Chocolate And Raspberry Surprise Food

CHOCOLATE COVERED RASPBERRY

Steps:

• In a cocktail shaker, add the raspberry liqueur, bourbon, chocolate liqueur, heavy cream, and ice. Shake and strain into a martini glass.
• Garnish with a fresh raspberry and serve.

CHOCOLATE DESSERT WITH RASPBERRY SAUCE

Steps:

• Line bottom of a 9-in. springform pan with parchment; set aside. , Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. , In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill. , For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice. , Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. , To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.

CHOCOLATE & RASPBERRY BIRTHDAY LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Oil and line two round 20cm springform cake tins with baking parchment. Whisk the oil, sugar, eggs and milk in a bowl until smooth. Sieve the flour, cocoa and bicarb into another large bowl, then gradually mix in the wet ingredients.
• Divide the mixture between the tins and bake for 35-40 mins until the cakes are risen and spring back when pressed. Leave to cool in the tins for 10 mins, then transfer to a wire rack to cool completely.
• For the raspberry layer, stir the jam and the defrosted raspberries together. Once the cakes are cool, whip the cream with the sugar to soft peaks, then gently fold half the raspberry mixture through the cream to create a ripple effect.
• Spoon most of the reserved raspberry mixture over one of the cakes, then dollop on half of the cream. Smooth over with a palette knife, then place the other sponge on top. Swirl over the remaining cream and swirl the last of the raspberry mixture through it. Will keep in the fridge for two days.

WHITE CHOCOLATE-RASPBERRY DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form; spoon into medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add raspberries; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 2-1/2 cups milk in bowl with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

CHOCOLATE AND RASBERRY PETIT FOURS

Steps:

• Place chocolate in a metal bowl. Bring cream to a boil in a small, heavy saucepan and pour over chocolate. Let stand for 3-5 minutes then stir until smooth. Add port, stirring to combine. Remove half the chocolate mixture to a separate bowl, cover loosely with plastic wrap and place bowl in a larger bowl filled with ice to chill just until mixture reaches spreading consistency.
• Spread about a teaspoon of chocolate mixture onto the bottom of a cookie. Nest three raspberries in the chocolate, pressing gently to adhere. Drizzle with some of the still-warm chocolate mixture and let stand until firm.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
• Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
• Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.

CHOCOLATE SURPRISE MUFFINS

Steps:

• Preheat oven to 375 degrees F and grease muffin tins.
• In a large bowl, mix the yogurt with the milk. Mix in the beaten egg, honey and vanilla.
• Add the bran and wheat germ, mix and let stand for several minutes to absorb the liquids.
• Into another bowl, sift the flour, baking soda, salt and cocoa powder. Stir together well.
• Add to the wet mixture and stir only until combined.
• Drop mixture into muffin tins until 1/3 full.
• Add 1 heaping teaspoon raspberry preserves to the middle of each muffin tin.
• Top with remaining muffin batter until each tin is 3/4 full.
• Place the muffin tins on a baking sheet and bake 15-20 minutes, until muffins have a firm feel and slightly springs back when lightly touched.
• Let cool 5 minutes in the tins, then turn out and let cool completely on a wire rack.

CHOCOLATE & RASPBERRY POTS

Steps:

• Break the chocolate into small pieces and place in a heatproof bowl. Bring a little water to the boil in a small saucepan, then place the bowl of chocolate on top, making sure the bottom of the bowl does not touch the water. Leave the chocolate to melt slowly over a low heat.
• Remove the chocolate from the heat and leave to cool for 10 mins. Meanwhile, divide the raspberries between 6 small ramekins or glasses.
• When the chocolate has cooled slightly, quickly mix in the yogurt and honey. Spoon the chocolate mixture over the raspberries. Place in the fridge to cool, then finish the pots with a few chocolate shavings before serving.

CHOCOLATE AND RASPBERRY SURPRISE

Steps:

• Melt the cocoa butter, coconut oil and honey in a bowl over a hot pot of water. Once melted, add the cocoa powder. Then add the spices (cinnamon, nutmeg, chili). Take it off the heat and place it in ice water for 1 minute, stirring. Take it out of the water and continue to stir the chocolate, slowly, for about 5 minutes, until it begins to thicken. This more or less tempers the chocolate.
• Once it reaches the desired consistency, pour about 2 TBSP in the chosen cake pan and tip it so that the chocolate coats the sides of the pan. Tip it several times to get a thick enough layer of chocolate on the sides. Then place it in the fridge and move on to the filling.
• Add all the ingredients (raspberries, 1/2 tbsp honey, lemon juice, vanilla), except the chia seeds, to a powerful blender and pulse for few seconds. Take it out and mix in the chia seeds with a spoon. Once the chocolate in the fridge hardens, add the filling and place it in the freezer for about 10 minutes. When ready, add some more chocolate on top, to cover the filling, and place everything in the fridge. In more or less half an hour it should be ready to be gone!

CHOCOLATE AND RASPBERRY NAPOLEONS

Steps:

• Line a 9-by-13-by-2-inch baking pan with parchment paper. Set aside. Place raspberries (if using fresh raspberries, reserve 1/2 cup for garnish) in a medium skillet over medium heat. Simmer until raspberries begin to break down and liquid is released, 4 to 5 minutes. Transfer raspberries to a food processor, and puree, about 20 seconds. Pass through a fine sieve. Set aside to cool.
• Fill a large bowl with ice and water; set aside. Bring a stockpot 1/4 full of water to a boil. Let simmer. In a medium stainless-steel bowl, whisk together egg yolks, 2 tablespoons sugar, corn syrup, and kirsch or champagne; place over simmering water. Whisking constantly, cook until mixture thickens (when whisk is lifted over the mixture, the ribbonlike trail it leaves on the surface should hold its shape for 1 or 2 seconds), about 4 minutes. Transfer bowl to the ice-water bath; whisk mixture while it cools. Add 3/4 cup raspberry puree to mixture; whisk to combine. Set aside.
• In an electric mixer fitted with the whisk attachment, beat egg whites on high speed until frothy, about 30 seconds. While mixer is running, gradually add remaining 6 tablespoons sugar; beat until very stiff, 2 to 2 1/2 minutes. Transfer mixture to a bowl. Beat cream with whisk attachment until stiff; fold into egg whites.
• Fold raspberry mixture into egg whites and cream. Pour the mixture into the prepared baking pan; cover with plastic wrap. Transfer to the freezer; freeze until hardened, at least 4 hours. This can be prepared up to 2 days in advance.
• To make the raspberry sauce, stir superfine sugar into the remaining raspberry puree (about 2 tablespoons). Refrigerate until ready to serve.
• To serve, use a heart-shaped cookie cutter (2 1/2 inches across at the widest point) to cut out 4 hearts from the semifreddo. Divide the raspberry sauce between 2 dessert plates. Place a chocolate heart, off center, on top of the raspberry sauce. Place a semifreddo heart on each chocolate heart and repeat layering until there are 3 layers of chocolate and 2 layers of semifreddo, ending with a chocolate heart. Garnish with the reserved fresh raspberries (if using), sift confectioners' sugar over the raspberries, if desired.