Ingredients

• Pastry bag with 1/2-inch plain tip
• 9 ounces fine-quality bittersweet chocolate (not unsweetened)
• 3/4 stick (6 tablespoons) unsalted butter, softened
• 1/2 cup heavy cream
• 4 teaspoons instant espresso powder
• 1/4 teaspoon salt
• Parchment paper
• 1 cup unsweetened cocoa powder

Instructions

1. Break chocolate into small pieces. In a food processor pulse together chocolate and butter until chocolate is finely chopped. In a small saucepan whisk together cream, espresso powder, and salt and bring just to a boil. Pour hot cream mixture over chocolate mixture and pulse until smooth. Transfer mixture to a bowl. Let mixture stand at cool room temperature until just firm enough to pipe, about 2 hours.
2. Oil a large baking sheet and line with parchment paper.
3. Transfer chocolate mixture to a pastry bag fitted with a 1/2-inch plain tip. Pipe mixture onto baking sheet to form 1-by-1-inch cones. Chill, uncovered, until firm, at least 3 hours, and up to 1 day.
4. Into a small bowl, sift cocoa powder. Working with 1 smooch at a time, roll in cocoa powder to coat. Smooches keep in an airtight container at cool room temperature or chilled, 2 weeks