This recipe calls for Oreo cookie thins, which are commonly sold in 100 calorie packs. It will take about two 100-calorie bags to get 48 cookie thins. You can substitute any other small, thin cookie of your choice, or you can make these candies without the cookie base, and pipe the ganache directly onto the baking sheet. This recipe will yield 48 kisses.
- 1 bag (12 oz) frozen raspberries (2.5 cups)
- 8 oz chopped semi-sweet chocolate (approximately 1.25 cups)
- 3/4 cup cream
- 48 miniature Oreo cookie thins
- 1 lb chocolate candy coating
1. Place the frozen raspberries in a microwave-safe bowl and microwave them until defrosted, about 1-2 minutes. Blend the defrosted raspberries in a blender or food processor until they are reduced to a liquid.
2. Pour the raspberry liquid through a fine mesh strainer or cheesecloth to remove the seeds and measure out the remaining puree. You will need ½ cup of puree for this recipe. If you have additional puree, save it for a different use.
3. Place the 8 ounces of chopped semi-sweet chocolate in a medium heat-safe bowl. Put the cream in a small saucepan over medium-high heat and bring it to a simmer, but do not allow it to boil. Pour the hot cream over the chopped chocolate and allow it to soften for a minute, then gently whisk the cream and chocolate together until the chocolate is melted and the mixture is entirely smooth. This is your ganache. Whisk in the raspberry puree until incorporated.
4. Place a layer of cling wrap on top of the chocolate ganache and place it in the refrigerator to firm up for about an hour. The ganache should be firm enough to pipe and hold a shape, but not so hard that it cannot be worked with--the consistency should resemble a firm frosting. If you will not be working with the ganache an hour after you’ve made it, it can be left out in a cool room overnight to firm up, without fear that it will get too hard to work with.
5. When your ganache is the proper texture, continue to the next step. Place the Oreo cookie thins on a baking sheet covered with aluminum foil. Put the ganache in a piping bag fitted with a ½” round tip, or in a large Ziploc bag with a round hole cut from the corner. Pipe a kiss-shaped dab of ganache onto each cookie: hold the bag perpendicular to the cookie, and squeeze until the ganache comes out and forms a circle the same size as the cookie. Stop squeezing and begin to pull the bag up toward you, forming a kiss shape. Repeat with remaining ganache and cookie thins.
6. Return the tray to the refrigerator to set the ganache until it is firm enough to dip, about one hour.
7. When you are ready to dip the kisses, place the chocolate candy coating in a medium microwave-safe bowl and microwave until melted, stirring after every 45 seconds to prevent overheating. Heat and stir the coating until it is entirely melted, smooth, and free of lumps.
8. To dip the kisses, balance a kiss on the tines of a fork and submerge it briefly in the melted candy coating, then remove it and allow the excess coating to drip back into the bowl. Replace the kiss on the foil-covered baking sheet and repeat with remaining kisses and candy coating. If desired, the kisses can be decorated while the coating is wet by adding red sprinkles or sanding sugar. Refrigerate to set the candy coating, for about 15 minutes.
9. Store Chocolate Raspberry Kisses in an airtight container in the refrigerator in layers separated by waxed paper. Although the chocolate coating will help prevent the cookies from getting too soggy, as time passes they will lose their crunch. The candies will still taste good, but for maximum texture these should be served within a day of making them.