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Рецепт Coffee Chocolate Kisses
by Global Cookbook

Coffee Chocolate Kisses
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Ингредиенты

  • 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

Инструкции

  1. 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.
  2. Oil a large baking sheet and line with parchment paper.
  3. 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.
  4. 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.
  5. This recipe yields 64 kisses.