Raspberry Chocolate Kiss
Cuisine: Raspberries, Chocolate
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
  • ⅓ cup sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • ½ cup heavy whipping cream
  • ¼ cup mascarpone cheese
  • 2 tablespoons confectioners sugar
  • 9 ounces Driscoll’s® red raspberries, divided
  1. Preheat the oven to 200°. Set aside 4 - ½ cup ramekins.
  2. Place the sugar in a small bowl. Sift the cocoa powder into the sugar and whisk to combine. Transfer this mixture to a 1 cup glass measuring cup.
  3. Beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar mixture. Increase the speed to high and beat until the sugar dissolves, about 3 minutes. Stir in the vanilla.
  4. Transfer the mixture to a gallon plastic freezer bag. Cut off one of the bottom corners and divide the mixture between the 4 ramekins.
  5. Place the ramekins on a baking sheet and bake at 200° for 30 minutes. Remove and cool completely.
  6. Set aside 20 raspberries.
  7. Once the chocolate has cooled, place the cream, mascarpone, confectioners sugar and half of the remaining raspberries into a large mixing bowl. Beat on medium speed until stiff peaks form. Do not overbeat.
  8. Use a large cookie dough scoop to cover the chocolate layer with the cream. Top each ramekin with 5 raspberries.
  9. Refrigerate for several hours to chill completely.
Additional time is needed to cool down the chocolate layer and to chill each Raspberry Chocolate Kiss.
Recipe by Desserts Required at https://www.dessertsrequired.com/raspberry-chocolate-kiss