Chocolate Raspberry Kiss Recipes

Steps:

• Fill a shallow dish with enough simple syrup to just cover the bottom. Place crushed cookies into another shallow dish. Invert a martini glass into simple syrup and then immediately into crushed cookies to coat the rim of the glass.
• Place raspberries in a cocktail shaker; crush with a muddler. Add simple syrup and muddle again. Add vodka and cranberry juice; fill shaker with ice. Shake well until chilled. Strain into prepared martini glass. Serve immediately.

Steps:

• Pour ingredients into coffee mug and top with whipped cream.

Steps:

• In a small saucepan, combine the coffee and chocolate over med-low heat; whisk until the chocolate has melted.
• Remove from the heat and pour into 2 mugs.
• Add 2 ounces Chambord and 1 ounce Godiva liqueur to each mug; stir to combine.
• Top with a dollop of whipped cream; sprinkle with cocoa powder and red sugar; serve.

Steps:

• Make macaroons:
• Line 2 baking sheets with parchment paper.
• Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.
• Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. (Meringue will deflate.)
• Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes.
• Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.
• Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.
• Make ganache while macaroons bake:
• Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. (Bowl should not touch water.) Remove bowl from heat, then add butter and raspberry extract, stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.
• Assemble cookies:
• Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

Steps:

• Pour ingredients into a stainless steel shaker over ice, shake until completely cold then strain into a chilled stemmed glass or rocks glass filled with ice.

Steps:

• In a bowl, beat egg whites and salt until foamy. Combine sugar and gelatin powder; gradually add to egg whites, beating until stiff peaks form and sugar is dissolved. Beat in vinegar. Fold in the chocolate chips. , Drop by teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 25 minutes. Turn oven off, leaving kisses in the oven 20 minutes longer. Remove to wire racks to cool.

Steps:

• In a medium bowl, cream together the butter, 1/2 cup white sugar and brown sugar until smooth. blend in the egg and 1 teaspoon almond extract. Combine the flour, baking soda and salt; stir into the creamed mixture. Cover dough and refrigerate for at least one hour, or until easy to handle.
• Preheat the oven to 325 degrees F (165 degrees C). Roll dough into 1 inch balls, roll the balls in the remaining white sugar and place them 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until golden brown. While hot from the oven, immediately press a chocolate kiss into the center of each one. Remove from cookie sheets to cool on wire racks.
• In a small bowl, mix together the confectioners' sugar, milk, raspberry jam and 1/4 teaspoon almond extract until smooth. Drizzle over cooled cookies.