Chocolate-Covered Raspberry Marshmallow Kisses are a sophisticated spin on a beloved childhood treat. Each delicate vanilla biscuit is topped with a swirl of fluffy raspberry marshmallow, hides a surprise center of raspberry jam, and is finished with a smooth dark chocolate coating and a touch of edible gold shimmer. These confections are as beautiful as they are indulgent.
Why You’ll Love This Recipe
These marshmallow kisses strike the perfect balance between nostalgic and gourmet. The combination of a crisp biscuit base, fruity marshmallow fluff, and rich dark chocolate offers layers of flavor and texture in each bite. They’re elegant enough for special occasions yet approachable for a fun weekend project. Whether you’re entertaining guests or treating yourself, these kisses make a memorable dessert.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the biscuit base:
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
For the raspberry marshmallow:
- 1/3 cup raspberry purée (strained)
- 1/3 cup granulated sugar
- 1/4 cup corn syrup
- 1/4 cup water
- 1 tablespoon powdered gelatin
- 1 egg white
For the filling and coating:
- 1/4 cup raspberry jam
- 8 oz dark chocolate, chopped
- 1 tablespoon coconut oil
- Edible gold dust (optional)
Directions
- Prepare the biscuit base: Cream together the softened butter and powdered sugar until light and fluffy. Add the vanilla extract and mix in the flour and a pinch of salt until a dough forms. Roll out the dough and cut into 2-inch rounds. Bake at 350°F (175°C) for 10–12 minutes, or until lightly golden. Let cool completely.
- Make the raspberry marshmallow: In a saucepan, combine granulated sugar, corn syrup, and water. Heat the mixture to 240°F (115°C) using a candy thermometer. In the meantime, bloom the gelatin in the strained raspberry purée. In a separate bowl, beat the egg white until soft peaks form. Carefully drizzle the hot sugar syrup into the egg white while continuously whipping. Once combined, add the raspberry-gelatin mixture and continue whipping until the marshmallow is thick, fluffy, and slightly firm.
- Pipe the marshmallow: Transfer the marshmallow mixture into a piping bag. Pipe a ring of marshmallow onto each biscuit, leaving a small indentation in the center.
- Add the jam: Spoon a small amount of raspberry jam into the center of each marshmallow ring, then pipe a second layer of marshmallow to seal the jam inside. Chill the assembled biscuits until the marshmallow is set.
- Coat in chocolate: Melt the dark chocolate with the coconut oil until smooth and glossy. Dip each marshmallow-topped biscuit into the chocolate to coat completely. Place on parchment paper and, if using, dust lightly with edible gold. Refrigerate until the chocolate is fully set.
Servings and timing
This recipe makes approximately 18–20 marshmallow kisses.
Preparation time: 45 minutes
Chilling time: 30 minutes
Total time: About 1 hour 15 minutes
Variations
- Flavor infusion: Use blackberry or strawberry purée instead of raspberry for a different fruity profile.
- Liqueur accent: Add a splash of raspberry liqueur to the jam for an adult-friendly version.
- White chocolate version: Coat the marshmallow kisses in white chocolate for a sweeter, more festive presentation.
- Nutty base: Add finely ground almonds to the biscuit dough for a nutty twist.
- Holiday edition: Use colored edible shimmer or crushed freeze-dried berries as decorative toppings.
Storage/reheating
Store the marshmallow kisses in an airtight container in the refrigerator for up to 5 days.
Allow them to sit at room temperature for 10–15 minutes before serving for optimal texture.
Do not freeze, as the texture of the marshmallow and chocolate may degrade.
FAQs
Can I use store-bought biscuits?
While homemade biscuits offer the best flavor and texture, you can use plain store-bought cookies in a pinch.
How do I get my marshmallow to the right consistency?
Make sure the sugar syrup reaches exactly 240°F (115°C) and that the gelatin is fully dissolved in the purée before adding it to the whipped egg white.
What kind of raspberry purée should I use?
Use strained, unsweetened raspberry purée for a smooth texture and vibrant flavor.
Can I make these without a candy thermometer?
A candy thermometer is highly recommended for precision, but you can test the syrup with the “soft-ball” stage in cold water.
How long do I need to chill the marshmallow before dipping?
Chill for at least 30 minutes or until the marshmallow is firm to the touch and holds its shape.
Can I skip the gold dust?
Yes, it’s purely decorative and does not affect the flavor.
Can I use milk chocolate instead?
Absolutely, though it will result in a sweeter final product. Choose a high-quality chocolate for best results.
Is the coconut oil necessary?
Coconut oil thins the chocolate for easier dipping and gives a smoother finish, but you can omit it or use vegetable oil instead.
Can I make these ahead of time?
Yes, they can be made a day or two in advance and stored in the fridge until ready to serve.
Can I pipe the marshmallow with a spoon?
A piping bag gives more control and a cleaner shape, but you can use a spoon in a pinch—just work quickly.
Conclusion
Chocolate-Covered Raspberry Marshmallow Kisses bring together crisp vanilla biscuits, lush raspberry marshmallow, and rich dark chocolate in a luxurious and nostalgic treat. Perfect for holidays, tea parties, or homemade gift boxes, these delicate confections are as pleasing to the eye as they are to the palate. With a little patience and attention to detail, you can create a truly unforgettable dessert.
Print
Chocolate-Covered Raspberry Marshmallow Kisses
- Prep Time: 45 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 kisses 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Delicate vanilla biscuits topped with a swirl of fluffy raspberry marshmallow and a surprise raspberry jam center, all enrobed in glossy dark chocolate with a touch of edible gold shimmer – a refined twist on a nostalgic treat.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- 1/3 cup raspberry purée (strained)
- 1/3 cup granulated sugar
- 1/4 cup corn syrup
- 1/4 cup water
- 1 tablespoon powdered gelatin
- 1 egg white
- 1/4 cup raspberry jam
- 8 oz dark chocolate, chopped
- 1 tablespoon coconut oil
- Edible gold dust (optional)
Instructions
- Cream butter and powdered sugar until light and fluffy. Add vanilla extract, then mix in flour and a pinch of salt until dough forms.
- Roll out the dough and cut into 2-inch rounds. Place on a baking sheet and bake at 350°F (175°C) for 10–12 minutes until golden. Let cool completely.
- In a small saucepan, heat granulated sugar, corn syrup, and water to 240°F (115°C).
- Bloom gelatin in the raspberry purée.
- Whip egg white to soft peaks in a large bowl. Slowly drizzle in the hot syrup while continuing to whip. Add the raspberry gelatin mixture and beat until fluffy and slightly firm.
- Transfer the raspberry marshmallow to a piping bag.
- Pipe a ring of marshmallow onto each biscuit, leaving a well in the center.
- Spoon a small amount of raspberry jam into the center of each marshmallow ring, then seal with another layer of marshmallow. Chill to set.
- Melt dark chocolate with coconut oil until smooth.
- Dip each marshmallow kiss into the melted chocolate to coat completely. Place on parchment paper and dust with edible gold if using. Chill until chocolate is set.
Notes
- Work quickly when assembling the marshmallows before they firm up.
- Use a candy thermometer to ensure correct syrup temperature for proper marshmallow texture.
- Chilling the assembled kisses before dipping helps retain shape during chocolate coating.
Nutrition
- Serving Size: 1 kiss
- Calories: 150
- Sugar: 14g
- Sodium: 20mg
- Fat: 9g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
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