Wild raspberries have been growing since prehistoric time. They migrated to Europe from Asia Minor, but it is popularly believed that they grew once in North America. They have been well known as an edible product since the IV century AD. The Roman army used this dried fruit as a provision when traveling. Now the main producers of raspberries are Poland, Serbia, Chile and the United States.

Apart from the fruit we can also use the leaves and stems from a raspberry bush. Leaves and stems are harvested in the autumn, broken up into pieces and dried. A brew prepared with raspberry stems and honey is a great drink for warming us up. Today I would like to share with you a recipe for raspberry-chocolate kisses. They look beautiful and they are very simple to prepare (but nobody must know about it except us). You can also prepare these small cookies with blackberries, wild strawberries or blueberries.

Ingredients for 12 "kisses":

75g of dark chocolate

18 raspberries

100g ricotta cheese

2 teaspoons of caster sugar

Melt the chocolate in a bain-marie and then harden it (the recipes for preparing chocolate). With a kitchen brush apply the melted chocolate to the insides of some small paper moulds f4cm. 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!