Vegan Hershey Kisses
Whether it’s to satisfy a chocolate craving or to surprise someone special, there is nothing like a vegan chocolate kiss. This simple and fun recipe makes this classic confection dairy-free and so sweet!
Equipment
- Heat resistant mixing bowl (preferably glass or ceramic)
- Chocolate kisses molds (enough for 32 pieces)
- Candy thermometer
- Small piping bag or zip-top bag with the end snipped
Ingredients
- 6 oz semisweet or dark vegan baking chocolate chopped
- ½ teaspoon freeze-dried cocoa butter or set aside ⅓ (2 oz/57g) of the chopped baking chocolate
Instructions
- Create a double-boiler: Place a heat-resistant bowl over a pot filled ⅓ of the way with water. Ensure that the bottom of the bowl doesn't touch the water.
- Remove the bowl and add the chopped chocolate to the bowl. Add only ⅔ (4 oz) if you’ll be using a portion for seeding.6 oz semisweet or dark vegan baking chocolate
- Bring the pot of water to a boil. Remove it from the heat, then place the bowl of chocolate on top.
- Stir the chocolate until it is completely melted and registers a temperature of 115°F - 120°F.
- Remove the bowl from the pot and gradually stir in the cocoa butter or remaining chopped chocolate until completely melted and the temperature is 88°F - 90°F.½ teaspoon freeze-dried cocoa butter
- Pour the melted chocolate into a piping bag and fill the molds. Tap the tray on the counter to remove any air bubbles. Allow it to cool for 30 minutes or until set.
- Carefully unmold the chocolate, and enjoy!
Notes
- This method of heating and cooling the chocolate is called tempering, which helps the chocolate remain firm at room temperature.
- If the chocolate is a little difficult to remove, tap the sides of the individual molds or squeeze them between your thumb and index to loosen the chocolate from the plastic.