Chocolate Kisses (Baci di Cioccolato)
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Adorable bite-sized chocolate cookies sandwiched with a dollop of chocolate ganache.
These adorably sophisticated cookies are adapted from Dolce Italiano: Desserts from the Babbo Kitchen, an Italian dessert cookbook by the late pastry chef Gina DePalma. The cookies are a variation of Italy’s famous baci di dama (lady’s kisses), which consist of two bite-size hazelnut cookies surrounding a rich chocolate filling. In DePalma’s words, “Baci means ‘kisses’ in Italian, and here two chocolate cookies are sandwiched with a kiss of chocolate ganache. It is highly likely that the lucky people who devour them will kiss you for making them.” Having made these intensely-chocolate cookies for the chocoholics in my family, I can confirm this is true. If you’ve got some insatiable chocoholics in your house, this collection of chocolate desserts will satisfy every chocolate craving.
Table of Contents
“Made these yesterday for a Birthday/Valentine’s Day dinner. Loved that they are bite-sized. They were delicious! I will definitely make them again.”
What You’ll Need To Make Chocolate Kisses
- Slivered Almonds: Adds a nutty flavor and texture to the cookies.
- Granulated Sugar: A portion of the sugar sweetens the dough and the remainder creates a sweet, crunchy exterior to the cookies.
- All-Purpose Flour: Provides the base for the cookies. To ensure you’re using the correct amount of flour, spoon it into the measuring cup and level it off.
- Unsweetened Dutch-Processed Cocoa Powder: Gives the cookies a rich chocolate flavor. Note that Dutch-processed cocoa powder is different than natural cocoa powder.
- Baking Powder: Helps the cookies rise and puff slightly during baking.
- Butter: Adds richness and moisture to the dough and enhances the texture and mouthfeel of the ganache.
- Confectioners’ Sugar: Sweetens the dough and contributes to a delicate crumb.
- Vanilla Extract: Enhances the flavor of the cookies with its aromatic richness.
- Dark Rum: Adds depth of flavor and subtle warmth to both the cookies and the chocolate filling.
- Heavy Cream: Provides a smooth, creamy base for the ganache.
- Semisweet Chocolate: Gives the ganache a rich, chocolaty flavor.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
For the Cookies:
Place the almonds and 3 tablespoons of the granulated sugar in the bowl of a food processor fitted with the steel blade. Process until the almonds are finely ground and powdery.
In a medium bowl, combine the flour, cocoa powder, baking powder, and salt.
Whisk to combine.
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the butter and confectioners’ sugar.
Beat on medium speed until creamy and light, about 2 minutes. Then add the vanilla and rum (if using), scraping down the sides of the bowl as necessary.
Beat until combined.
Add the dry ingredients.
Beat on low speed until combined.
Add the ground almond mixture and mix to combine.
Scrape the dough onto a large piece of plastic wrap, wrap it, and flatten it into a disc. Chill for about 1 hour, or until it is firm enough to handle.
On a lightly floured work surface, cut the dough into 3 pieces.
Work with one piece at a time, keeping the others wrapped and refrigerated. Roll the first portion of the dough into a log about 3/4 inch in diameter.
Cut each log into 1/2-inch pieces.
Roll each piece into a ball, then roll the balls in granulated sugar to coat them completely. Place the balls on parchment-lined baking sheets, spacing about 1-1/2 inches apart. Repeat with the remaining portions of dough.
Bake the cookies, rotating the baking sheets from top to bottom and front to back midway through, until they are puffed and cracking slightly on top, 12 to 14 minutes.
Allow the cookies to cool on the baking sheets for a few minutes, then use a spatula to transfer them to a rack to cool completely.
For the Ganache Filling:
While the cookies are baking, make the ganache filling. Pour the cream into a medium microwave-safe bowl. Microwave on high until boiling, about 1 minute. Add the chocolate and butter; let sit for 1 minute.
Whisk until smooth and glossy. (Alternatively, put the chocolate and butter in a medium bowl, bring the cream to a boil in a saucepan, and then pour the cream over the chocolate and butter.) Whisk in the rum, if using.
