Coffee Chocolate Smooches

Total Time:
6 hr 45 min
6 hr 30 min
15 min

about 64 kisses

  • Pastry bag with 1/2-inch plain tip
  • 9 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 3/4 stick (6 tablespoons) unsalted butter, softened
  • 1/2 cup heavy cream
  • 4 teaspoons instant espresso powder
  • 1/4 teaspoon salt
  • Parchment paper
  • 1 cup unsweetened cocoa powder
  • 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. Chill, uncovered, until firm, at least 3 hours, and up to 1 day.

  • Into a small bowl, sift cocoa powder. Working with 1 smooch at a time, roll in cocoa powder to coat. Smooches keep in an airtight container at cool room temperature or chilled, 2 weeks

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