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.
What You’ll Need To Make Chocolate Kisses
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.
You May Also Like
- Double Chocolate Chip Cookies with Pecans
- Double Chocolate Mint Cookies
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Chocolate Kisses (Baci di Cioccolato)
Adorable bite-sized chocolate cookies sandwiched with a dollop of chocolate ganache.
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)
- 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.
- 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.
These are really good and not that hard to make. For some reason, my ganache curdled. But, I found a method to salvage it by heating 1 Tbsp of corn syrup and then gradually adding the ganache. It worked like a charm! Also, I had been saving the EXTRA GOOD chocolate for a special occasion and decided to use it. It was Guittard 66% cocoa. It was too strong for our taste. I’ll go back to the Ghjiradelli 60% next time.
Hi Jenn, I’m planning to try this recipe but just wondering if the finished cookies can be frozen?
Hi Nancy, these can be frozen without the ganache, but once filled, I wouldn’t freeze them.
Can you substitute almond meal/flour mixed with the sugar instead of processing the slivered almonds as suggested? If so, what would be the correct measurement for almond meal/flour?
Hi Megan, Yes, that should work. I’d use a scant 1/2 cup. Please LMK how the cookies turn out! 🙂
Do you think I could put Nutella in the middle?
Yes, definitely 🙂
That’s what I was thinking! Did you try it?
Hi Jen – I’ve made this recipe with almond flour and it was fantastic. Want to make it again but I only have hazelnut flour. Do you think that would work as a substitution?
Hi Ruth, Glad you liked them! I’ve never worked with hazelnut flour so I can’t say for sure – I’m sorry!
All your recipes are awesome. Can I use small cookie scoop instead of rolling out into log, cut & roll? I need to make 120 of these for bridal shower.
Hi Sara, so glad you like the recipes! The dough is a bit firm but I think you could get away with using a cookie scoop instead of rolling it into a log and cutting. Hope everyone at the shower enjoys!
Admittedly, I’ve not tried this yet, but it has moved to the top of my baking ‘to do’ list.
Please forgive this question, but I don’t like to vary things the first time I try a recipe. The only rum I have on hand is Vanilla Rum (I use it for eggnog 🙄). Do you think that will hurt or help the chocolate flavor?
Thanks, as always!
Hi Fran, I think the vanilla rum will be perfectly fine. Enjoy!
These look delicious! Any experience subbing regular flour for brown rice flour? I want to bring them for a Christmas party and there are a few gluten-free people in attendance. Thanks!
Hi Liz, I don’t have any experience at all with brown rice flour so unfortunately, I can’t weigh in. Although I’ve never made these with an all-purpose gluten-free flour, I suspect that would work here. Please LMK how the cookies turn out if you try it!
Hey Jenn! I loved the end result of the cookies! My family loved them as well and they were gone quickly. One question though, when I was shaping the cookies I tried to roll them into a rope like you said to do but it was to dry and stiff to do that. Any suggestions?
Hi Meghan, You may just need to knead the dough with your hands for a bit to soften it up.
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.
These were perfect for
Gal-entine’s Day. Perfect size bite and perfect flavor. Loved these. They freeze well too! Thank you for another wonderful treat.
The flavor and texture of these cookies is delicious! Mine did not dome up as much as the picture shows though so they weren’t as cute:-( Any idea why they might have flattened out?
Glad you enjoyed, Shelley! What brand of flour do you use?
I’m not sure what brand it was, I don’t have one that I stick to. Is there a brand you recommend?
Hi Shelley, I use King Arthur flour for all of my baking. It actually makes a big difference, especially with cookies.
Hello Jenn. Are these cookies crunchy or soft? I’d love to give them a try!
Hi Hannah, I would describe these as more crisp than soft. Hope you enjoy if you make them!
Made these this evening and my husband has already eaten four of them. Absolutely delicious. EVERY SINGLE recipe of yours is yummy and easy to follow. I have both of your books and they do not disappoint. Thank you.
Hello! Looking forward to trying this with hazelnuts. How far ahead could I make the dough and keep in the fridge, or freeze the unbaked dough?
Hi Melinda, You can refrigerate the dough for about 3 days and, yes, you can freeze the dough for longer storage. Hope you enjoy!
Thanks for your reply! I baked a couple of testers and like Tracey back in December mine spread instead of puffing up. I used generic flour, though I’m not sure how much difference that makes. Could the baking powder have gone flat if I refrigerated the dough overnight instead of baking right away? Or, would it help if I refrigerate or freeze the marbles and bake straight from fridge or frozen?
thanks for the recipe! The ones I made are to give away so I still don’t know what the cookie itself tastes like but the raw dough was delicious!
I don’t think refrigerating the dough would be an issues. I would switch to King Arthur flour; I find that the brand of flour makes a huge difference, especially with cookies. You could also refrigerate the dough balls — it will help — but you shouldn’t need to.
These look great but may I ask- what is the texture of the baked cookie? The finished product looks dense and chewy- is that right or is that my wishful thinking? Thank you for all the great recipes!
Hi Emily, I would describe the cookie as more crisp than dense and chewy — sorry!
Thank you so much- I’m still going to try them. They look too good not to try!
My kids and I made these together over Christmas break, and the results were fantastic! It wasn’t nearly as much work as I had feared, and once you get into the groove it goes quickly. Each cookie is the perfect combination of rich chocolate, just enough sweetness, and a hint of salt that makes for a deliciously balanced bite. I think I’ve found our family’s new Christmas cookie tradition!
