Coffee Chocolate Smooches

1. 1

   Break chocolate into small pieces.

2. 2

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

3. 3

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

4. 4

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

5. 5

   Transfer mixture to a bowl.

6. 6

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

7. 7

   Oil a large baking sheet and line with parchment paper.

8. 8

   Transfer chocolate mixture to a pastry bag fitted with a 1/2-inch plain tip.

9. 9

   Pipe mixture onto baking sheet to form 1-by-1-inch cones.

10. 10

    Chill, uncovered, until firm, at least 3 hours, and up to 1 day.

11. 11

    Into a small bowl, sift cocoa powder.

12. 12

    Working with 1 smooch at a time, roll in cocoa powder to coat.

13. 13

    Smooches keep in an airtight container at cool room temperature or chilled, 2 weeks

* Per serving · 4 servings · Values may vary.

No additional tips available.