Allow the ganache to cool, whisking it occasionally, until it is thickened enough to spread with a knife, about 45 minutes.
To Assemble the Cookies:
Pair up the cookies according to size. Turn one cookie upside down and, using a butter knife, spread a heaping teaspoon of the ganache onto the flat side, then place the bottom of the second cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outward. Repeat until all the cookies have been used.
Allow the ganache to firm up at room temperature for about an hour, then transfer the cookies to a serving plate. The cookies can be stored, layered between sheets of parchment paper, in an airtight container at room temperature for up to 3 days.
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Chocolate Kisses (Baci di Cioccolato)
Adorable bite-sized chocolate cookies sandwiched with a dollop of chocolate ganache.
Ingredients
For the Cookies
- ½ cup slivered almonds
- 3 tablespoons granulated sugar, plus more for rolling
- 1½ cups all-purpose flour, spooned into measuring cup and leveled-off
- ⅓ cup unsweetened Dutch-processed cocoa powder
- ¼ teaspoon baking powder
- Scant ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1 tablespoon dark rum (optional)
For the Ganache Filling
- ¾ cup heavy cream
- 8 ounces semisweet chocolate
- 1 tablespoon unsalted butter, softened
- 2 teaspoons dark rum (optional)
Instructions
- Place the almonds and 3 tablespoons of the granulated sugar in the bowl of a food processor fitted with the steel blade. Process until the almonds are finely ground and powdery.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and confectioners' sugar on medium speed until creamy and light, about 2 minutes. Beat in the vanilla and rum (if using), scraping down the sides of the bowl as necessary. Add the dry ingredients and beat on low speed until combined, then beat in the ground almond mixture. Scrape the dough onto a large piece of plastic wrap, wrap it, and flatten it into a disc. Chill for about 1 hour, or until it is firm enough to handle.
- Preheat the oven to 325°F and set two oven racks in the centermost positions. Line two baking sheets with parchment paper.
- On a lightly floured work surface, cut the dough into 3 pieces. Work with one piece at a time, keeping the others wrapped and refrigerated. Roll the first portion of the dough into a log about ¾ inch in diameter. Cut each log into ½-inch pieces. Roll each piece into a ball, then roll the balls in granulated sugar to coat them completely. Place the balls on the prepared baking sheets, spacing about 1½ inches apart. Repeat with the remaining portions of dough.
- Bake the cookies, rotating the baking sheets from top to bottom and front to back midway through, until they are puffed and cracking slightly on top, 12 to 14 minutes.
- While the cookies are baking, make the ganache filling. Pour the cream into a medium microwave-safe bowl. Microwave on high until boiling, about 1 minute. Add the chocolate and butter; let sit for 1 minute, then whisk until smooth and glossy. (Alternatively, put the chocolate and butter in a medium bowl, bring the cream to a boil in a saucepan, and then pour the cream over the chocolate and butter.) Whisk in the rum, if using. Allow the ganache to cool, whisking it occasionally, until it is thickened enough to spread with a knife, about 45 minutes. (Don't let it cool for too long, or it will be too firm to spread.)
- Allow the cookies to cool on the baking sheets for a few minutes, then use a spatula to transfer them to a rack to cool completely.
- To assemble the kisses: Pair up the cookies according to size. Turn one cookie upside down and, using a butter knife, spread a heaping teaspoon of the ganache onto the flat side, then place the bottom of the second cookie on the ganache to form a sandwich; the two round tops of the cookies should be facing outward. (Alternatively, use a pastry bag fitted with a plain or star tip to pipe the ganache onto the cookies.) Repeat until all the cookies have been used. Allow the ganache to firm up at room temperature for about an hour, then transfer the cookies to a serving plate.
- The cookies can be stored, layered between sheets of parchment paper, in an airtight container at room temperature for up to 3 days.
- Note: If you have any leftover chocolate ganache, let it firm up and roll it into balls. Then roll the balls in cocoa powder or confectioners' sugar to make truffles.
