Chocolate Coffee Kiss Recipes

CHOCOLATE COFFEE

Steps:

• In a large heavy saucepan, whisk the sugar, cocoa and water until smooth. Cook and whisk over medium-low heat until mixture forms soft peaks when whisk is lifted and resembles thick hot fudge sauce, about 35 minutes. Remove from the heat; stir in vanilla and salt. Transfer to a bowl; refrigerate for at least 2 hours., Beat the chocolate mixture. Add 2 cups whipped cream; mix well. Fold in remaining whipped cream. For each serving, place about 1/2 cup chocolate cream in 2/3 cup coffee or milk; stir to blend.

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.

CHOCOLATE COFFEE KISS

Steps:

• 1. 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.
• 2. Top with a dollop of whipped cream, drizzle with remaining chocolate syrup and garnish with a maraschino cherry or a few chocolate shavings.

COFFEE KISSES

Steps:

• Preheat the oven to 170°C/325°F/gas 3.
• To make the dough, combine the flour and sugar in a mixing bowl. Add the butter and rub into the flour mixture using the tips of your fingers, until the mixture looks like fine crumbs.
• Dissolve the coffee in 1 teaspoon of boiling water. Beat the egg until frothy and mix in the coffee. Add to the bowl and stir into the mixture with a wooden spoon.
• Tip the dough onto a well floured work surface and divide into 16 pieces. Flour your hands well then shape each piece into a neat ball. Arrange them well apart on the prepared baking trays (to allow for spreading) and bake in the heated oven for 12 to 15 minutes, until light golden and firm to the touch.
• Leave to cool for a couple of minutes, then transfer to a wire rack and leave to cool completely.
• Make a simple buttercream by beating the butter with the icing sugar and cocoa powder, if using. When very light and smooth, use to sandwich the biscuits in pairs.

CHOCOLATE KISS COFFEE CAKE

Steps:

• Grease 1 loaf pan and preheat oven to 375°.
• Flatten biscuits slightly; place kiss in center and pull edges up and around kiss to cover completely.
• Seal each tight and roll in hands to make into balls.
• Combine sugar and cinnamon.
• Roll each biscuit in melted margarine and then in cinnamon/sugar mix.
• Place in loaf pan making layers.
• Bake at 375° for 18 to 20 minutes till golden brown.
• Cool 1 minute on wire rack and then invert onto serving plate.
• Serve while warm.

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.