Tgif Chocolate Raspberry Martini Recipe 465 Food

TGIF CHOCOLATE RASPBERRY MARTINI RECIPE - (4.6/5)

Steps:

• FOR GARNISH - 2 tbsp semi-sweet or bittersweet chocolate - 1/2 tsp butter - Fresh Raspberries FOR COCKTAIL PREPARATION 1. Melt the chocolate and butter in small bowl in microwave on low power until melted for 1-2 minutes. 2. Dip the raspberries halfway in melted chocolate and put on skewers (two per cocktail). 3. Lay the skewers across the edges of a small bowl, keeping the chocolate raspberries from touching any surface, and put in refrigerator to cool the chocolate. DIRECTIONS 1. Fill a cocktail shaker with ice. 2. Add the vodka, chocolate and raspberries liqueurs and the half and half and shake well for 20 seconds. 3. Strain and pour into 2 martini glasses and garnish with the chocolate raspberries.

CHOCOLATE RASPBERRY MARTINI

Steps:

• I prefer Absolute Vodka (actually I prefer Grey Goose or Level, but I can afford Absolute).
• Combine all ingredients in shaker.
• Strain and serve in chilled martini glass (easy way to chill a martini glass is to let it sit a couple of minutes with ice water in it).
• Drop a couple of fresh raspberries in glass.
• Enjoy.

CHOCOLATE RASPBERRY TRIFLE

Steps:

• For the cake layers: Preheat the oven to 350 degrees and set rack at middle level. Butter a 9 or 10-inch round cake pan and line the bottom with a disk of parchment or waxed paper. Whisk yolks with half the sugar and vanilla until thick and light. In a clean, dry bowl, whisk whites with salt and continue whisking until they are white and opaque. Whip in remaining sugar in a stream. Continue whipping whites until they hold a firm peak. Fold yolks into whites then sift over and fold in flour and starch. Scrape batter into prepared pan and smooth top. Bake about 30 minutes, until well risen and deep in golden color. Unmold to a rack to cool.
• For the custard cream: Bring milk to a boil with half the sugar in a heavy, non-reactive pan. Whisk yolks with remaining sugar and sift over and whisk in flour. When milk boils, whisk a third into the yolk mixture. Return the remaining milk to a boil and whisk in yolk mixture, continuing to whisk until the mixture thickens and comes to a boil. Whisk constantly 30 seconds. Remove from heat and whisk in vanilla. Scrape half the cream to a bowl and cover with plastic wrap, refrigerate to cool. Whisk chocolate into remaining cream and scrape into a bowl, cover and cool.
• For syrup: In a small saucepan, bring water and sugar to a boil. Cool and stir in rum.
• For whipped cream: Combine all ingredients and whip to a soft peak.
• To assemble: Cut cake into thin, vertical slices. Place a layer of slices in the bottom of a glass serving bowl and moisten with syrup. Spread with half the vanilla cream and scatter with half the raspberries. Continue alternating layers to make 2 layers each, vanilla/raspberry, chocolate and whipped creams, ending with whipped cream. Sprinkle lightly with chocolate shavings and a few raspberries.

GODIVA RASPBERRY MARTINI

Steps:

• Shake or stir all ingredients.
• Pour into a chilled martini glass.
• Sit back and enjoy.

SWEET CHOCOLATE RASPBERRY MARTINI

Steps:

• Place rim of chilled glass into rasperry preserves.
• Fill a cocktail shaker with ice. Add the chocolate liqueur, raspberry preserves and vodka to the shaker.
• Shake briskly to mix and chill.
• Strain into the martini glass. Garnish with the chocolate.

CHOCOLATE RASPBERRY MARTINI

Steps:

• Mix all liquids and chill for at least 1 hour.
• Chill martini glasses.
• Dip rim in syrup and cocoa.
• Fill with chocolate martini mixture.

CHOCOLATE TIFFIN

Steps:

• Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
• Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
• Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.