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.
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.
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|| |
- 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
- Preheat the oven to 200°. Set aside 4 - ½ cup ramekins.
- 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.
- 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.
- Transfer the mixture to a gallon plastic freezer bag. Cut off one of the bottom corners and divide the mixture between the 4 ramekins.
- Place the ramekins on a baking sheet and bake at 200° for 30 minutes. Remove and cool completely.
- Set aside 20 raspberries.
- 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.
- Use a large cookie dough scoop to cover the chocolate layer with the cream. Top each ramekin with 5 raspberries.
- Refrigerate for several hours to chill completely.