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Thursday, February 10, 2011

Chocolate Truffle Kisses

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Sculpt rich creamy chocolate truffle into Hershey's Kisses!




The shelves are officially stocked full of Valentine's Day chocolates and goodies! In the midst of boxes and boxes of chocolate truffles I saw this giant Hershey Kiss -->
So I decided to try and combine the iconic Valentine's Day chocolate truffle, with this cool giant kiss, and came up with "Chocolate Truffle Kisses". The best part of this recipe is you can infuse your truffles with extracts, espresso, liquor, or keep it simple and stick with luscious rich chocolate.





Chocolate Truffle Kisses
You will need
  • 8 ounces of semi-sweet or bittersweet chocolate (or a combination), chopped into small pieces
  • 1/2 cup of heavy whipping cream
  • 2 tablespoons unsalted butter
  • Cocoa powder for coating (I used Dutch Processed. You can also coat your truffles in melted chocolate, finely chopped nuts, or powdered sugar)
  • Flavoring (optional)

Directions


Place chocolate in a heat proof bowl and set aside. In a small saucepan bring the butter and cream just to a boil. Remove from heat and immediately pour over bowl of chocolate. Let sit for a minute or two. Gently stir until smooth (This is a classic ganache which can be poured as a liquid over cakes, like in my Chocolate Ganache Mousse Cake, or refrigerated and rolled into truffles, like we are going to do in this tutorial). If you are infusing truffles, be sure to check out our line of super strength flavorings and stir in a few drops until you have reached your desired flavor, I love using cherry for Valentine's Day. You can even add Chambord for a raspberry flavor, or any type of alcohol, liquor, espresso, or flavoring you choose!

Cover and refrigerate your ganache for a few hours until it has set and is firm. Once firm, scoop a ball of ganache onto your work surface with a spoon and sculpt into a Kiss shape, making sure to work quickly so the heat of your hands doesn't melt the ganache. If the ganache gets too melted/sticky, sprinkle some cocoa powder on your sculpture and hands and continue to shape your Kiss. (My Kiss turned out about 1 1/2" tall and about 1 3/4" wide at the base.)
 
I know... not the prettiest picture, but I wanted to make sure I showed you the whole process.


Once you have smoothed your Kiss and have gotten your desired shape, roll in coco powder. (You can also roll in powdered sugar or dip in melted chocolate.)


Cut squares out of foil (mine were about 5" squares) for wrapping and type (or write) custom tags and cut into long thin strips. (font size 11-12 works fine)


Place your Kiss in the center of the foil square and wrap foil up and around Kiss, with your custom tag poking out of the top (you can place the kiss in a paper cupcake liner before wrapping in foil if desired).


Give them a try, and be sure to share a photo on our Facebook page, I'd love to know how they turned out!

Happy Baking, 
Lindsay Ann




Give it a try and be sure to share a picture of your creation with me on Facebook, Instagram, Twitter, or email a photo to MyCreation@dollhousebakeshoppe.com to have your recreation featured in the Fan Photo album!

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If you enjoyed this post I'd love for you to share it using the share buttons below, or spread the word on your blog/website by posting one of the photos above with a link back to this page for the complete post. Thanks so much. Enjoy!

  
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1 comment:

  1. Julie in Perth Western AustraliaFebruary 13, 2011 at 7:07 AM

    I'm not a big fan of Valentine's Day but, gee, I could be convinced by these. Anyway who needs an excuse to make them?

    ReplyDelete

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