Can this recipe be cut in half? It’s just too risky having 46 cookies around the house!
LOL – sure!
These cookies are totally worth all the time and effort. They’re not super sweet and the combination of the cookie and ganache is heavenly. I was planning on giving some to friends because I thought we had “too many” but my husband proved me wrong. If you have the flexibility throughout the day, I recommend making the dough in the morning and finishing the cookies/ganache later in the afternoon or spacing it out over two days. There’s a lot of steps and having a little separation makes the process feel less daunting. These aren’t “simple” by any means, but they are delicious and will impress anyone you share them with.
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:)
I turn to Jenn time and time again when I want something new and exciting to make. This recipe did not disappoint. I followed the recipe exactly as written (I added the rum). The dark rum gave an unexpected warmth to the kisses. Perfecto!!! My husband will be asking for these treats again and again. Thanks once more for another perfectly written recipe!!!
Oops! Forgot the stars!
These little cookies are delicious and although they take awhile to construct, they meet my need for something not typical on the holiday cookie tray that tastes delicious. Will make again next year. Stored surprisingly well in airtight container.
We love the classic Bacci candy that you can commercially buy, but making these takes the experience to a whole new level. Your recipes inspire me!
Made these a couple of times and they are fantastic! Would like to try them with Nutella rather than chocolate ganache. Can you recommend a way to get the Nutella thick enough so it stays between the cookies without sliding out when they are put together?
So glad you like these. I think the only way to make these with Nutella and keep the Nutella inside the cookies is to keep them chilled. Please LMK how they turn out if you try it!
Can these be made without almonds? Since we have a tree nut allergy. Would you recommend a substitute or alteration to flour amount? Otherwise they sound so delicious! Thanks
Hi Janine, Are peanuts okay? If so, you could substitute unsalted peanuts. Please LMK how they turn out if you try it!
We added these to our holiday cookie list this year and they were amazing.
These cookies are delicious! I substituted almonds with hazelnuts. I added about 4 more ounces of chocolate to thicken the ganache. Such heavenly cookies!
I made these tonight and they turned out so well. They are delicious, I love the ganache! I used almond flour in place of the slivered almonds (scant 1/2 cup as you suggested to another reviewer) and that worked well for me.
Can the cookies be made the day before and then filled the next day?
Sure, that’s fine. Enjoy!
If I don’t have almonds, am I able to substitute or omit?
Hi Britta, I think any nut would be delicious here.
I just pulled these out of the oven and they taste delicious but definitely didn’t puff up, rather they spread flat. Any ideas?
Hi Tracey, What brand of flour do you use?
Excellent and easy to make. My kids and husband loved these! Jen’s recipes always come out well!
Love these special treats. Fun project with grandsons. They helped assemble these and loved sampling the ganache! Love the size, shape and chocolaty flavor! And they look beautiful! Great recipe for Christmas swap! So special. Definitely will be making these again!
I made these tonight and they are unbelievable. They are now in my Xmas rotation. They are not too sweet but they have just the right amount of chocolate. Thank you for these.
Just finished making this recipe and it is so good!!!! Very simple easy to follow directions. I didn’t quite get the 48 cookies so I have quite a bit of ganache left over. Any ideas on what I can do with the leftovers? Will it keep? Thank you!!
Hi Vikki, Glad they turned out well! Let the ganache firm up and roll it into balls, then roll the balls in confectioners’ sugar, cocoa powder, or finely chopped nuts, and you’ll have delicious truffles. They will keep in the fridge for a week.
Wow! What a great idea!! Thank you!
Thanks for this recipe. My mother used to make these cookies every year! We called them chocolate bombs because one was enough! Can’t wait to make them.
Happy holidays, Jenn! Can this cookie dough be rolled out and cut with cookie cutters, too?
I don’t think it will hold its shape, Helen – sorry!
These sound delicious and are next on my list of your recipes to make 🙂 Can they be frozen? The baked cookies only or completed with the ganache? Thank you! I have made so many of your delicious recipes both savory and sweet to rave reviews!
Happy holidays to you & your family! Be safe!
Hi Anita, I would freeze the baked cookies without the ganache. Happy holidays!
You mention hazelnuts, (which I love) but recipe uses almonds. Can hazelnuts be used instead of the almonds?
Love your recipes, I’ve made many of them.
I think hazelnuts would be delicious here, Lorrie. Please LMK how they turn out. Enjoy!
These look so good!!! I don’t have the plain slivered almonds. Could I substitute with roasted almonds?
Yes, I think that’d be fine, Vikki.
These cookies look great! Is there a similar nut-free version?
Hi Lori, I think you could make these without the nuts, but it might take a little experimenting to figure out how much additional flour the recipe would require. If you wanted to try, I would probably start by increasing the flour by 1/4 cup.
These look so cute and I can’t wait to make them with my kids on Christmas Eve. I would like to know if the almond flour I have can replace the slivered almonds (will be a great time saver too!). If that is possible, how much almond flour would you suggest to be equal to 1/2 cup slivered almonds?
Hi Angela, I think it should work. I’d use a scant 1/2 cup. Please LMK how it turns out if you try it that way. 🙂
These look delicious. Can they be frozen?
Hi Joanne, I think the cookies can be frozen without the ganache, but once filled I wouldn’t freeze them.
Thank you! I want to make them tonight, so I think I will just leave them in the fridge so that they will last to Christmas.