CHOCOLATE RASPBERRY MASCARPONE BARS
Provided by Afoodieaffair
Time 1h15m
Yield 8
Number Of Ingredients 15
Steps:
- For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
- Spray the pan with vegetable oil cooking spray. Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with vegetable oil cooking spray.
- Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs. Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
- Spread the jam in an even layer over the crust using a spatula.
- For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Or, if using the pre-melted chocolate in the pouch, just stick the pouch in some hot water for a minute to soften.
- Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl. Pour the batter over the cooled crust. Randomly spoon the melted chocolate over the batter. Swirl the chocolate into the batter, using the tip of a knife. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. Transfer the baking dish to a wire rack and cool for 1 hour. Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
- Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife. Serve at room temperature.
CHOCOLATE AND RASPBERRY MACAROON BARS
These are so good. A brownie-type crust and then the sweet jam and fluffy hazelnut meringue - wonderful!
Provided by evelynathens
Categories Bar Cookie
Time 1h5m
Yield 36 bars
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Butter and flour a 13 x 9 inch Pyrex baking dish.
- Melt butter with chocolate over low heat.
- Beat in ½ cup sugar and egg.
- Stir in 1 tsp of vanilla, the flour and a pinch of salt.
- Spread mixture in prepared pan and bake for 15 minutes.
- Let cool 5 minutes.
- Whisk liqueur into jam until smooth and spread over chocolate layer to with a ½ inch of the edge of pan.
- Increase oven temperature to 375 degrees F.
- In processor, grind hazelnuts fine with remaining sugar and salt.
- Add whites and remaining vanilla and blend.
- Spoon carefully over jam topping, covering it completely.
- Bake 25-30 minutes, or until top is firm to touch and tester comes out clean.
- Let cool.
- Cut into 36 bars.
Nutrition Facts : Calories 122.5, Fat 6.4, SaturatedFat 1.4, Cholesterol 9.3, Sodium 54.1, Carbohydrate 15.2, Fiber 0.9, Sugar 12.3, Protein 2.1
MILK CHOCOLATE MASCARPONE CUPS
This impressive chocolate dessert is easier to put together than it looks. A super-simple milk chocolate and mascarpone mousse is piped inside crisp homemade chocolate shells, then decorated with a gorgeously swirled shard of candy bark. It's a completely edible and totally indulgent chocolate treat!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 servings
Number Of Ingredients 7
Steps:
- Line a 12-cup muffin tin with paper liners. Line a 9-by-13-inch baking sheet with parchment paper.
- Put 2 1/4 cups of the dark cocoa melting wafers and 1 tablespoon of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute. Stir until smooth; if any lumps remain, microwave again for 15 seconds and stir until smooth.
- Spoon a heaping tablespoon of the melted wafers into a paper liner and use a small pastry brush to brush the chocolate up the sides to the top of the paper. Make sure the paper is completely covered; if you can see paper through the coating it is too thin and needs to be spread more. Repeat with the remaining cupcake liners, reheating the melting wafers as necessary. Refrigerate until ready to assemble.
- Put the remaining 1 cup dark cocoa melting wafers and 2 teaspoons of the coconut oil in a medium microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
- Put the white melting wafers and remaining 2 teaspoons coconut oil in a small microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 minute total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth.
- Pour the melted dark cocoa melting wafers onto the prepared baking sheet and spread with a small offset spatula until it is about 1/8-inch thick. Dollop the white melting wafers on top and use the spatula to swirl the white into the dark, creating a wave-like pattern. Refrigerate until ready to assemble.
- To make the filling, put the milk chocolate chips in a microwave-safe bowl. Microwave for 30-second intervals, stirring in between, until melted, about 1 1/2 minutes total. Stir until smooth. If there are any lumps, microwave again for 15 seconds and stir until smooth. Allow to sit at room temperature, stirring occasionally, until just warm.
- While the chocolate cools, remove the chocolate shells from the cupcake liners. Keep refrigerated until ready to assemble.
- Stir the mascarpone and the slightly warm chocolate together in a medium bowl until no streaks remain. Combine the cream and the espresso powder in the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed just until the cream holds firm peaks, about 3 minutes. Stir about 1/3 of the whipped cream into the mascarpone mixture, then gently fold in the remaining whipped cream, folding just until combined.
