Indulge in Sweet Delight with Chocolate Kisses

WHAT YOU’LL NEED TO MAKE CHOCOLATE KISSES

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Place the almonds and 3 tablespoons of the granulated sugar in the bowl of a food processor fitted with the steel blade. Process until the almonds are finely ground and powdery.

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In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.

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Whisk to combine.

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In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and confectioners’ sugar.

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Beat on medium speed until creamy and light, about 2 minutes. Then add the vanilla and rum (if using), scraping down the sides of the bowl as necessary.

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Beat until combined.

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Add the dry ingredients.

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Beat on low speed until combined.

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Add the ground almond mixture and mix to combine.

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Scrape the dough onto a large piece of plastic wrap, wrap it, and flatten it into a disc. Chill for about 1 hour, or until it is firm enough to handle.

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On a lightly floured work surface, cut the dough into 3 pieces.

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Work with one piece at a time, keeping the others wrapped and refrigerated. Roll the first portion of the dough into a log about 3/4 inch in diameter.

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Cut each log into 1/2-inch pieces.

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Roll each piece into a ball, then roll the balls in granulated sugar to coat them completely. Place the balls on parchment-lined baking sheets, spacing about 1-1/2 inches apart. Repeat with the remaining portions of dough.

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Bake the cookies, rotating the baking sheets from top to bottom and front to back midway through, until they are puffed and cracking slightly on top, 12 to 14 minutes.

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Allow the cookies to cool on the baking sheets for a few minutes, then use a spatula to transfer them to a rack to cool completely.

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While the cookies are baking, make the ganache filling. Pour the cream into a medium microwave-safe bowl. Microwave on high until boiling, about 1 minute. Add the chocolate and butter; let sit for 1 minute.

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Whisk until smooth and glossy. (Alternatively, put the chocolate and butter in a medium bowl, bring the cream to a boil in a saucepan, and then pour the cream over the chocolate and butter.) Whisk in the rum, if using.

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Allow the ganache to cool, whisking it occasionally, until it is thickened enough to spread with a knife, about 45 minutes.

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Pair up the cookies according to size. Turn one cookie upside down and, using a butter knife, spread a heaping teaspoon of the ganache onto the flat side, then place the bottom of the second cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outward. Repeat until all the cookies have been used.

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Allow the ganache to firm up at room temperature for about an hour, then transfer the cookies to a serving plate. The cookies can be stored, layered between sheets of parchment paper, in an airtight container at room temperature for up to 3 days.

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