Black Forest Chocolate Kisses

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Grease the troughs of a mini muffin baking tray (24 troughs each) and dust with flour. Finely chop 50 g chocolate. Separate eggs, chill 2 egg whites. Use 1 egg white for other purposes. Cream fat, vanilla sugar, 1 pinch of salt and 100 g sugar with the whisk of the hand mixer.

2. 2

   Stir in the egg yolks one after the other. Mix flour, cocoa and baking powder. Alternately add chopped chocolate and 80 g cream to the dough and stir in.

3. 3

   Spread the dough with the help of two teaspoons into the prepared hollows of the muffin tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes. Remove from the oven, allow to cool for about 5 minutes and carefully remove from the baking tin.

4. 4

   Let it cool down on a cake rack.

5. 5

   In the meantime, wash the cherries, drain and stone them. Beat 2 egg whites over a hot water bath with the whisks of the hand mixer until stiff, adding 1 pinch of salt and 100 g sugar.

6. 6

   Continue beating until the mixture is shiny and the sugar has dissolved. Pour the mixture into a piping bag with a perforated spout. Place one cherry with a little beaten egg white on each muffin. Spray a large meringue tuff spirally from bottom to top.

7. 7

   Chop 150 g chocolate. Heat 120 g cream in a small pot. Take the pot off the heat and melt the chocolate in it while stirring. Let it cool down a little bit and carefully drizzle it over the meringue hoods with a spoon and let it dry.

Nutrition Facts

KCAL
180 kcal

CARBS
18 g

FATS
11 g

PROTEINS
2 g