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.
CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
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.
CHOCOLATE RASPBERRY POT PIES
Provided by Food Network
Categories dessert
Time 1h21m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Crust: Cream the butter and sugar in a mixer fitted with a paddle attachment (or using a hand mixer) until fluffy. Add the egg yolk and vanilla and mix. Stir the remaining ingredients together, then add to the butter mixture and mix. Form the dough into a disk, wrap in plastic, and chill for 1 hour. Meanwhile, sprinkle a work surface with cocoa. Roll the dough out to about 1/8-inch thick, then cut rounds to fit the tops of the pies.
- Filling: Heat the oven to 375 degrees F. Combine the egg yolks, the whole eggs, and the sugar in a mixer fitted with a whisk attachment and whip until fluffy and light. Stir the melted chocolate into the egg mixture. Stir in the melted butter.
- Use a ladle or pitcher to divide the filling among 10 to 12 ramekins. Gently push 3 raspberries down into each one. Arrange the ramekins on a baking sheet. Bake the pie filling for 6 minutes. Remove the pies but leave the oven on. Top each pie with a round of chocolate crust and bake another 8 to 10 minutes, until crisp. Let cool slightly and serve with whipped cream. Or let cool completely and rewarm before serving. Serve the same day.
CHOCOLATE-RASPBERRY CHEESECAKE SUNDAE PARFAITS
Made with chocolate sandwich cookies and raspberries in a mere 15 minutes, these sundae-style cheesecake parfaits simply couldn't be easier to prepare.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Beat Neufchatel and sugar in medium bowl with whisk until blended; stir in COOL WHIP.
- Break 1 cookie into each of 4 dessert dishes; top with Neufchatel mixture, remaining whole cookies and raspberries.
- Refrigerate 30 min. Melt chocolate as directed on package; drizzle over parfaits.
Nutrition Facts : Calories 280, Fat 16 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 25 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
RASPBERRY CHOCOLATE SAUCE
Make and share this Raspberry Chocolate Sauce recipe from Food.com.
Provided by Dee514
Categories Sauces
Time 22m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt chocolate in a saucepan over very low heat.
- Add sugar and cream, stirring to combine.
- Raise heat to medium and continue cooking the sauce until it reaches the"syrup" stage (about 5 minutes).
- Remove from heat and add butter and vanilla, stir until well mixed.
- Place raspberries in a strainer (over a bowl); using the back of a large spoon, press the berries through the strainer to remove the seeds.
- Stir the strained berries into the chocolate sauce.
- Serve over ice cream or desserts.
- The sauce will keep refrigerated for up to 1 week (make sure it is in a covered container).
- If stored in the refrigerator, allow to soften before serving.
Nutrition Facts : Calories 347.4, Fat 19.9, SaturatedFat 12.1, Cholesterol 28, Sodium 31.9, Carbohydrate 47.6, Fiber 7.5, Sugar 36.4, Protein 3.8
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 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.
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- Put the crushed raspberries and the lemon juice in a large stainless steel saucepan. Whisk in the pectin/cocoa mixture, until it dissolves. Turn your stovetop heat to high; bring this mixture to a full boil. Stir frequently.
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