Draining Kiss is a Pokémon-inspired berry-chocolate dessert: a glossy dark chocolate shell surrounds a creamy strawberry-and-raspberry filling. It is served chilled as a small, bite-size treat, with the bright fruit filling balancing the richness of the chocolate.
Ingredients
- 8 oz (225 g) dark chocolate, finely chopped, divided
- ½ cup (75 g) fresh strawberries, hulled and diced
- ½ cup (60 g) fresh raspberries
- 2 tbsp (25 g) granulated sugar
- 1 tsp (5 ml) lemon juice
- 4 oz (115 g) cream cheese, softened
- ¼ cup (30 g) powdered sugar
- ½ tsp (2.5 ml) vanilla extract
- ¼ cup (60 ml) heavy cream, cold
- 1 tbsp (15 ml) water
- 12 small paper candy cups, about 1½ inches (4 cm) wide
Instructions
- Cook down the berries. Put the strawberries, raspberries, granulated sugar, lemon juice and water in a small saucepan. Cook over medium-low heat for 5–7 minutes, stirring and gently mashing the fruit, until it breaks down and looks jammy. Press through a fine-mesh sieve into a bowl, discarding the seeds. Refrigerate the puree until completely cold, about 20 minutes.
- Make the filling. Beat the softened cream cheese with the powdered sugar and vanilla until smooth. Beat in the cold berry puree until evenly colored. In a separate bowl, whip the cold cream to soft peaks, then fold it into the berry mixture. Chill the filling for 20 minutes so it is firm enough to portion.
- Melt the chocolate. Set aside about one-third of the chopped chocolate. Put the rest in a dry, microwave-safe bowl and microwave in 20-second bursts, stirring each time, until mostly melted. Stir in the reserved chocolate until smooth. If needed, microwave for another 5–10 seconds. Keep water and steam out of the bowl; even a little moisture can make chocolate seize.
- Form the shells. Arrange the paper cups on a tray. Spoon about 1 teaspoon melted chocolate into each cup and use the back of the spoon to coat the base and sides. If the chocolate pools at the bottom, spread it up the sides. Refrigerate the cups for 10 minutes, then add a thin second coat wherever the shells look patchy. Chill for another 10 minutes, until set.
- Fill and seal. Spoon or pipe about 2 teaspoons of chilled filling into each shell, leaving a little room at the top. Cover each with melted chocolate, spreading it to the edges to seal in the filling. If the chocolate has thickened, warm it briefly in 5-second bursts and stir. Refrigerate the candies for 30 minutes, or until the tops are firm.
- Unmold and serve. Carefully peel away the paper cups. Keep the candies chilled until serving; let them sit at room temperature for about 5 minutes for a softer, creamier center.
Tips
- Dry equipment matters: Use a completely dry bowl and spoon for melting chocolate. Water can cause it to clump instead of turning smooth.
- Choose ripe, flavorful fruit: Frozen berries work too; thaw and drain them first, then cook the puree until thick. Extra liquid can soften the filling.
- Need a shortcut? Substitute ¼ cup (60 g) thick, seedless berry jam for the cooked fruit puree. Reduce the powdered sugar to 1–2 tablespoons, tasting as you go.
- Make sturdy shells: Apply a second thin coat of chocolate if the sides appear translucent. Thin spots can split when you peel off the paper.
Serving Suggestions
Serve the candies cold on a small dessert plate, either as a single treat after dinner or arranged alongside fresh berries. For a themed party, use pink or red paper cups and add a tiny chocolate heart or a dusting of freeze-dried berry powder on top before the chocolate sets. They pair well with coffee, black tea or a glass of cold milk.
Variations
Strawberry-only: Use 1 cup (150 g) chopped strawberries in place of the mixed berries for a softer, sweeter filling. White chocolate shell: Swap in white chocolate, melting it gently because it scorches more easily; expect a sweeter, creamier result. Nutty finish: Sprinkle a few finely chopped toasted pistachios over the sealed tops before chilling. Vegan version: Use dairy-free dark chocolate and replace the cream cheese and heavy cream with a thick, plant-based cream-cheese alternative and chilled coconut cream. Check that the alternative is firm enough to hold its shape; the filling may be less stable.
Storage and Reheating
Because the filling contains dairy and fresh fruit, refrigerate the candies in a covered container within 2 hours of making them. They keep for up to 3 days in the refrigerator; separate layers with parchment so they do not stick. They are best served chilled and do not need reheating. Avoid leaving them at room temperature for more than 2 hours, or 1 hour if the room is above 90°F (32°C). Freezing is possible for up to 1 month in an airtight container, but thaw overnight in the refrigerator; the filling may become slightly softer or grainier.
Frequently Asked Questions
Do I need to temper the chocolate?
No. This recipe uses paper candy cups and keeps the finished candies refrigerated, so tempering is not essential. The chocolate may be less glossy and can soften sooner at room temperature than properly tempered chocolate.
Can I make these without paper cups?
Paper cups make the shells easier to form and remove. A flexible silicone candy mold is a good alternative. Without either, the chocolate shells are difficult to shape neatly by hand.
Why did my chocolate turn thick and grainy?
It may have overheated or come into contact with water or steam. Melt it slowly in short bursts and stir between each one, keeping the bowl and utensils dry. If it seizes, it usually will not make a smooth candy shell.
Can I use frozen berries?
Yes. Thaw them first and drain off excess liquid. Cook the fruit mixture until it thickens, then strain and chill it completely before adding it to the cream cheese.
How can I tell whether the shells are thick enough?
Hold a cup up to the light: the chocolate should look opaque around the sides and base. Add another thin coat to any translucent areas, then chill until firm before filling.
Can I prepare them ahead?
Yes. Make them up to 2 days ahead and store covered in the refrigerator. For the neatest finish, remove the paper cups shortly before serving, since condensation can dull the chocolate if the candies warm up quickly.
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