Chocolate Viennese 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.

CHOCOLATE VIENNESE KISSES

Steps:

• Preheat oven to 350.
• Grease two, 12 cup mini muffin pans and set aside.
• In a large mixing bowl, combine flour, butter, and sugar. Beat at medium speed until mixture resembles coarse crumbles.
• Add sour cream and vanilla. Beat at low speed until soft dough forms.
• Shape dough into 1 inch balls. Place 1 ball into each prepared muffin cup.
• Bake for 20 to 25 minutes or until edges are golden brown.
• Remove from oven and immediately press kiss into center of each cookie. Let cool in pan 1 minute. Transfer to wire racks to cool completely.

VIENNESE CHOCOLATE CREAM CAKE

Steps:

• Chocolate Cream Filling:.
• Slowly pour 1/2 cup of cream through a fine strainer into chocolate, whisking till all the cream is absorbed: continue slowly adding the rest of the cream till all absorbed.
• Refrigerate uncovered until filling is consistency of sour cream about 4 hours. If to thick it does not whip up nicely.
• Preheat oven to 375 degrees.
• Prepare a 15 1/2 x 10 1/2 x 1 inch jelly roll pan lining with parchment paper and butter paper.
• Meanwhile make Cake:.
• Place eggs and sugar in top of a double boiler over simmering water and cook whisking until very warm to the touch 110 degrees.
• Transfer egg mixture to a mixing bowl and beat at high speed until triple the volume and cooled to the touch about 5-7 minutes. Add in vanilla.
• Add the sifted cake flour folding in gentle. Fold in the melted butter.
• Spread batter into prepared pan and bake for 12 minutes till center springs back when lightly touched.
• Cool 5 minutes, invert onto a clean damp towel. Remove pan and paper, cool to room temperature.
• Line a 8 inch round cake pan with wax paper.
• Cut a 8 inch circle from the a corner of the cooled cake and place in to pan.
• Cut 2 strips about 13x 1 1/2 long and place along sides of pan, They should fit in even with the top of the pan. So trim if needed.
• Filling:.
• In a chilled bowl beat chocolate cream filling add the liqueur at medium speed until soft and fluffy peaks form, When mixture gets pale that is when its done. So be sure not to over beat! This is quick.
• Spread filling into the pan spread evenly. Cut the remaining cake to fit over the filling will have to piece and trim the cake together to fit. Cover cake air tight and freeze until very firm about 2 hours. You can make a couple day ahead to this point.
• Invert frozen cake onto serving cake dish.
• Refrigerate.
• Beat whipping cream until soft peaks form add sugar and beat till stiff peaks form.
• Spread evenly over top and sides of cake then chill.
• Make large chocolate curls with a vegetable peeler. Arrange them over the top and sides of the cake.
• Return to refrigerator to thaw for about one-two hours.
• Serve after all the oohs and aahs then hear them again as they enjoy it!

VIENNESE COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Combine flour and ground almonds; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour. , Preheat oven to 350°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-1/4-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to wire racks to cool completely., Spread jam on the bottoms of half of the cookies; top with remaining cookies. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip half of each sandwich cookie into chocolate mixture; allow excess to drip off. Place on waxed paper until set. Store in an airtight container.

VIENNESE CHOCOLATE-NUT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Cream margarine and sugar in a bowl with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
• Mix flour, cornstarch, hazelnuts, and cocoa powder in a separate bowl and quickly mix into the margarine mixture. Pour batter into the prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely before dusting with confectioners' sugar.