Chocolate Coffee Kiss Recipes

COFFEE KISSES

Steps:

• Preheat your oven to 180°c (160°c for fan assisted ovens or Gas Mark 4) and line a couple of baking sheets with grease-proof paper.
• In a mug dissolve your coffee with the boiling water, stir well and set aside to cool.
• In a large bowl, mix the flour and sugar before rubbing in the butter/margarine with your fingers, until you get a sandy consistency.
• Add the egg to the cooled coffee and beat with a fork. Add to the bowl and bring the ingredients together to create a soft sticky dough.
• Roll about a teaspoon of the dough into a ball and place on your pre-lined baking sheets. Repeat with the rest of the dough to make about 30 balls, leaving some space between each as they will spread a little while baking.
• Bake in your pre-heated oven for 15-20 minutes until the balls resemble small biscuits and are dry-looking on top. Leave to cool on the baking sheets for a short while before transferring to a wire rack to cool completely.
• Whilst the biscuits cool you can prepare your buttercream filling. As with the biscuits, prepare your instant coffee with the boiling water and set aside.
• In a bowl, mix the icing sugar and butter/margarine before adding the coffee and beating until light and fluffy.
• Either spread or pipe the icing onto half the biscuits, before sandwiching them to the remaining half.

CHOCOLATE COFFEE KISS

Steps:

• In an Irish coffee mug, combine coffee liqueur, Irish cream, creme de cacao and Grand Marnier. Add half of the chocolate syrup, then fill mug with hot coffee; stir gently.
• Top with a dollop of whipped cream, drizzle with remaining chocolate syrup and garnish with a maraschino cherry or a few chocolate shavings.

TOFFEE CHOCOLATE KISS

Steps:

• 1. Preheat oven to 350. Line pans with parchment paper or lightly spray pans...or the toffee will stick.
• 2. In a large bowl, beat butter at medium speed until creamy, add sugar, beating well, add vanilla mixing well.
• 3. In a medium bowl, sift or whisk together flour, powder and salt. Gradually add to creamed mixture, mixing well, until it 'starts' to come together, then add toffee and pecans, if desired. Dough will be crumbly, see photo.
• 4. Step 4 - #1 - For Kiss on top of cookie. Shape dough into 1-1 1/2" balls, squeeze dough together and then roll into a ball. If it breaks apart, squeeze together again then roll. Place onto prepared cookie sheets. Bake for 10-12 minutes or until just starts to brown along bottom edge. Remove from oven, immediately press Kiss into center of each cookie. Remove from cookie sheet to cooling racks.
• 5. Step 4 - #2 - For Kiss inside of cookie. Shape dough into 1 1/2" balls, squeezing dough together and then rolling, push a Kiss, tip first into the ball, using a little more dough to cover bottom if needed. Roll again, gently to make nice ball shape. Place onto prepared cookie sheets. Bake for 10-12 minutes or until just starts to brown along bottom edge. Cool on pan 2 minutes, then remove from cookie sheet to cooling racks.
• 6. TIPS: I had mentioned in the above note, about turning your kiss upside down makes for an ugly cookie...than a Just a Pinch member, Carol Harpel/Kitzer mentioned that doing that makes for easier shipping to our troops overseas or any shipping for that matter...Wonderful Idea!!! ANOTHER TIP: Member Jill Hanses mentioned spreading the kiss over the top, another Wonderful Idea!!! To do this I would remove cookies from oven, place kiss on top of each cookie, then remove cookies to cooling racks. Wait 10ish minutes (the heat from the cookie will melt the chocolate) then spread chocolate over top. Allow to cool and set up. You can place in frig or freezer to hurry the chocolate back to a solid state. Enjoy!!!

COFFEE CHOCOLATE TRUFFLE KISSES

Steps:

• 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.