Raspberry Dark Mocha Food

RASPBERRY-MOCHA CHOCOLATE BARK

Raspberry-Mocha Chocolate Bark image

Give classic candy bark a bit of coffee-shop sophistication with crushed chocolate-covered espresso beans. Swirls of raspberry preserves and white baking chips make it even more special. -Aysha Schurman, Ammon, Idaho

Provided by Taste of Home

Categories Desserts

Time 10m

Yield 1 pound.

Number Of Ingredients 5

Ingredients

1-1/4 cups white baking chips
1 teaspoon shortening, divided
1/4 cup seedless raspberry preserves
4 tablespoons finely crushed chocolate-covered espresso beans, divided
1 cup plus 2 tablespoons dark chocolate chips, divided

Steps:

Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.

Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 18mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

CREAMY MOCHA CHOCOLATE AND RASPBERRY PARFAIT

Creamy Mocha Chocolate and Raspberry Parfait image

Provided by Food Network

Categories dessert

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

Two 10 1/2-ounce containers Mori-Nu lite, silken tofu
3 tablespoons maple syrup
1/4 cup packed brown sugar
2 tablespoons Tia Maria or other coffee liqueur
1/3 cup plus 1 tablespoon good quality cocoa powder
2 teaspoons instant espresso
1/4 teaspoon ground cinnamon
2 1/2 cups fresh raspberries, well rinsed, or frozen, thawed
1/3 cup fresh orange juice
Juice of 1/2 lemon
2 tablespoons granulated sugar
1/2 cup raspberries
4 mint leaves

Steps:

To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

Nutrition Facts : Calories 133, Fat 2 grams, Protein 8 grams