CACAO Bicolor Lady’s Kisses
We all know the delicious lady’s kisses filled with chocolate cream, but have you ever tried bicolor lady’s kisses with cocoa shortcrust?
In this version, the cookies are partially made with cocoa and paired with a dark chocolate ganache: these treats are slightly smaller than the original version to allow the eater to enjoy them in one bite.
This recipe is not the original Piedmontese lady’s kisses, but it has been modified to make it simpler and more accessible: you need to prepare a vanilla shortcrust and a cocoa one, and after baking the cookies, fill them with chocolate and pair them.
Lady’s kisses have perhaps always been my favorite sweets, one leads to another, and with the somewhat gloomy and sad winter, it’s essential to stop for a moment and enjoy these small two-flavor cookies to bring us some warmth and help us face the day better.
I believe no more words are needed to describe this goodness, so there’s nothing left to do but read the recipe and get to work!
I almost forgot, you can also prepare the Bicolor Lady’s Kisses in advance and they keep very well, out of the fridge, in a cool and dry place, preferably in a tin box for up to a week.
If like me, you’re fans of Lady’s Kisses, you absolutely cannot miss these recipes
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: about 20 kisses
- Cooking methods: Oven
- Cuisine: Italian
- Energy 387.56 (Kcal)
- Carbohydrates 42.38 (g) of which sugars 16.48 (g)
- Proteins 5.60 (g)
- Fat 23.30 (g) of which saturated 14.29 (g)of which unsaturated 8.43 (g)
- Fibers 2.82 (g)
- Sodium 123.85 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/4 cups all-purpose flour
- 7 oz oz butter
- 2/3 cup sugar
- 4 tbsps egg yolk
- 1 tbsp potato starch
- 1 pinch salt
- 1 tbsp unsweetened cocoa powder
- 3.5 oz 70% dark chocolate
Tools
- Mixer
- Cling film
- Parchment paper
- 2 Baking trays
- Pastry bag
Steps
Place the butter, sugar, and a pinch of salt in the bowl of the planetary mixer (you can also proceed by kneading by hand) and mix with the paddle attachment just long enough to make the mixture homogeneous without working it too much. Add the egg yolks, one at a time, and mix until absorbed into the dough; finally, pour in the flour and knead until you get a dough with the consistency of shortcrust.
Divide the dough into two equal parts (about 11 oz each) and incorporate the cocoa into one part and the potato starch into the other, knead, then form two dough balls. Wrap them in cling film and place them in the fridge to rest for about 2 hours. Take the dough balls again and quickly knead to make the dough elastic again.
After resting, divide the dough into pieces of about 1/4 oz, roll them between the palms of your hands until you form small spheres, place them on the baking tray with parchment paper, and put them back in the fridge to rest and cool for 1 hour. With these quantities, you will fill 2 trays, one white and one cocoa. After resting in the fridge, bake in a preheated static oven at 320°F for about 20 minutes, on the middle shelf. Remove from the oven and let cool.
Melt the chocolate in a bain-marie or microwave and let it cool slightly, otherwise, it will be too fluid. Pour it into a pastry bag or a parchment paper cone and place a small amount on the white spheres. Let the chocolate sit for a few seconds, when you see it start to thicken slightly, join the other half of the sphere (the cocoa one). Once all the cookies are paired and the Bicolor Lady’s Kisses with cocoa and white are created, let the chocolate harden completely. Now they are ready to be served!
NOTES
For successful dough, remember to use cold butter and knead just long enough to not overheat the dough.
Once melted, let the chocolate cool before use to make it easier to join the two hemispheres, otherwise, if it’s too liquid, the top cookie risks sliding off.
STORAGE
Lady’s kisses can be stored at room temperature for 1 week, preferably in an airtight box or under a cake dome.
