Chocolate Dipped Coffee Kisses Recipes

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.

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Line a large plate with waxed paper.
• Beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt with an electric mixer at high speed until soft peaks form, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating constantly, until stiff but still glossy peaks form, 3 to 5 minutes.
• Drop egg white mixture by rounded tablespoons 2 inches apart on prepared baking sheet (alternately, fill a pastry bag fitted with a star tip with egg white mixture and pipe out 1- to 1 1/2-inch stars).
• Bake in the preheated oven until kisses are firm and dry, about 2 hours. Cool on the baking sheet set on a wire rack for 1 hour.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
• Peel kisses from parchment paper. Dip the base of each kiss in melted chocolate and transfer to waxed paper-lined plate. Freeze kisses until chocolate hardens, 2 to 3 minutes.

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper. Line a large plate with waxed paper.
• Beat egg whites, coffee granules, vanilla extract, cream of tartar, and salt with an electric mixer at high speed until soft peaks form, 3 to 5 minutes. Add sugar, 1 tablespoon at a time, beating constantly, until stiff but still glossy peaks form, 3 to 5 minutes.
• Drop egg white mixture by rounded tablespoons 2 inches apart on prepared baking sheet (alternately, fill a pastry bag fitted with a star tip with egg white mixture and pipe out 1- to 1 1/2-inch stars).
• Bake in the preheated oven until kisses are firm and dry, about 2 hours. Cool on the baking sheet set on a wire rack for 1 hour.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and cool slightly.
• Peel kisses from parchment paper. Dip the base of each kiss in melted chocolate and transfer to waxed paper-lined plate. Freeze kisses until chocolate hardens, 2 to 3 minutes.

Steps:

• Preheat oven to 375°F.
• Lightly grease a cookie sheet.
• Combine cookie dough and cocoa powder in a large ziplock plastic bag.
• Seal bag and knead the dough.
• Remove the dough from the bag.
• Put sprinkles in a small bowl and milk in another small bowl.
• Shape dough into 1 inch balls.
• Dip balls into milk to moisten and then roll in sprinkles to cover.
• Place balls 2 inches apart on cookie sheet.
• Bake for about 8 minutes or until edges are firm.
• Immediately press a chocolate kiss into the center.
• Transfer cookies to a wire rack to cool.

Steps:

• Mix flour and sugar and rub in margarine.
• Stir in egg and coffee mix well.
• Shape into balls the size of a cherry and place on a greased baking sheet.
• Sake in a moderate oven (325 350) (165 175) for 15-20 minutes.
• When cold sandwich together with butter icing.
• To make the icing.
• Cream the fat till pale.
• Add the icing sugar gradually and cream together.
• Add the flavouring.
• sandwich two biscuits together.