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Ingredientes
- Pastry bag with 1/2-inch plain tip
- 9 ounce fine-quality bittersweet chocolate (not unsweetened)
- 6 Tbsp. unsalted butter - (3/4 stick) softened
- 1/2 c. heavy cream
- 4 tsp instant espresso pwdr
- 1/4 tsp salt Parchment paper
- 1 c. unsweetened cocoa pwdr
Direcciones
- Break chocolate into small pcs. In a food processor pulse together chocolate and butter till chocolate is finely minced. In a small saucepan whisk together cream, espresso pwdr, and salt and bring just to a boil. Pour warm cream mix over chocolate mix and pulse till smooth. Transfer mix to a bowl. Let mix stand at cold room temperature till just hard sufficient to pipe, about 2 hrs.
- Oil a large baking sheet and line with parchment paper.
- Transfer chocolate mix to a pastry bag fitted with a 1/2-inch plain tip. Pipe mix onto baking sheet to create 1-by-1-inch cones or possibly "kisses." Chill, uncovered, till hard, at least 3 hrs, and up to 1 day.
- Into a small bowl, sift cocoa pwdr. Working with 1 kiss at a time, roll in cocoa pwdr to coat. Kisses keep in an airtight container at cold room temperature or possibly chilled, 2 weeks.
- This recipe yields 64 kisses.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 24g | |
| Recipe makes 12 servings | |
| Calories 109 | |
| Calories from Fat 81 | 74% |
| Total Fat 9.16g | 11% |
| Saturated Fat 5.02g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 22mg | 1% |
| Potassium 14mg | 0% |
| Total Carbs 5.21g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 0.04g | 0% |
| Protein 2.05g | 3% |
