Chocolate Raspberry Fizz Food

RASPBERRY FIZZ

Steps:

• Put four raspberries in a mortar and crush with a pestle.
• Scoop the crushed raspberries into a champagne flute, add the raspberry liqueur, then top with chilled champagne.

LEMON RASPBERRY FIZZ

Steps:

• In a small pitcher, combine the Champagne and limoncello. Place a spoonful of crushed ice into each of 2 Champagne glasses and top with raspberries. Pour the Champagne mixture over the ice and raspberries. Serve immediately.

RASPBERRY-CHOCOLATE GELATIN

Steps:

• Puree the raspberries with 3/4 cup sugar and 1/3 cup water in a blender. Pour through a fine-mesh sieve into a bowl.
• Bring half of the raspberry puree to a boil in a small saucepan over medium heat. Sprinkle 4 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Stir in the hot raspberry puree until the gelatin dissolves, then stir in the remaining raspberry puree.
• Spray nine 5-ounce paper cups with cooking spray. Fill each cup about three-quarters full with the raspberry gelatin mixture. Refrigerate until the gelatin starts setting but the surface is still tacky, about 45 minutes.
• Meanwhile, bring the half-and-half and the remaining 1/4 cup sugar to a boil in a small saucepan, stirring until the sugar dissolves. Add the chocolate, reduce the heat to low and cook, stirring, until smooth. Sprinkle the remaining 2 teaspoons gelatin over 1/2 cup cold water in a medium bowl; let stand 1 minute. Pour in the chocolate mixture and stir until the gelatin dissolves. Pour the chocolate gelatin mixture into the cups on top of the raspberry gelatin and refrigerate until fully set, about 3 hours.
• Unmold the gelatin: Invert the cups onto plates and carefully tear off the paper. Top with whipped cream and raspberries.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

RASPBERRY HOT CHOCOLATE

Steps:

• Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
• Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.

RASPBERRY FIZZ

Steps:

• In a mixing glass or tumbler, combine grapefruit juice and syrup. Place ice in a highball glass; add juice mixture. Top with club soda.