Best 5 Triple Chocolate Kisses Recipes

TRIPLE CHOCOLATE KISSES

Steps:

• Place egg whites in a bowl; let stand at room temperature for 30 minutes. , Add cream of tartar and extract; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Fold in grated chocolate. , Insert a medium open-star tip in a pastry or plastic bag. Fill with the meringue. On lightly greased baking sheets, pipe forty-two 1-in. circles. , Press a chocolate kiss into the center of each. Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered. Dust with cocoa. , Bake at 325° for 15-18 minutes or until the edges are lightly browned. Immediately remove to wire racks to cool. Store in an air-tight container.

FUDGY TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Beat butter, white and brown sugars, shortening, fudge sauce, eggs, and vanilla together in a large bowl until light and fluffy.
• Combine flour, cocoa, baking soda, and salt in a bowl. Stir flour mixture into the butter mixture until well blended. Mix in the chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until just set (cookies will be very soft), 8 to 10 minutes. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.

HERSHEY'S TRIPLE CHOCOLATE COOKIES

Steps:

• Remove wrappers from chocolate pieces. Heat oven to 350°F
• Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add eggs and milk; beat well.
• Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in chocolate chips. Shape dough into 1-inch balls. Place on ungreased cookie sheet.
• Bake 10 to 11 minutes or until set. Gently press chocolate piece in center of each cookie; remove from cookie sheet to wire rack. Cool completely. VARIATION: Omit cocoa; add an additional 1/3 cup all-purpose flour.

DOUBLE CHOCOLATE KISSES

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.

TRIPLE CHOCOLATE KISSES

Steps:

• In mixing bowl, beat egg whites until foamy.
• Add cream of tartar; beat until soft peaks form, about 6 minutes.
• Gradually add sugar, beating until stiff peaks form, about 6 minutes.
• Beat in extract.
• Fold in grated chocolate.
• Insert a medium open-star tip in a pastry or plastic bag.
• Fill with meringue.
• On lightly greased baking sheets, pipe 42 1-inch circles.
• Press a chocolate kiss into the center or each.
• Pipe meringue around each kiss in continuous circles from the base to the top until kiss is completely covered.
• Dust with cocoa.
• Bake at 325 F for 15-18 minutes or until the edges are lightly browned.
• Immediately remove to wire racks to cool.