CHOCOLATE KISSES

Steps:

• Heat oven to 325 degrees. Place almonds in the bowl of a food processor, add 1 tablespoon of sugar to absorb the oil generated by the nuts, and grind until medium fine.
• Place egg whites in the clean bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the remaining sugar slowly; continue beating until egg whites are very thick, 2 to 3 minutes.
• Beat in cocoa until combined. Fold in almonds, and mix until completely blended.The batter should be quite thick and sticky.
• Line two baking sheets with Silpats (French nonstick baking mats) or parchment paper. Dampen hands, and shape about 1 heaping teaspoonful of dough into a 1-inch ball. Pinch the ball with your fingers to form a teardrop shape, and place on baking sheet. Continue process, spacing cookies about 2 inches apart, until all the dough is used.
• Bake until cookies are slightly cracked and soft but slightly firm, 12 to 14 minutes. Let cool on sheet for several minutes, then transfer to a rack to cool completely.
• Place chocolate in a mixing bowl. Heat heavy cream in a small saucepan over medium heat until simmering. Pour over chocolate, and let stand; stir until all the chocolate has melted and mixture is smooth. Let cool until thick yet pipeable. The ganache should be the consistency of toothpaste. Fill a pastry bag fitted with a #11 round pastry tip with the ganache. Pipe about 1/2 teaspoon of chocolate onto the flat side of a cooled cookie, and place another cookie on top. Press together gently so chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies.