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1
Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat.
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2
Bring to a boil.
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3
Place the semisweet chocolate in a 3-quart stainless steel bowl.
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4
Pour the boiling cream over the chocolate and allow to stand for 5 minutes.
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5
Stir until smooth.
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6
CHOCOLATE MINT XXX'S
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7
The fantasy begins by placing the chopped chocolates in a medium-size bowl.
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8
Heat the cream, sugar, and chopped mint in a 1 1/2-quart saucepan over medium-high heat, stirring to dissolve the sugar; bring to a boil.
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9
Immediately pour the boiling cream through a medium-gauge strainer into the bowl of chopped chocolate.
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10
Discard the mint.
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11
Use a whisk to gently stir until the cream and chocolate come together in a smooth and glistening pool.
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12
Pour the mixture onto a baking sheet with sides and use a rubber spatula to spread the chocolate to the edges.
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13
Refrigerate for 40 minutes remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
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14
Line a clean baking sheet with parchment paper.
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15
Arrange the mint leaves on the baking sheet.
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16
Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss Refrigerate the kisses for 30 minutes until firm.
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17
Store the kisses, tightly covered, in the refrigerator for up to a hour remove the chocolate mint mixture from the refrigerator and transfer it to a pastry bag fitted with a medium star tip.
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18
Line a clean baking sheet with parchment paper.
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19
Arrange the mint leaves on the baking sheet.
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20
Form the kisses by piping about 1 tablespoon of chocolate mint mixture onto each leaf, creating a spiral conical shape, about 1- inch high for each kiss.
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21
Refrigerate the kisses for 30 minutes until firm.
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22
Store the kisses, tightly covered, in the refrigerator for up to a week.
