Chefshell posted 02-03-99
Coffee Chocolate Truffle Kisses
You will need a pastry bag (or wax paper roled into a tube with the
end snipped off works
really well).
9 oz. fine quality bittersweet chocolate (NOT unsweetened)
3/4 stick (6 tbsp.) unsalted butter, softened
1/2 cup heavy cream
4 tbsp. instant expresso powder
1/4 tsp. salt
parchment paper
1 cup unsweetened cocoa powder
Break chocolate into small pieces. In a food processor or blender, pulse
together chocolate and butter until chocolate is finely chopped.
In a small saucepan, whisk together cream expresso powder and, salt
& bring to just a boil. Pour hot
cream mixture over chocolate and butter mixture & pulse until smooth.
Transfer mixture to a bowl. Let mixture stand at room temperature until just firm enough to pipe, about 2 hours. (you could also shape them by hand if a pastry bag
scares you).
Oil a large baking sheet and line with parchment paper. Transfer mixture to pastry bag and pipe onto a baking sheet to form 1 by 1 inch cones, like kisses. Chill uncovered until firm, about 3 hours.Into a small bowl, sift cocoa powder.
Working 1 kiss at a time, roll in cocoa to coat. they store the same as the above, but only in a single layer.