Dark Chocolate Raspberry Fudge Food

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Line the baking tray with foil or lightly-greased parchment paper and set aside.
• Place the dark chocolate chips and dark chocolate frosting in a microwave-safe bowl. Microwave for 90 seconds at 70 percent power. Use the residual heat to stir the mixture well until the chocolate is fully melted and smooth. This may take a minute or two. If necessary, microwave for additional 15 second intervals.
• Pour the chocolate into the prepared pan and spread evenly. If thin, refrigerate an hour or so to firm before adding the next layer.
• Place the white chocolate chips and white or vanilla frosting in a microwave-safe bowl. Melt according to the instructions above. Stir until very smooth.
• Stir in the raspberry preserves. Scrape the mixture over the chocolate fudge and spread evenly.
• Chill until very firm, about 2 hours. Cut into squares.

5 MINUTE DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Spray a 8 or 9-inch square pan with baking spray and line with parchment paper.
• In a large microwave safe bowl, combine dark chocolate chips and sweetened condensed milk
• Heat on high heat in 30 second intervals, stirring in between, until nice and smooth.
• Stir in raspberry jam, vanilla extract, and salt until combined.
• Remove 1/3 cup white chocolate chips form the pacakge and set aside.
• Add remaining white chocolate chips to the mixture and stir. The dark chocolate mixture will be still be warm at this point so the chips will melt partially and create a marbling effect - depending on how hot it is.
• Spoon the fudge mixture into the prepared pan and refrigerate until firm.

DARK CHOCOLATE RASPBERRY FUDGE

Steps:

• Cover a 9 x 9 or an 8 x 8 baking dish with foil. Set aside.
• In a medium sized sauce pan, melt chocolate chips and sweetened condensed milk over medium low heat.
• Melt chocolate slowly, stirring frequently.
• Add raspberry extract when chocolate begins to melt.
• Heat until chocolate chips are melted and the mixture is smooth and becomes more shiny.
• Pour fudge into prepared dish. Smooth the fudge out into the dish. Tap dish on counter to get the fudge to settle into the dish.
• Allow about four hours to set up at room temperature.
• Cut and enjoy! (I like to refrigerate my fudge before I cut it-I get cleaner cuts).
• Store fudge in an airtight container at room temperature.

CHOCOLATE RASPBERRY FUDGE

Steps:

• In a microwaveable bowl, place 2 cups of milk chocolate chips. Microwave in 30 second intervals, stirring between each, until chocolate is completely melted. Stir in can of chocolate frosting and mix until completely combined. Pour into a foil-lined 9x9" pan.
• In a separate microwaveable bowl, place 2 cups of white chocolate chips. Microwave in 30 second intervals, stirring between each, until completely melted. Stir in 1/2 can of white frosting and mix until completely combined. Fold in 2/3 cup of raspberry preserves pour over the top of the chocolate fudge mixture.
• Let it set up in the fridge (about 1 hour).
• Cut up into 1x1" squares to serve.

DARK CHOCOLATE CAKE WITH A RASPBERRY FILLING

Steps:

• Batter: Preheat oven to 350°F.
• Grease 2 9-inch cake pans, set side.
• In a small microwave-safe bowl, melt the chocolate, and the tablespoon of butter in the microwave on medium (50%) heat.
• In a large mixing bowl, stir together the stick of butter, the sugar, and the vanilla.
• Stir in the eggs, 1 at a time until they are all incorporated.
• Stir in the chocolate.
• Stir in the salt and oil.
• Stir in 1 1/4 cups of the flour then the 1/2 cup of milk.
• Stir in the last 1 1/4 cup on flour and the baking powder.
• Pour the batter evenly between the 2 cake pans and bake for 20 minutes or until a toothpick comes out clean.
• Filling: In a small sauce pan, combined all of the ingredients and bring to a boil over medium-high heat; set aside to cool.
• Frosting: In a medium bowl, add all of the ingredients and beat with an electric hand mixer until light and fluffy; set aside.
• Cake: When the cake is done, remove it from the oven and let sit for 5 minutes.
• Loosen the edges with a knife, and turn them out onto a cooling rack(s) to cool completely.
• When the cakes are cool, pour the raspberry filling onto one of the cakes and then top with the other cake.
• Let cake cool for a while, then spread the frosting on the top and sides.
• To garnish you can place raspberries on the top and around then cake.

DARK CHOCOLATE FUDGE

Steps:

• In heavy saucepan, over low heat, melt chips w/milk and salt.
• Remove from heat and stir in walnuts and vanilla.
• Spread evenly into wax paper lined 8 or 9" square pan.
• Chill pan 2 hours or until firm.
• Turn fudge onto cutting board, peel off wax paper and cut into squares.
• Store loosely covered at room temperature.

DARK CHOCOLATE RASPBERRY FUDGE RECIPE - (5/5)

Steps:

• Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.