CHOCOLATE-RASPBERRY SUNDAES
Steps:
- Heat the fudge sauce in small pot. Add in raspberries and mash the berries into sauce. Turn off heat.
- Place a slice of cake or a brownie on each dessert plate. Top with 1 scoop each of chocolate ice cream and raspberry sorbet, top with a river of raspberry hot fudge and a swirl of whipped cream. Garnish with shaved chocolate, shaved with a vegetable peeler.
RASPBERRY SAUCE
Provided by Ina Garten Bio & Top Recipes
Categories dessert
Time 3h14m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Place the package of raspberries, the granulated sugar, and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and Framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Chill.
CHOCOLATE RASPBERRY SUNDAE TOPPING
This is wonderful over ice cream or cheesecake. The recipe is from the Complete Book of Home Preserving. This is for elevations 0-1,000 ft so adjust for your area if needed.
Provided by Samantha in Ut
Categories Sauces
Time 30m
Yield 8 ounce jars, 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare canner, jars and lids.
- In a medium glass bowl, combine cocoa powder and pectin, stirring until evenly blended. Set aside.
- In a large saucepan placed crushed raspberries and lemon juice. Whisk in pectin mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off foam.
- Ladle hot sundae topper into hot jars, leaving 1/4 in headspace. Remove air bubbles, wipe rim and place lids and rings. Put into canner and process for 10 minutes.
Nutrition Facts : Calories 900.3, Fat 1.6, SaturatedFat 0.6, Sodium 19.2, Carbohydrate 231.6, Fiber 9.1, Sugar 212.6, Protein 2.6
RASPBERRY CHOCOLATE CRUNCH SUNDAE
Flora's Recipe Hideout is where I found this luscious recipe. Awesome! Diet friendly it is NOT but every once in a while you need to splurge, no?
Provided by Manami
Categories Frozen Desserts
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MAKE THE RASPBERRY SAUCE:.
- In a food processor fitted with metal chopping blade, combine the raspberries, sugar, Chambord, and lemon juice.
- Process the mixture for 30-45 seconds, or until smooth. Strain the puree through a fine meshed sieve into a small bowl.
- Cover with plastic wrap and refrigerate for at least 1 hour, until chilled.
- ASSEMBLE THE SUNDAES:.
- In a chilled 4-1/2 quart bowl of a heavy duty electric mixer, using the wire whip attachement, beat the cream, sugar, and vanilla at medium-high speed until slightly stiff peaks begin to form.
- Transfer the cream to a pastry bag fitted with a star tip(Ateco #7) and refrigerate the cream until ready to use.
- Spoon about 1-1/2 tablespoons of the raspberry sauce into the bottom of a large sundae glass. Add 4 or 5 raspberries.
- Coarsely crumble 2 amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Place a small scoop of the Raspberry Sorbet and Cream on top of the cookie layer.
- Drizzle about 1-1/2 tablespoons of the chocolate syrup over the scoop of ice cream. Top with a scoop of chocolate ice cream, a drizle of raspberry sauce and 4 or 5 raspberries.
- Coarsley crumble 2 more amaretti cookies over the berries and drizzle with 1 teaspoon Chambord. Top with a scoop of Raspberry Sorbet and Cream. Drizzle with some of the raspberry sauce.
- Pipe a large rosette of whipped cream on top of the sunade and garnish with fresh raspberries and an amaretti cookie.
- Repeat this procedure to make 4 sundaes.
- Serve immediately.
Nutrition Facts : Calories 852.5, Fat 39.3, SaturatedFat 22, Cholesterol 345.6, Sodium 302.3, Carbohydrate 115.5, Fiber 9.1, Sugar 70.6, Protein 13.7
RASPBERRY SUNDAES WITH CHOCOLATE SAUCE AND ROASTED ALMONDS
Provided by Diana Yen
Categories Dessert Frozen Dessert Raspberry Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- To make the chocolate sauce, place a saucepan over medium-low heat, combine the chocolate, and water, vigorously stirring until completely melted and smooth. Let it come to a low simmer until small bubbles appear around the outside. Add sugar, honey and keep at a low simmer until thickened, about 3 minutes. Remove from heat and stir in butter and salt. Chocolate sauce will smooth out at is cools to room temperature. Store in an airtight container.
- In a bowl, gently toss together the raspberries, sugar, elderflower liqueur, and lemon juice. Let stand in the refrigerator for 30 minutes (or up to 2 hours) before serving.
- Assemble the sundae: Scoop ice cream into individual bowls. Top with chocolate sauce, almonds, and macerated raspberries.
RASPBERRY CHOCOLATE SAUCE
This is the perfect sauce to add to ice cream, cake or brownies. It has a wonderful fruity flavor.-Linda Gronewaller, Hutchinson, Kansas
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3-1/4 cups.
Number Of Ingredients 6
Steps:
- Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.
Nutrition Facts : Calories 415 calories, Fat 15g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 26mg sodium, Carbohydrate 79g carbohydrate (14g sugars, Fiber 21g fiber), Protein 21g protein.
RASPBERRY ICE CREAM SUNDAE SAUCE
You can use this sauce for everything! From drizzling over cheesecake, cream puffs or pound cake- to ice cream, chocolate souffles or swirled into a vanilla souffle right before you bake it. You can also use it in a pitcher on the table to pour over pancakes, waffles or crepes. From Room For Dessert.
Provided by Bev I Am
Categories Sauces
Time 35m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Pass the raspberries through a food mill fitted with a fine disk, or puree the raspberries in a food processor and press through a sieve to remove the seeds.
- Heat the sugar and the water to gether until the sugar is dissolved.
- Stir it into the raspberry puree and add the lemon juice and the kirsch or framboise, if desired.
- Taste and if necessary adjust with additional sugar, lemon juice or kirsch or framboise.
Nutrition Facts : Calories 236, Fat 2, SaturatedFat 0.1, Sodium 4.3, Carbohydrate 56.4, Fiber 20.3, Sugar 32.7, Protein 3.8
RASPBERRY-FUDGE SUNDAE TOPPING
You could buy super-expensive deliciousness like this at a gourmet shop. Or you can make our Raspberry-Fudge Sundae Topping at home.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2-1/2 cups or 20 servings, 2 Tbsp. each
Number Of Ingredients 7
Steps:
- Mix dry ingredients; set aside.
- Cook cream and butter in large saucepan on low heat until butter is melted, stirring constantly. Cook and stir on medium heat 3 min. or until mixture just starts to bubble around edge of saucepan. Stir in dry ingredients; cook 1 to 2 min. or until sugar is dissolved, stirring constantly. Remove from heat.
- Add chocolate; stir until melted. Stir in liqueur. Pour into 3 (1-cup) airtight containers; seal with lids. Store in refrigerator.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 30 mg, Carbohydrate 19 g, Fiber 1 g, Sugar 15 g, Protein 1 g
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