Baking

Chocolate kisses

chocolate kisses
12 Item
1H

Ingredients

Whipped white chocolate ganache

Method

1.Preheat oven to 170°C (150°C fan-forced). Line 12-hole (⅓-cup/80ml) muffin pan with paper cases.
2.Stir chocolate and the water in small saucepan over low heat until smooth.
3.Beat butter, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in sifted flour and cocoa, ground almonds and warm chocolate mixture. Drop ¼ cups of mixture into paper cases.
4.Bake about 25 minutes. Stand cakes in pan 5 minutes before turning, top-side up, onto wire rack to cool.
5.To make whipped white chocolate; bring cream to the boil in small saucepan; remove from heat. When bubbles subside, add chocolate; stir until smooth. Transfer mixture to small bowl. Cover; refrigerate 30 minutes. Beat with an electric mixer until light and fluffy. Spread cold cakes generously with ganache. Position chocolate kisses and heart sprinkles on cakes.

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