Monday, February 20, 2012


   Hey everyone, I found this cool recipe at www.dollhousebakeshop.com .  Even though it's past valentines day, many of us (and you) like to eat them all year round.  Why not make a giant kiss for dessert one night or maybe even for a special occasion.  I've died and gone to chocolate heaven.  I would like to know if anyone enjoyed these as much as I did.

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)


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).

Happy Baking,
Lindsay Ann

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