Nutrition Information
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- Serving size: 1 cookie
- Calories: 114
- Fat: 8 g
- Saturated fat: 5 g
- Carbohydrates: 11 g
- Sugar: 7 g
- Fiber: 1 g
- Protein: 1 g
- Sodium: 30 mg
- Cholesterol: 17 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This recipe seemed like a lot of work but in essence, after refrigerating the dough, then a few days later, taking it out of the fridge and rolling the dough into small “marbles,” it was actually very relaxing. Once the pans were in the oven, the ganache was simple to make and then finally, putting the halves together, created a delicious cookie that our kids and grandchildren absolutely loved!
I will be making these again soon! The recipe as always, is very easy to follow…even for a guy like me who is just starting to learn to bake!
These were absolutely phenomenal. The first day they are a little ‘shorter’ and I was concerned that they wouldn’t be as good the following day. But the next day they somehow became even more delicious-melt-in-the-mouth-y. Also, the method for cutting/dividing the dough is ingenious and I have made a mental note to try that methodology on other recipes. The only change I would make is that I did use all of the ganache filling and some in my family thought they were a bit too rich. Next time, I would use a little less in each cookie to make them more universally appealing. And having a little extra ganache leftover to eat on a spoon when cravings strike is never a bad thing. 🙂
Hi Jenn, Can I use a small cookie dough scooper instead of rolling into logs and cutting them? Would I get the same amount of Baci? These are absolutely delicious and I received a request to make these for a bridal shower.
Hi Sara, So glad you like them! The dough is a bit firm but I think you could get away with using a scooper. I’m honestly not sure if it will yield the same amount as I’ve never made them this way.
Made these for Christmas and they disappeared as fast as I made them with My grandson. Added a little espresso powder For more flavor and cut the heavy cream with some half and half. Excellent cookie.
I made these last night with the exact amount of heavy cream needed for it after using the other heavy cream for yummy chicken Marsala (you can find that recipe on here). What a hit! I had my kids help me with the dough once I cut them up into pieces and it was a race to see who could make the most dough balls.
I did reduce the amount of confectioners sugar, only using 2/3 of a cup and it was the perfect sweetness for me. I also separated about half a cup of the ganache and added the two teaspoons of rum in so my hubby and I could have something only we could enjoy. I didn’t make the ganache in time so I ended up refrigerating it for about 20 minutes and checking on it every 4 minutes or so to whisk and make sure it wasn’t too hard to spread. Looking forward to turning the rest of the ganache into truffles! Thanks again, Jen, for another amazing recipe! I’m already getting requests from friends and family for these chocolate kisses!
These kisses are perfect for Valentine’s!! And the ganache so decadent laced with the dark rum.
Adorable new dessert treat! 😍❣️XOXO 💕
I made these cute little cookies for Christmas with my dad and aunt. We all three love to bake and had a great time making and enjoying them! The directions were easy to follow and it was a fun project for Christmas morning! We even made truffles with the leftover ganache which has started a new baking obsession! Thanks Jenn for yet another great recipe.
These chocolate kisses —or the lovelier name of baci di cioccolato—were a HUGE hit. Perhaps the recipe where I got the most bang for my buck. Yes, they took more work than a simple recipe but they look far more complicated than they are.
Next time I would make more of an effort to make the cookies the same size. Not because they didn’t all turn out well; big and small all were cookied the right amount, but because the small size worked well as a one-bite-cookie. The larger ones created more mess and were sometimes more calories than some eaters wanted.
The biggest mistake I made—the only mistake really—was in putting in too little ganache between the cookies. I didn’t want to run out so I was frugal in the amount I put in at first. Ended up with a lot of leftover ganache (no problem scarfing that down and putting it over ice cream!) but the cookies would have benefitted from more of the moist filling.
What a special treat! It was the first time I ever made ganache, and never realized it was so easy. The cookies were decadent and delicious.
I added a little espresso powder to the filling. I am crazy for mocha. It was pretty tasty.
Watch out for these little beauties, they’re amazing. They make a perfect Valentine’s Day treat for someone special.
OMG in love with these!! Delish….great desert:)