CHOCOLATE RASPBERRY JELLY CANDY
Steps:
- Gather the ingredients.
- Melt chocolate, shortening, and paraffin in a double boiler. Remove from heat and cool until just warm to the touch but still liquid.
- Spread evenly into the bottom of the pan and chill to set while making the jelly layer.
- Gather the ingredients.
- Bring raspberry puree and water to a boil. Remove from heat.
- Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally.
- Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.
- Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat.
- Using a long, sharp knife, cut the candies into even squares and place each piece 1/2 inch apart on butcher paper.
- Gather the ingredients.
- Melt chocolate, shortening, and paraffin in the top of a double boiler until smooth. Remove from heat and let cool until just warm to the touch.
- Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.
Nutrition Facts : Calories 56 kcal, Carbohydrate 5 g, Cholesterol 3 mg, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, Sodium 7 mg, Sugar 4 g, Fat 4 g, ServingSize 40-60 pieces (40-60 servings), UnsaturatedFat 0 g
CHOCOLATE RASPBERRY-MOUSSE CANDY CAKE
Inspired by candies from a box of chocolates, this cake makes a decadent Valentine's Day treat. Velvety raspberry mousse stands in stark contrast to the dark chocolate cake, which is enrobed in a snowy white chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely.
- Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely.
- Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.)
- Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
RASPBERRY CHOCOLATE MOLDED CANDIES
Raspberry Chocolate Molded Candies - dark chocolate coated candies with raspberry marbled white chocolate ganache filling and some cocoa nibs for a bit of crispy texture. These candies are simply amazing.
Provided by Ella Marincus-HomeCookingAdventure
Categories Dessert
Time 50m
Number Of Ingredients 7
Steps:
- Prepare the raspberry filling. Place raspberries, sugar and water into a small saucepan and bring to a boil. Cook for 1 to 2 minutes and remove from heat. Sieve to remove the seeds. Set aside.
- Prepare the white chocolate ganache. Put the heavy cream in a small sauce pan and bring to boil. Pour over the chocolate and stir until the chocolate melts. If it doesn't melt completely just place it over a low source of heat (like placing over simmering water for a minute while stirring until completely melt).
- Add cocoa nibs and stir to combine. At the end add raspberry puree and gently give few stirs to create a marbled effect and stop. Set aside until you prepare the chocolate shells.
- Tempering chocolate for the candy shells. Divide the chocolate into 2 parts, 5.5 oz (160g) and 1.5 oz (40 g). Place the 5.5 oz (160g) chocolate into a heatproof bowl and place over simmering water. Heat the chocolate until until a thermometer reads 105 -115 degrees F (40-45C), then take the bowl out of the heat. Gradually add the 1.5 oz (40 g) chocolate into the melted chocolate and stir until smooth and reaches 88-90 degrees F (30-31 C). This could take anywhere from 10 to 15 minutes. The chocolate is now ready to use (if the chocolate cools below below 84°F (29C), heat it again over simmering water until reaches no more than 88-90 degrees F (30-31 C).
- Pour the chocolate into the chocolate molds, rotate to cover all the molds. Tap the mold to release any air bubbles inside. Turn the mold upside down,over the chocolate bowl, to release the chocolate, and create the shells. Scrape off the excess using a pastry scraper. Let the chocolate cool before adding the filling. (you can put the mold in the refrigerator for 20 minutes to speed up the process).
- When the chocolate is harden add the filling into the chocolate shells.
- Cover with chocolate and scrape off the excess using a pastry scraper. Let to cool, again you can place them in the refrigerator for 20 minutes to speed the process.
- Remove the candies from the molds and serve ????
Nutrition Facts : ServingSize 1 g, Calories 113 kcal, Carbohydrate 11 g, Protein 1.8 g, SaturatedFat 4.9 g, Cholesterol 6 mg, Sugar 7.8 g
RASPBERRY-CHERRY CHOCOLATE POPPERS
Provided by Giada De Laurentiis
Categories dessert
Time 2h20m
Yield 12 tarts
Number Of Ingredients 5
Steps:
- Special equipment: a 12-cup silicone mini muffin pan
- Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
- To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
- Just before serving, unmold the tarts and sprinkle with a few of the gold stars.
CHOCOLATE-RASPBERRY ICING
I was looking for an icing recipe for a long time that used fresh raspberries as well as chocolate. However, no such thing seemed to exist, so I came up with this one! It tastes amazing with chocolate anything, and has a really prominent fruity flavor. So, here's my recipe for chocolate-raspberry icing! I used this icing to make an amazing chocolate cake.
