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.

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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