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  • February 5, 2023

Raspberry Chocolate Kiss

May 19, 2015 By Betsy Cohen

Combine two loves, raspberries and chocolate, and get a creamy decadent dessert.  Desserts Required's Raspberry Chocolate Kiss is the perfect recipe to share.  Happy kissing!

Raspberry Chocolate Kiss

One is never too old to learn something new and what I love the best is when the person teaching me is none other than my oldest son, Joshua. He is home for a few days and I have been busy baking enough to feed an army, even if it is just an army of one.

The Culinary Content Network of The Daily Meal posted its “Raspberries for Dessert” recipe contest sponsored by Driscoll’s®. How perfect is this for Desserts Required?!? I love raspberries and I am all about desserts.

Combine two loves, raspberries and chocolate, and get a creamy decadent dessert.  Desserts Required's Raspberry Chocolate Kiss is the perfect recipe to share.  Happy kissing!

Raspberries are so versatile. They work beautifully in my Raspberry Marshmallow Brownies, Lemon Raspberry Cake, Berry Peach Citrus Crisp and Raspberry Citrus Pistachio Tart. I can best sum up my love of raspberries like this, “They never fail me.”

For this contest I decided to combine two loves, raspberries and chocolate. I beat the chocolate egg white mixture just as one would beat meringue but not quite as stiff. After baking and cooling the chocolate in ramekins the raspberry cream then covers the chocolate, keeping the two separate, until you are ready to dive in.

Combine two loves, raspberries and chocolate, and get a creamy decadent dessert.  Desserts Required's Raspberry Chocolate Kiss is the perfect recipe to share.  Happy kissing!

Wondering where my lesson came in to play? Coming up with a name, of course. I had a few suggestions and, yet, it was Joshua who said to call it a Raspberry Chocolate Kiss. Baby boy told me that a kiss is what many desserts are called when they are fluffy and airy and make people happy. Who knew?

Fortunately, Joshua did and we reap the benefit with this Raspberry Chocolate Kiss. Happy kissing!

Raspberry Chocolate Kiss
Print
Recipe Type: Dessert
Cuisine: Raspberries, Chocolate
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Serves: 4
Ingredients
  • 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
Instructions
  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.
Notes
Additional time is needed to cool down the chocolate layer and to chill each Raspberry Chocolate Kiss.
3.2.2885

 

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Filed Under: Creme Brûlées - Custards, Fruit Tagged With: confectioners sugar, cream of tartar, dessert, Driscoll’s® red raspberries, egg whites, fruit, heavy whipping cream, mascarpone cheese, ramekin, recipe, sugar, unsweetened cocoa powder, vanilla extract

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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