Chocolate Kiss
Indulge in the decadence of homemade *Chocolate Kiss* confections, a delightful treat that combines rich, velvety dark chocolate ganache with a luscious chocolate coating. Perfect for chocolate lovers, this recipe features a harmonious blend of 70% dark chocolate, creamy vanilla, and a touch of honey for subtle sweetness. Mastering the simple yet elegant pointed "kiss" shape is easier than you think, offering both visual appeal and a melt-in-your-mouth texture. Whether dusted with cocoa powder for a gourmet finish or left as is, these bite-sized delights are ideal for special occasions, gifting, or satisfying a sweet tooth. Ready in under 30 minutes of active prep time and yielding 16 servings, this no-bake creation brings luxury to your dessert repertoire with minimal effort.
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Recipe Information
Ingredients
- 200 grams Dark chocolate (70% cocoa)
- 100 milliliters Heavy cream
- 20 grams Unsalted butter
- 1 tablespoon Honey
- 1 teaspoon Vanilla extract
- 2 tablespoons Cocoa powder (for dusting, optional)
Instructions
Finely chop 150 grams of the dark chocolate and place in a heatproof bowl. Set the remaining 50 grams aside for later.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to soften.
Gently stir the mixture until the chocolate is fully melted and the ganache is smooth.
Add the unsalted butter, honey, and vanilla extract to the ganache and stir until fully combined. Let the ganache cool to room temperature, then cover and refrigerate for 1-2 hours until it firms up but is still pliable.
Using a teaspoon or a small cookie scoop, scoop the ganache into 16 portions. Roll each portion into a ball with your hands. For a pointed 'kiss' shape, pinch one end gently.
Melt the reserved 50 grams of dark chocolate in a microwave-safe bowl in 20-second intervals, stirring in between, until smooth and fully melted.
Dip each ganache 'kiss' into the melted chocolate using a fork or dipping tool, letting the excess chocolate drip off. Place them on a parchment-lined baking sheet.
If desired, dust the finished 'kisses' with cocoa powder for an extra touch of elegance.
Refrigerate the finished 'Chocolate Kisses' for 15-20 minutes to set the chocolate shell. Serve chilled or at room temperature.
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.8 g | 177% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 80 mg | 3% | |
| Total Carbohydrate | 118.9 g | 43% | |
| Dietary Fiber | 27.2 g | 97% | |
| Total Sugars | 66.0 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 1610 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
