Chocolate Kisses Recipes

CHOCOLATE KISS COOKIES

Steps:

• In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
• Preheat oven to 375 degrees F (190 degrees C).
• Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
• Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

JEANNE'S CHOCOLATE KISS COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
• Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!

CHOCOLATE MERINGUE KISSES

Steps:

• Preheat oven to 300 degrees.
• Grease three cookies sheets and dust with cocoa powder.
• Melt the chocolate square and set aside to cool.
• Beat the egg whites with salt until soft peaks form.
• Add sugar slowly and beat until mixture very stiff and shiny.
• Fold in vanilla, melted chocolate, and the 1 tbsp cocoa powder.
• Drop by heaping teaspoonfulls (2 inches apart) onto prepared cookie sheets.
• They will have the shape of chocolate kisses.
• Bake 30 to 40 minutes.
• Remove cookies from sheets immediately.
• Cool completely and store in an airtight container.

CHOCOLATE KISSES

Steps:

• Heat oven to 325 degrees. Place almonds in the bowl of a food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine.
• Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the remaining sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
• Beat in cocoa until combined. Fold in almonds, and mix until completely blended.The batter should be quite thick and sticky.
• Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
• Bake until cookies are slightly cracked and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
• Place chocolate in a mixing bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.