- Fill a large piping bag fitted with a large round tip with the mascarpone mixture. Pipe the mixture into each chocolate shell so that the filling comes above the edge of the cup. Break the chocolate bark into shards and stick a shard into the filling in each cup. Refrigerate until ready to eat. Reserve the extra bark for another use.
CHOCOLATE RASPBERRY MASCARPONE CAKE
This is a wonderful cake...as delicious as it is pretty!
Provided by Linda BONWILL
Categories Fruit Desserts
Time 50m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour bundt cake pan and make cake mix according to directions on box. When done cool and slice cake horizontally, making a total of 4 pieces. This will give you 3 layers. Note: cake does not have to cut, but this would only give you 1 layer of cream in the center.
- 2. FOR CREAM: In large mixing bowl whip heavy cream until peaks form.
- 3. Add mascarpone cheese and white frosting, mix well but do not overbeat. Add red food coloring until you reach desired color.
- 4. Start layering cake by placing first piece of cake onto your serving platter; frost. Repeat layers. I protect bottom edges with torn pieces of wax paper that later will be removed. This will keep your plate clean while frosting.
- 5. Add raspberry flavor to chocolate frosting, mix well.
- 6. Frost sides of cake with chocolate frosting, sealing cut edges. Microwave any leftover frosting to drizzle over top of cake. (Add drops of milk to loosen, if needed.) Chill to set frosting. Remove wax paper. Before serving add raspberries to center of cake and around edge. Garnish with mint leaves.
CHOCOLATE-RASPBERRY PANINI WITH MASCARPONE
How to Make a Chocolate Raspberry Panini
Provided by Rochelle Palermo
Categories Chocolate Dessert High Fiber Backyard BBQ Raspberry Summer Grill Grill/Barbecue Party Potluck Jam or Jelly Butter Marscarpone Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4
Number Of Ingredients 8
Steps:
- Prepare barbecue (medium heat). Butter 1 side of each bread slice. Arrange 4 bread slices, buttered side down, on baking sheet; spread each with 1 tablespoon preserves. Arrange 8 berries over preserves on each slice. Sprinkle chocolate evenly over each, leaving 1/2-inch border. Spread mascarpone over plain side of remaining 4 bread slices, leaving 1/2-inch border. Place bread slices, mascarpone side down, atop each chocolate-topped bread slice. Sprinkle buttered side of sandwiches with 1 teaspoon brown sugar; press lightly to adhere.
- Grill each sandwich until chocolate melts and bread is golden, about 3 minutes per side. Transfer to work surface; cool 5 minutes. Using serrated knife, cut each sandwich in half. Transfer to plates.
CHOCOLATE RASPBERRY BARS
My family loves these rich, sweet bars. The chocolate and raspberry jam go together so well. I make a lot of cookies and bars, but these special treats are my favorite. They're so pretty served on a platter. -Kathy Smedstad, Silverton, Oregon
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.
Nutrition Facts : Calories 98 calories, Fat 6g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE RASPBERRY BARS
This great recipe comes from Taste of Home New Cake Mix Creations cookbook & is only for the sweetest of sweet tooths! Preparation time does not include time needed for crust to cool or for completed bars to cool in the refrigerator.
Provided by Sydney Mike
Categories Bar Cookie
Time 25m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Prehead oven to 350 degrees F, & grease a 15"x10" glass baking dish.
- In large bowl, combine cake mix, egg & butter until crumbly, then press crumb mixture into bottom of baking dish.
- Bake 8-10 minutes or until crust appears puffy & dry, then cool on wire rack.
- When crust is cool, spread jam over crust.
- In microwave or heavy saucepan, melt vanilla chips, then stir until smooth.
- In large mixing bowl, beat cream cheese & milk until smooth.
- Add melted vanilla chips & mix well.
- CAREFULLY spread cream cheese mixture over jam.
- Melt chocolate chips & butter, then stir until smooth.
- Drizzle or pipe over cream cheese layer.
- Refrigerate before cutting into SMALL pieces.
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