Ingredients

• 9 oz bittersweet chocolate
• 3/4 stick (6 TBS) unsalted butter, softened
• 1/2 cup heavy cream
• 4 tsp instant espresso powder
• 1/4 tap salt
• Parchment paper
• 1 cup unsweetened cocoa powder

Directions

1. Break chocolate into small pieces

2. In a food processor pulse together chocolate and butter until chocolate is finely chopped

3. In a small saucepan whiske together cream, espresso powder, and salt and bring just to a boil

4. Pour hot cream mixture over chocolate mixture and pulse until smooth

5. Transfer mixture to a bowl

6. Let mixture stand at cool room temp until firm enough to pipe, about 2 hours

7. Oil a large baking sheet and line with parchment paper

8. Transfer chocolate mixture to a pantry bag fitted with a 1/2" plain tip

9. Pipe mixture onto baking sheet to form small kisser, about 1"X1"

10. Chill kisser, uncover, until firm, at least 3 hours, and up to 1 day

11. *Sift cooa powder over kisser on baking sheet and refrigerate or keep at cool room temp

12. *This is what I do. The original recipe called for rolling each kiss in sifted cocoa powder, but I found that the warmth of my hands quickly softened the chocolate and the result was unattractive. You have to follow your own lead here

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