Recipe

Choc cream kisses

This simple yet special Christmas confectionery is lovely to offer guests, or wrap in cellophane and ribbon to give as little gifts.

Jul 29, 2014 2:00pm
  • 2 hrs 50 mins preparation
  • 5 mins cooking
  • Makes 30 Item
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Ingredients

Choc cream kisses
  • 3 cup (480g) pure icing sugar
  • 2 tablespoon thickened cream
  • 1/2 egg white
  • 1/4 teaspoon coconut or peppermint essence
  • 200 gram dark chocolate melts
  • 100 gram white chocolate melts
  • silver cachous, desiccated coconut, sprinkles, to decorate

Method

Choc cream kisses
  • 1
    Stir icing sugar, cream, egg white and coconut or peppermint essence to taste until a stiff paste forms. Roll paste into a 4cm-wide log and cut into thick slices. Use fingers to neaten slices into smooth, even discs. Place in a single layer on a piece of baking paper. Stand in a cool, airy place to dry for 2 hrs, until firm.
  • 2
    Place dark and white chocolate melts in separate microwave-safe bowls. Microwave at 100% for l-2 minutes, stirring with a metal spoon every 30 secs, until smooth and melted. Using a small piping bag or teaspoon, use melted chocolate to decorate choc cream kisses. Top with cachous, coconut or sprinkles. Stand for 30 mins, until set. Place in paper patty cases. Store in airtight jars or boxes for up to 1 week.

Notes

You could spread the melted chocolate on a marble bench or cold work surface lined with baking paper and use cutters to cut out shapes. Attach them to the kisses with a little melted chocolate.

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