Chocolate Kiss Recipes

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CHOCOLATE KISS COCKTAIL



Chocolate Kiss Cocktail image

The chocolate kiss is a yummy cocktail! This simple recipe spikes your favorite hot chocolate with peppermint schnapps and coffee liqueur for a real treat.

Provided by Colleen Graham

Categories     Dessert     Beverage     Cocktail

Time 5m

Number Of Ingredients 5

1 1/2 ounces peppermint schnapps
1/2 ounce coffee liqueur
6 ounces hot chocolate
Garnish: whipped cream
Garnish: Hershey's Kiss or chocolate chips

Steps:

  • Gather the ingredients.
  • In a preheated mug or Irish coffee glass , pour the peppermint schnapps and coffee liqueur.
  • Fill with hot chocolate and stir well.
  • Garnish with whipped cream and a Hershey's Kiss or a few chocolate chips. Serve and enjoy.

Nutrition Facts : Calories 369 kcal, Carbohydrate 46 g, Cholesterol 6 mg, Fiber 1 g, Protein 3 g, SaturatedFat 3 g, Sodium 158 mg, Sugar 40 g, Fat 5 g, ServingSize 1 cocktail (1 serving), UnsaturatedFat 0 g

CHOCOLATE CARAMEL KISS COOKIES



Chocolate Caramel Kiss Cookies image

I make this cookie every Christmas with my family. It's a fun twist on a classic peanut butter blossom because of the cinnamon in the batter and the caramel kiss on top. We love the cinnamon-caramel combination, but you could switch out the kiss with a different festive flavor. -Kristen Heigl, Staten Island, New York

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 2 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
1/2 cup packed brown sugar
1 cup sugar, divided
1 large egg plus 1 large egg yolk, room temperature
1-1/2 teaspoons vanilla extract
1-1/4 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
24 caramel-filled milk chocolate kisses

Steps:

  • Preheat oven to 350°. Cream butter, brown sugar and 1/2 cup sugar until light and fluffy. Beat in egg, egg yolk and vanilla. In another bowl, whisk next 5 ingredients; gradually beat into creamed mixture., Shape rounded tablespoons of dough into balls. Roll in remaining sugar. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Immediately press a chocolate kiss into center of each cookie (cookie will crack around edges). Cool on pans 2 minutes. Remove to wire racks to cool.

Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 27mg cholesterol, Sodium 170mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.

JEANNE'S CHOCOLATE KISS COOKIES



Jeanne's Chocolate Kiss Cookies image

This recipe is fast and easy to make. It's a true chocolate lover's dream cookie.

Provided by Jeanne Hopkins

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 24

Number Of Ingredients 10

1 ¼ cups butter
2 cups white sugar
2 egg
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
54 milk chocolate candy kisses, unwrapped
⅓ cup granulated sugar for decoration

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In large bowl mix butter and sugar till fluffy, add eggs and vanilla mix well. Sift together flour, cocoa, baking soda, and salt, and add to creamed mixture.
  • Roll dough into balls about 1 inch in diameter then roll in white sugar. Place balls on ungreased cookie sheet and bake for 8 to 10 minutes. Place unwrapped chocolate kiss in the center of each cookie while still hot. Let cool and enjoy!

Nutrition Facts : Calories 275.1 calories, Carbohydrate 37.2 g, Cholesterol 43.3 mg, Fat 13.8 g, Fiber 1.6 g, Protein 3.2 g, SaturatedFat 8.4 g, Sodium 184.4 mg, Sugar 19.6 g

CHOCOLATE KISS COOKIES



Chocolate Kiss Cookies image

Chocolate kiss filled cookies. A wonderful chocolate treat.

Provided by June

Categories     Desserts     Cookies     Filled Cookie Recipes

Time 1h

Yield 36

Number Of Ingredients 7

1 cup margarine, softened
½ cup white sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 cup finely chopped walnuts
1 (6 ounce) bag milk chocolate candy kisses
⅓ cup confectioners' sugar for decoration

Steps:

  • In a large bowl, cream margarine with sugar and vanilla until light and fluffy. Mix in flour and walnuts, beating on low speed of an electric mixer until well mixed. Cover, and refrigerate dough for 2 hours, or until firm enough to handle.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Remove wrappers from chocolate kisses. Shape approximately 1 tablespoon of dough around each chocolate kiss; be sure to cover chocolate completely. Place cookies on an ungreased cookie sheet.
  • Bake for 10 to 12 minutes in the preheated oven. While cookies are still warm, roll them in confectioners' sugar.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 11.8 g, Cholesterol 1 mg, Fat 8.6 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1.9 g, Sodium 62.4 mg, Sugar 4 g

CHOCOLATE KISS COCKTAIL



Chocolate Kiss Cocktail image

Provided by Geoffrey Zakarian

Categories     beverage

Time 25m

Yield 1 drink

Number Of Ingredients 9

1 1/4 ounces cognac, such as Hennessy VSOP
1 ounce oloroso sherry, such as Lustau
1/2 ounce Cane Simple Syrup, recipe follows
1/2 ounce dark chocolate syrup
1/2 ounce half-and-half
1/4 ounce caramel sauce (the store-bought type used for sundaes)
2 dashes chocolate (mole) bitters, optional (if you have them)
Dark cocoa powder, for garnish
1 cup pure cane sugar

Steps:

