Dark Chocolate Raspberry Fudge Food

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DARK CHOCOLATE RASPBERRY FUDGE



Dark Chocolate Raspberry Fudge image

Something about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. -Barbara Lento, Houston, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 3 pounds (81 pieces).

Number Of Ingredients 6

1 package (10 to 12 ounces) white baking chips
1 teaspoon butter, softened
3 cups dark chocolate chips
1 can (14 ounces) sweetened condensed milk
1/4 cup raspberry liqueur
1/8 teaspoon salt

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.

Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

DARK CHOCOLATE RASPBERRY FUDGE



Dark Chocolate Raspberry Fudge image

Delicious, easy dark chocolate raspberry fudge for Valentine's Day.

Provided by Meaghan

Categories     Dessert

Number Of Ingredients 5

2 cups dark chocolate chips (12 ounces)
2 cups white chocolate chips (12 ounces)
1 cup dark chocolate frosting (1/2 can or 8 ounces)
1 cup white or vanilla frosting (1/2 can or 8 ounces)
1/3 cup raspberry preserves or jam

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.

Nutrition Facts : Calories 231 kcal, ServingSize 1 serving

5 MINUTE DARK CHOCOLATE RASPBERRY FUDGE



5 Minute Dark Chocolate Raspberry Fudge image

Fudge doesn't get better than this Dark Chocolate Raspberry Fudge. It's the perfect quick treat for any occasion! Incredibly decadent and gorgeous to boot this easy fudge recipe takes just 5 minutes to make! That can be our little secret...

Provided by Trish - Mom On Timeout

Categories     Dessert

Time 6m

Number Of Ingredients 9

20 oz dark chocolate chips ((60% Cacoa))
14 oz sweetened condensed milk
1/4 cup seedless raspberry jam
1 tsp vanilla extract
1/4 tsp salt
12 oz white chocolate chips ((divided))
1 1/2 tbsp coconut oil or shortening
1/2 tsp raspberry extract or liqueur
pink food coloring

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



Dark Chocolate Raspberry Fudge image

An easy and decadent dark chocolate fudge recipe with the flavor of raspberry.

Provided by Sweeter With Sugar

Categories     Dessert     Snack

Time 17m

Number Of Ingredients 3

3 cups dark chocolate chips (or 2 cups dark and 1 cup milk chocolate)
1 14 ounce can sweetened condensed milk
1 1/2 tsp raspberry extract

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



Chocolate Raspberry Fudge image

This Chocolate Raspberry Fudge is perfect for Valentine's Day! A yummy treat that's easy to make!

Provided by Six Sisters Stuff

Number Of Ingredients 5

2 cups of milk chocolate chips
1 16-oz can of chocolate frosting
2 cups of white chocolate chips
1/2 of a 16-oz can white frosting
2/3 cup raspberry preserves (I used one with seeds in, but you could use seedless)

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



Dark Chocolate Cake With a Raspberry Filling image

This is a fudgey, brownie-like cake with a chocolate cream cheese frosting and a sweet raspberry filling. It is decadence at its best.

Provided by MizEmerilLagasse

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 20

1 (16 ounce) bag hershey's special dark chocolate chips
1 tablespoon butter
1/2 cup butter, softened
1 1/4 cups sugar
1 tablespoon vanilla extract
3 eggs
1 teaspoon salt
2 tablespoons canola oil
1/2 cup milk
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
1/4 cup sugar
1 (8 ounce) package cream cheese, softened
3 tablespoons butter, softened
1/4 cup cocoa powder
1 teaspoon vanilla extract
3 cups powdered sugar

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



Dark Chocolate Fudge image

Make and share this Dark Chocolate Fudge recipe from Food.com.

Provided by HopeK

Categories     Candy

Time 1h30m

Yield 2 pounds, 10-12 serving(s)

Number Of Ingredients 5

3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 dash salt
1 cup shelled walnuts (optional) or 1 cup other nuts, chopped, to taste (optional)
1 1/2 teaspoons vanilla extract

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.

Nutrition Facts : Calories 370.6, Fat 18.6, SaturatedFat 11.1, Cholesterol 13.5, Sodium 71.5, Carbohydrate 53.5, Fiber 3, Sugar 49.1, Protein 5.3

DARK CHOCOLATE RASPBERRY FUDGE RECIPE - (5/5)



Dark Chocolate Raspberry Fudge Recipe - (5/5) image

Provided by sassy47

Number Of Ingredients 6

1 package (10 to 12 ounces) white baking chips
1 teaspoon butter, softened
3 cups dark chocolate chips
1 can (14 ounces) sweetened condensed milk
1/4 cup raspberry liqueur
1/8 teaspoon salt

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.

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