Triple Chocolate Kisses Food

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.

TRIPLE-CHOCOLATE COOKIES

Steps:

• Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Stir chopped chocolate in top of double boiler set over simmering water until melted and smooth; remove from over water. Cool melted chocolate 10 minutes.
• Meanwhile, sift flour, cocoa powder, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until crumbly. Add eggs, 1 at a time, beating well after each addition. Continue to beat until mixture is light, pale, and creamy, about 5 minutes. Add lukewarm melted chocolate and vanilla and beat just until blended. Fold in dry ingredients, then chocolate chips.
• Drop chocolate cookie batter by 1/4 cupfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 baking sheet at a time, until tops are evenly cracked but cookies are not yet firm to touch, about 16 minutes. Cool cookies completely on baking sheets. Using metal spatula, carefully transfer 4 cookies to each of 4 large resealable plastic bags, arranging in single layer. Freeze cookies overnight. (Can be made 3 days ahead. Keep frozen.)

TRIPLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.
• In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.
• Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.
• Wrap bottom half of springform pan in foil. Pour in filling; place in a roasting pan. Place roasting pan in oven. Pour in boiling water to come halfway up side of springform pan. Bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).
• Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.
• Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat oven to 350°F.Using a mixer, cream butter and sugar until fluffy, scraping the sides once.Add eggs one at a time, mixing after each addition. Mix in vanilla.Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.Gently blend in chocolate chips, reserving a few for the tops of the cookiesUsing a cookie scoop, add generous 1 tablespoon portions to baking sheet. Dot the top of each cookie with 2 to 3 chocolate chips if you'd like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy. (Don't overbake!)Let cool on a baking rack. Yummy!

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.

TRIPLE CHOCOLATE CAKE MIX COOKIES

Steps:

• Combine cake mix, oil & eggs in bowl and mix with mixer until blended.
• Stir in chips & sprinkles.
• Drop by heaping teaspoonfuls onto cookie sheet lined with parchment paper.
• Bake 8-10 minute at 350 degrees.

TRIPLE CHOCOLATE COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
• Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth. Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes. Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the pecans and chips. The batter will be loose. Cover and refrigerate until just firm, about 30 minutes.
• Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet. Bake for 10 to 11 minutes. The surface will be dry and shiny but the tops and insides will still be soft. It will take no longer than 10 to 11 minutes so set the time. Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer. Repeat with the remaining batter. These cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

TRIPLE CHOCOLATE KISSES

Steps:

• In a 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 the meringue. On lightly greased baking sheets, pipe forty two 1 inch 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.