  • Place the cognac, sherry, Cane Simple Syrup, dark chocolate syrup, half-and-half, caramel sauce and chocolate bitters if using in a cocktail shaker (without ice) and dry shake until everything is emulsified. Add large ice cubes and shake again vigorously. Double strain and serve in a martini glass or cocktail coupe. Garnish with dark cocoa powder.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

CHOCOLATE KISS



Chocolate Kiss image

Provided by Geoffrey Zakarian

Categories     beverage

Time 30m

Yield 1 drink

Number Of Ingredients 10

Caramel sauce, for the rim
Cocoa powder, for the rim
1 1/4 ounces cognac, such as Hennessy VSOP
1 ounce half-and-half
1/2 ounce oloroso sherry, such as Lustau
1/2 ounce Bitter Chocolate Syrup, recipe follows
1/2 ounce Simple Syrup, recipe follows
Grated fresh nutmeg, for garnish
4 ounces chopped bittersweet chocolate (70 percent), such as Valrhona
1 cup sugar

Steps:

  • Put a little caramel sauce on one plate and cocoa powder on another. Dip the edge of a martini glass first in the caramel, then in the cocoa powder.
  • Put the cognac, half-and-half, sherry, Bitter Chocolate Syrup and Simple Syrup in a cocktail shaker and DRY SHAKE vigorously to mix the ingredients together well. Add ice and shake vigorously again. Taste for balance, single-strain into the prepared glass, garnish with fresh nutmeg and serve.
  • Mix the chocolate with 4 ounces warm water in a small bowl until melted.
  • Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

CHOCOLATE KISSES



Chocolate Kisses image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 24 filled cookies

Number Of Ingredients 6

6 1/4 ounces blanched almonds (to yield 1 1/2 cups ground)
1 cup sugar, plus 1 tablespoon for grinding almonds
2 large egg whites
6 tablespoons Valrhona cocoa powder, sifted
3 ounces semisweet chocolate
6 tablespoons heavy cream

Steps:

  • Heat oven to 325 degrees. Place almonds in the bowl of a food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine.
  • Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the remaining sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
  • Beat in cocoa until combined. Fold in almonds, and mix until completely blended.The batter should be quite thick and sticky.
  • Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
  • Bake until cookies are slightly cracked and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
  • Place chocolate in a mixing bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.

CHOCOLATE KISS



Chocolate Kiss image

A very sweet drink that will bring a smile to your face. I like this one with a mandarin orange as a garnish. From the Bevmo circular.

Provided by cookiedog

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 5

1 ounce coffee liqueur
1/2 ounce Baileys Irish Cream
1/2 ounce Frangelico liqueur
1/2 ounce dark Creme de Cacao
1/2 ounce cream

Steps:

  • Pour all ingredients into a cocktail shaker half-filled with ice cubes. Shake and strain into a martini glass, and serve.

Nutrition Facts : Calories 166.5, Fat 5.3, SaturatedFat 3.2, Cholesterol 18.4, Sodium 22.3, Carbohydrate 13, Sugar 12.3, Protein 0.8

CHOCOLATE KISSES COOKIES



Chocolate Kisses Cookies image

This recipe was given to me by a family member of my DH I think, and was published in the Elk Ladies of "518" Nevada City, CA volumn III cookbook some eons ago. I make these especially at Christmastime, but not only for that time of the year, as my grandchildren ask for them as much as their mothers do whenever they come to visit. I have the kids unwrap the kisses, their favorite part about making these in the first place. Part of the preparation time is chill time, and I don't include unwrapping the kisses cuz the kids do that...lol. *** Just a bit of a warning due to some consternation of the part of people who have tried to make perfect little round balls from this recipe...these cookies do flatten out. If anyone gets them to make little perfect round balls please let us know how you did it.***

Provided by Chabear01

Categories     Dessert

Time 55m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 7

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 3/4 cups flour
1 cup pecans, chopped finely
1 (9 ounce) package Hershey chocolate kisses (you might want to buy two packages, as when you unwrap them it is "One for me, one for the cookies")
1 cup powdered sugar (this is approximate, it could take more or less for you)

Steps:

  • Cream butter, sugar and vanilla together. Add flour gradually until well blended; stir in pecans. Cover and chill the dough.
  • Mold about 1 teaspoon of cookie dough around each unwrapped chocolate kiss, covering candy.
  • Bake at 375 degrees until they turn a golden brown around the edges, about 10 minutes. When Completely cool, dust with powdered sugar. Store in airtight container.

DOUBLE CHOCOLATE KISSES



Double Chocolate Kisses image

These double-decker cookies are filled with semisweet, melted chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 16

Number Of Ingredients 6

2 large egg whites
1 cup sugar
6 tablespoons cocoa, sifted
1 1/2 cups medium-fine ground blanched almonds (about 6 1/4 ounces)
1/2 teaspoon shortening
4 ounces semisweet chocolate, melted

Steps:

  • Heat oven to 325 degrees. Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Then add the sugar slowly and continue beating until egg whites are very thick, about 2 to 3 minutes.
  • Beat in cocoa until combined. Stir in almonds and mix until completely blended. The batter should be quite thick and sticky.
  • Line a baking sheet with parchment. Dampen hands and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape and place on prepared baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
  • Bake until cookies are slightly cracked, 15 to 17 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
  • Combine shortening and melted chocolate. Spoon about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack and let chocolate harden. Repeat process with remaining cookies.

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