Provided by Jessica Black
Categories Desserts Frostings and Icings Chocolate
Time 20m
Yield 10
Number Of Ingredients 7
Steps:
- Bring raspberries, sugar, and lemon juice to a boil in a medium saucepan. Reduce heat to medium and let simmer, stirring occasionally, for 5 minutes. Strain and let cool for 5 minutes.
- Add powdered sugar, milk, butter, and cocoa powder. Whisk until smooth; taste and adjust flavorings as needed.
- Beat with a whisk for a thick and creamy icing. Let cool before using.
Nutrition Facts : Calories 156.6 calories, Carbohydrate 28.6 g, Cholesterol 13.2 mg, Fat 5.1 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 3.1 g, Sodium 38 mg, Sugar 26.9 g
RASPBERRY HARD CANDY
Old-fashioned hard candy appeals to old and young alike. Everyone is thrilled with the awesome raspberry flavor.-Joe Caden, Sutton, West Virginia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 2 pounds.
Number Of Ingredients 6
Steps:
- Line a 15x10x1-in. pan with foil. Grease the foil with butter; set aside., In a large heavy saucepan, combine the sugar, corn syrup and water. Cook and stir over high heat until sugar is dissolved. Bring to a boil. Cook, without stirring, until a candy thermometer reads 300° (hard-crack stage). Remove from the heat. Stir in extract and food coloring. Immediately pour into prepared pan without scraping the saucepan (do not spread mixture). , Cool for 1-2 minutes or until candy is almost set. Using a sharp knife, score into 1/2-in. squares; cool completely. Break squares apart. Store in an airtight container.
Nutrition Facts :
CHOCOLATE RASPBERRY BONBONS
Valentine's Day is approaching, which means lots of bad candy and useless merchandise will be sold in the next week or so. Over here, we're having fun making our own (healthier) candy --especially these Chocolate Raspberry Bonbons. http://www.elanaspantry.com/chocolate-raspberry-bonbons/
Provided by Elanas Pantry
Categories Candy
Time 18m
Yield 11 bonbon, 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
- Using a small paint brush, coat the bottom and sides of a candy mold.
- Place mold in freezer for 10 minutes to allow chocolate to harden.
- Remove mold from freezer.
- Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
- Paint chocolate over raspberry jam to cover and make final layer.
- Place in freezer for 10 minutes to harden.
- Remove from freezer, turn mold upside down and pop candies out of mold.
- Serve.
Nutrition Facts : Calories 179.6, Fat 13, SaturatedFat 8, Sodium 12.3, Carbohydrate 21.2, Fiber 4.3, Sugar 9.9, Protein 3.3
WHITE CHOCOLATE RASPBERRY BRITTLE
From Joy of Baking comes this delightful brittle recipe. This was a lovely addition to my goodie tray during the holidays. Note that once this sets, the brittle will still be slightly soft. The brittle can be stored in an airtight container for several days. Make your puree from frozen raspberries and sugar. Cooking time listed is the time for the brittle to set.
Provided by Dreamgoddess
Categories Candy
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Line a cookie sheet with parchment paper.
- Melt the white chocolate in a double boiler.
- Using a spatula, spread the white chcolate in a 10" square on the parchment paper.
- Evenly drizzle the raspberry puree over the white chocolate.
- Use a toothpick or skewer to swirl the puree through the chocolate for a decorative effect.
- Let the brittle sit at room temperature for 2-3 hours or until firm.
- Cut the brittle into the desired size pieces and remove the parchment paper.
- Handle carefully as the puree will be slightly sticky.
Nutrition Facts : Calories 203.6, Fat 12.1, SaturatedFat 7.3, Cholesterol 5.3, Sodium 34, Carbohydrate 22.4, Sugar 22.3, Protein 2.2
RASPBERRY-CHOCOLATE CRINKLES
With the addition of freeze-dried raspberries (found at natural-food markets and well-stocked grocery stores), this take on the classic chocolate crinkle cookie is absolutely addictive. I used the Chocolate Crinkles II recipe from Allrecipes as the base, then gave it a color and flavor boost with the berries.
Provided by eatthelove
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 5h40m
Yield 13
Number Of Ingredients 10
Steps:
- Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
- Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
- Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
- Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 321.1 calories, Carbohydrate 54.2 g, Cholesterol 57.2 mg, Fat 11.1 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 172.3 mg, Sugar 35.8 g
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