You can also prepare these small cookies with blackberries, wild strawberries or blueberries.
For 12 “kisses”:
75 g of dark chocolate
100 g ricotta cheese
2 teaspoons of caster sugar
Melt the chocolate in a bain-marie and then harden it.
With a kitchen brush apply the melted chocolate to the insides of some small paper moulds of 4 cm. Leave them at room temperature to solidify, then put them in the fridge to cool down.
Take the cold chocolate moulds out of the paper moulds.
Set aside 12 of the most beautiful raspberries, and crush the rest with a fork.
Mix the ricotta cheese with the caster sugar.
Apply the raspberry mousse and then cheese to the chocolate moulds.
Decorate the top of the cookies with the raspberries. Cool down in the fridge for 15 minutes.
Enjoy your meal!
Source and Photo: Katarzyna Posluszny