powder (available at many supermarkets)
1/4 teaspoon salt
1 cup unsweetened cocoa powder
Preparation: 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 kisses, 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 one layer in an airtight container at cool room temperature or chilled, 2 weeks. This recipe was originally published in Gourmet Magazine, December 1998. Enjoy!
Makes about 64 kisses
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