Cherry Chocolate Fruit Decadence Recipes

BERRY-CHOCOLATE FRUIT DECADENCE

Berry-Chocolate Fruit Decadence image

If you love chocolate-covered cherries, you'll adore these creamy, dreamy cherry-chocolate parfaits.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 8

Number Of Ingredients 5

Ingredients

1 1/3 cups Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)
1/2 cup fat-free chocolate-flavored syrup
2 tablespoons shredded coconut
1 container (8 oz) Cool Whip fat-free frozen whipped topping, thawed (3 1/4 cups)
1 pint (2 cups) strawberries, sliced, or 3 medium bananas, sliced

Steps:

In large bowl, mix yogurt, chocolate syrup and coconut. Fold in whipped topping.
In each of 8 dessert or parfait dishes, arrange layer of 1 cup of the strawberries. Top with half of the yogurt mixture. Repeat layers. Serve immediately.

Nutrition Facts : Cholesterol 0 mg, Fat 1/2, ServingSize 1 Serving, TransFat 0 g

CHOCOLATE DECADENCE

Chocolate Decadence image

This rich, romantic, baked chocoholic dessert is frequently asked for by my catering clients. Garnish with whipped cream and chocolate curls.

Provided by Stephany Brown

Categories Desserts Cakes Holiday Cake Recipes

Time 4h45m

Yield 6

Number Of Ingredients 5

Ingredients

6 ounces semisweet chocolate, chopped
5 tablespoons butter, room temperature
2 eggs, room temperature
½ teaspoon vanilla extract
¼ teaspoon salt

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Butter six ramekins or custard cups. Melt chocolate and butter slowly: You can do this in a double boiler, over, not in, simmering water, or in microwave, stirring to prevent scorching. Stir until completely smooth.
In a medium bowl, beat eggs with electric mixer until frothy, about 5 to 6 minutes. Stir vanilla and salt gently into beaten eggs. Fold half of egg mixture into chocolate mixture, mix well. Then fold remainder of egg mixture into chocolate mixture. Pour chocolate and egg mixture into prepared ramekins.
Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan. Butter a piece of foil big enough to cover entire pan, and cover the ramekins, buttered side down. Place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. Bake 5 minutes, then remove foil and bake 10 minutes more. Remove ramekins from water carefully. Let cool on wire rack for at least 3 hours. Cakes will firm up as they cool. Unmold each room-temperature ramekin onto a dessert plate, garnish and serve. Refrigerate unused portions.

Nutrition Facts : Calories 249.6 calories, Carbohydrate 16.2 g, Cholesterol 87.1 mg, Fat 20.2 g, Fiber 2 g, Protein 4.2 g, SaturatedFat 11.6 g, Sodium 214.6 mg, Sugar 14.2 g

CHOCOLATE-CHERRY FRUITCAKE

Chocolate-Cherry Fruitcake image

This is a delicious, decadent fruitcake that is, in my opinion a tasty change from the old tried and true variety. I hope you will try it and enjoy it as much as my family does. These cakes will last, well-wrapped, for about a week. If you want a really boozy cake, you can brush with additional liquor every few days before serving. They can be frozen, altho if you choose that route, don't add liquor to them. You can rewarm them once they're thawed out and add it later. Amounts will vary depending on how large you serve. Source: David Lebovitz from the Food Network.

Provided by FLUFFSTER

Categories Dessert

Time 1h20m

Yield 2 loaf pans

Number Of Ingredients 16

Ingredients

1 1/2 cups dried cherries, well chopped
1/4 cup whiskey or 1/4 cup Amaretto, plus
6 tablespoons whiskey or 6 tablespoons Amaretto
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (Dutch-process or natural)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
10 tablespoons butter, at room temperature (salted or unsalted)
2 cups sugar
2 large eggs, at room temperature
1 egg yolk
1 teaspoon vanilla extract
2/3 cup buttermilk (regular or low-fat) or 2/3 cup plain yogurt (regular or low-fat)
1 cup walnuts, pecans or 1 cup almonds, toasted and finely chopped
3/4 cup chocolate chips

Steps:

Preheat oven to 350°F (180C.).
A day or so before you make the cake, toss the cherries in 1/4 cup liquor. Cover, and let macerate (soak up the liquor).
To bake the cakes, grease two 9-inch(23cm)loaf pans and line the bottoms with parchment paper and dust with cocoa powder.
Sift together the flour, cocoa, salt, baking soda, and baking powder. Set aside.
In the bowl of a standing mixer, or by hand,.
beat the butter and sugar until very light and fluffy. Stir together the eggs and yolk with the vanilla, then dribble them in while beating.
Mix in one-third of the flour/cocoa mixture, then half of the buttermilk or yogurt. Then mix in another third of the dry ingredients, then the rest of the yogurt or buttermilk. Finally, add the remaining dry ingredients, and gently stir in the nuts, chocolate chips and cherries.(which should have absorbed all the liquid. If not, add that as well.).
Divide and smooth the batter into the prepared loaf pans and bake for 45 minutes, or unril a toothpick inserted in the center comes out clean. Let stand on the counter-top for about 15 minutes.
With a skewer, poke about 50 holes in the cake and spoon 3 tablespoons of liquor over each cake. Let cool.