CHOCOLATE RASPBERRY RECIPE RECIPES
RASPBERRY CHOCOLATE BARS RECIPE | ALLRECIPES
Sweet and fruity! Low-fat and perfect for after-school snacks.
Provided by Laura Fraser
Categories Desserts Fruit Desserts Raspberry Dessert Recipes
Yield 48 bars
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (190 degrees C).
- Mix the flour, sugar and butter or margarine. Press into the batter of a 13x9 inch ungreased baking pan. Bake at 350 degrees F (175 degrees C) for 15 minutes.
- Mix the raspberries, orange juice, and cornstarch in a 1 quart sauce pan. Heat to boiling, stirring constantly. Boil and stir for 1 minute. Let cool for 10 minutes.
- Sprinkle chocolate chips over baked crust and spoon the raspberry mixture over the top.
- Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.
Nutrition Facts : Calories 72 calories, CarbohydrateContent 9.6 g, CholesterolContent 7.6 mg, FatContent 3.7 g, FiberContent 0.5 g, ProteinContent 0.6 g, SaturatedFatContent 2.3 g, SodiumContent 20.9 mg, SugarContent 6 g
CHOCOLATE RASPBERRY CLOUD RECIPE | ALLRECIPES
This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate.
Provided by Emily Lewis
Categories Desserts Pies No-Bake Pie Recipes
Yield 1 - 9 inch pie
Number Of Ingredients 10
Steps:
- To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
- To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
- Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
- Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
Nutrition Facts : Calories 590.8 calories, CarbohydrateContent 68 g, CholesterolContent 94 mg, FatContent 34.7 g, FiberContent 2.2 g, ProteinContent 5 g, SaturatedFatContent 19.1 g, SodiumContent 358.2 mg, SugarContent 43.5 g
More about "chocolate raspberry recipe recipes"
RASPBERRY CHOCOLATE CUPS RECIPE - FOOD.COM
Make and share this Raspberry Chocolate Cups recipe from Food.com.
From food.com
Reviews 5.0
Total Time 37 minutes
Calories 39 per serving
From food.com
Reviews 5.0
Total Time 37 minutes
Calories 39 per serving
- Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours.
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BEST CHOCOLATE RASPBERRY TORTE RECIPE: HOW TO MAKE IT
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Desserts
Calories 656 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Desserts
Calories 656 calories per serving
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
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RASPBERRY CHOCOLATE BARS RECIPE | ALLRECIPES
Sweet and fruity! Low-fat and perfect for after-school snacks.
From allrecipes.com
Reviews 4.1
Category Desserts, Fruit Desserts, Raspberry Dessert Recipes
Calories 72 calories per serving
From allrecipes.com
Reviews 4.1
Category Desserts, Fruit Desserts, Raspberry Dessert Recipes
Calories 72 calories per serving
- Bake at 350 degrees F (1715 degrees C) for 20 minutes or until the raspberry mixture has set. Remove from oven and let cool. Drizzle with additional melted chocolate if desired. Cut into 2x1 inch squares.
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CHOCOLATE-RASPBERRY TRUFFLES RECIPE - FOOD.COM
Make and share this Chocolate-Raspberry Truffles recipe from Food.com.
From food.com
Reviews 5.0
Total Time 5 hours 10 minutes
Calories 74.9 per serving
From food.com
Reviews 5.0
Total Time 5 hours 10 minutes
Calories 74.9 per serving
- Keep in an airtight container, chilled, for up to 2 weeks.
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BEST CHOCOLATE RASPBERRY TORTE RECIPE: HOW TO MAKE IT
How do you make already delicious chocolate cake even more decadent? By adding a heavenly raspberry filling and a lovely chocolate drizzle. —Taste of Home Test Kitchen
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Desserts
Calories 656 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 60 minutes
Category Desserts
Calories 656 calories per serving
- Line three 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda, salt and baking powder; add to the creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small heavy saucepan, melt chips and butter over low heat. Transfer to a large bowl; cool for 5 minutes. Stir in sour cream. Gradually beat in confectioners' sugar until smooth., For filling, in a small bowl, beat cream until it begins to thicken. Add the preserves, sugar and liqueur; beat until stiff peaks form., Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with 1/2 cup filling. Top with another cake layer and spread with 1/2 cup frosting. Repeat layers. Top with another cake layer, 1/2 cup filling and remaining cake layer. Spread remaining frosting over top and sides of cake., For drizzle, place chips and butter in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe a lattice design over top of cake, allowing some drizzle to drape down the sides. Decorate with chocolate curls and raspberries as desired. Refrigerate leftovers.
