Chocolate Kisses with Cream and Raspberries

Delicate kisses with a soft center are the base of this simple dessert, enriched with whipped cream and fresh raspberries.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 2 piece Egg, egg white, fresh

  • 1 pinch Salt, table

  • 80 g Sugar, white

  • 1 spoon Cocoa, powdered, unsweetened

  • 50 g chocolate, dark

  • 100 ml Sweet cream

  • 1 bag Sugar, white

  • 50 g Raspberries

Steps

  1. Preheat the oven to 150 degrees Celsius. Line a low baking tray with parchment paper. Finely grate the chocolate with a knife.

  2. Using an electric mixer, beat the egg whites together with salt until stiff peaks form. Gradually (spoon by spoon) add the sugar. Continue mixing until a firm and glossy meringue forms. Gently fold in the cocoa powder and grated chocolate into the egg white mixture.

  3. Spoon the egg white mixture onto the prepared baking tray. Shape into larger mounds and flatten them slightly with the back of the spoon. Bake the meringue mounds in the preheated oven for 30 to 40 minutes. When the surface is dry and firm to the touch, but the inside is still soft, the kisses are ready.

  4. Remove the baked kisses from the oven, transfer them to a wire rack, and let them cool.

  5. Whip the cream together with the vanilla sugar using an electric mixer until stiff. Decorate the cooled kisses with whipped cream and fresh raspberries. Serve the prepared dessert.

Nutrition Information (Per 100g)

  • Calories: 313.73 kcal
  • Fat: 7.35 g
    • Saturated Fat: 4.41 g
  • Carbohydrates: 54.9 g
    • Sugars: 50 g
  • Protein: 4.41 g
  • Fiber: 1.96 g

Advice

Chocolate is easier to grate if you place it in the refrigerator for a while beforehand.