Italian Coffee Mocha Kisses

Serves	8 to 10
Prep time	15 minutes
Cook time	15 minutes
Total time	30 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Gourmet, Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A decadent twist on the usual retro style "coffee kisses" beloved of the vintage tea table - these kisses are made with cocoa and espresso coffee for an elegant Italian twist and are sandwiched together with raspberry jam and espresso butter-cream for a very sophisticated flavour. Use a high quality espresso coffee and also a home-made or quality jam too.

Ingredients

Kisses

140g Self Raising Flour
15g cocoa powder
75g golden caster sugar
75g butter
1 free-range egg, beaten
2 teaspoons freshly made espresso coffee
raspberry jam

Buttercream

100g icing sugar
50g softened butter
2 teaspoons freshly made espresso coffee

Note

Directions

Step 1	Mix the flour, cocoa and sugar together and then rub in the butter.
Step 2	Stir in the beaten egg and espresso coffee and mix well.
Step 3	Divide the mixture into even size balls, about the size of a walnut and place them on to a well-greased baking tray. Bake in a pre-heated oven (180C/350F/Gas Mark 4) for 15 minutes, or until the kisses are well risen, cracked on the surface and firm to the touch.
Step 4	Allow them to cool on a wire rack and when they are completely cold, spread a little raspberry jam over both sides of each kiss, and then sandwich together with espresso butter-cream.
Step 5	Butter-cream: Cream the butter and then gradually add the icing sugar and cream together until light and fluffy. Add the espresso coffee and mix well, put to one side until you need to sandwich the kisses together.