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CHOCOLATE RASPBERRY MOUSSE RECIPE | DRISCOLL'S
From driscolls.com
Reviews 4.9
Calories 0 per serving
Reviews 4.9
Calories 0 per serving
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CHOCOLATE RASPBERRY PIE RECIPE: HOW TO MAKE IT
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. —Ruth Bartel, Morris, Manitoba
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 395 calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 35 minutes
Category Desserts
Calories 395 calories per serving
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
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CHOCOLATE RASPBERRY FOOL RECIPE - PUREWOW
From purewow.com
Reviews 2.8
Total Time 25 minutes
Calories 512 calories per serving
Reviews 2.8
Total Time 25 minutes
Calories 512 calories per serving
- 1. Make the Raspberry Swirl: Place the raspberries in a medium saucepan. In a small bowl, whisk ? cup (50g) of the sugar with the salt, cinnamon and vanilla bean scrapings to combine (if using vanilla extract, add at the end of step 3). 2. Add the sugar mixture to the raspberries and stir to combine. Heat over medium heat, stirring occasionally, until the berries break down completely, 6 to 8 minutes. 3. In the small bowl you mixed the sugar in, whisk the remaining ? cup (50g) sugar with the cornstarch. Add to the raspberry mixture, whisking to incorporate. Continue to cook, stirring constantly, over medium-low heat until the mixture comes to a simmer and thickens noticeably. Set aside to cool. 4. Make the Whipped Cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, sugar, salt and vanilla on medium-high speed until the mixture reaches soft peaks. Melt the chocolate until it is fluid (you can do this in a microwave in 15-second bursts or in a bowl fitted over a saucepan of simmering water). 5. Begin whipping the cream again on medium-low speed, and add the chocolate in a slow, steady stream. Mix just until combined. The mixture should still appear soft and smooth, like whipped cream. If it begins to seize or firm up, fold in the remaining chocolate by hand. 6. Spoon the whipped cream into four to six serving glasses, using about a third of it. Spoon the raspberry filling on top, using about half of it. Add another layer of whipped cream, using another third of the mixture, then top with the remaining raspberry filling. Finish with the remaining whipped cream. Garnish with fresh raspberries and chocolate shavings, if desired. Serve immediately, or refrigerate for up to 8 hours. Note: To make chocolate shavings, use a clean, dry vegetable peeler to peel shards of chocolate from a bar or block. This works best when the chocolate is slightly warm. You can microwave it in 5-second bursts, but it should still be solid?not shiny or melted at all.
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31 RASPBERRY AND CHOCOLATE DESSERTS WE LOVE | TASTE OF HOME
Jan 24, 2020 · Raspberry Truffle Cocktail. This adults-only hot chocolate is a decadent addition to any holiday gathering. It can easily be adapted to dairy lovers' tastes by substituting chocolate milk and heavy cream for the almond products.—Melanie Milhorat, New York, New York. Go to Recipe. 27 / 31.
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CHOCOLATE-RASPBERRY COOKIES RECIPE | FOOD NETWORK KITCHEN ...
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 ...
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Dec 22, 2021 · Instant Pot White Chocolate Raspberry Cheesecake Crafting in the rain. salt, sugar, sugar, boiling water, raspberries, sugar, low-fat cream cheese and 7 more.
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CHOCOLATE RASPBERRY STICKS - BUTTER WITH A SIDE OF BREAD
Dec 06, 2017 · Instructions. Soften the gelatin in cold water and set aside. Combine sugar, raspberry Jello and hot water, stir until dissolved. Bring to a boil in a saucepan over medium-high heat. Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.
From butterwithasideofbread.com
From butterwithasideofbread.com
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CHOCOLATE RASPBERRY CLAFOUTIS RECIPE | EPICURIOUS
Feb 17, 2009 · Step 3. Blend milk, butter, eggs, brown sugar, flour, cocoa, and salt in a blender until smooth. Scatter berries (with juices) evenly in baking dish, then pour batter over top.
From epicurious.com
From epicurious.com
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RASPBERRY CHOCOLATE TRUFFLE RECIPE - WILD WILD WHISK
Jan 21, 2019 · Raspberry and dark chocolate come together in this Raspberry Chocolate Truffle recipe to create the most beautiful and delicious raspberry truffles you will ever make. They are tart and sweet, with an amazingly colorful center. They are perfect for an everyday sweet treat as well as for a special occasion.
From wildwildwhisk.com
From wildwildwhisk.com
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CHOCOLATE RASPBERRY TRUFFLES - THE SPRUCE EATS
May 20, 2021 · Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. The Spruce / Julia Hartbeck. Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours. The Spruce / Julia Hartbeck. Cover a baking sheet with foil or waxed paper.
From thespruceeats.com
From thespruceeats.com
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BEST EVER CHOCOLATE RASPBERRY BROWNIES RECIPE | BBC GOOD FOOD
Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then ...
From bbcgoodfood.com
From bbcgoodfood.com
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RASPBERRY FILLED CHOCOLATE CANDY RECIPE - SHARE-RECIPES.NET
Chocolate Raspberry Candy Recipe All information about . Just Now Chocolate Raspberry Truffles: Easy Candy Recipe new thatrecipe.com. In a large mixing bowl, combine melted chocolate, cream cheese and raspberry jelly. Fold in cookie crumbs being sure to coat all the crumbs thoroughly. Cover and refrigerate 3 to 4 hours or until firm.
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