For the chocolate kisses, grate butter and sugar. Stir in orange zest, flour and cocoa.
Fill the mixture into a piping bag with a large star nozzle and pipe small rosettes onto a greased and floured baking tray.
Bake at 180° C for about 15 minutes.
For the cream, mix butter, sugar and orange zest well. Finally, add a few drops of orange juice.
Assemble 2 rosettes each with cream and sprinkle with powdered sugar.
Serve the finished chocolate kisses.
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