RASPBERRY-MINT-CHOCOLATE S'MORES
Time to step up your s'mores game by bringing out some new flavors! Raspberry preserves along with thin mint chocolates squished together with the melted marshmallow should do the trick!
Provided by Chef Mo
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Lay all 8 of the graham cracker squares onto a serving plate. Place 3 unwrapped creme de menthe thins on each of 4 of the graham cracker square. Spread 1/2 tablespoon raspberry preserves on one side of the remaining 4 graham cracker squares.
- Heat marshmallows over an open flame until they begin to brown and melt. Place hot marshmallows on top of the creme de menthe thins and top with the jam side of the other graham crackers. Allow marshmallows to cool for 1 minute before eating.
Nutrition Facts : Calories 174.7 calories, Carbohydrate 27.7 g, Fat 6.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 96.4 mg, Sugar 11 g
RASPBERRY AND COCONUT CREAM-CHOCOLATE HAZELNUT S'MORES
S'mores are the quintessential campfire treat: a marshmallow roasted over the fire, sandwiched between two graham crackers and a chocolate square. Some people don't want to stray from the traditional s'more, but I ask "Why not?" Maybe we can make it tastier and healthier! So this version was born. And did I mention these mouthwatering treats contain no added sugar and are dairy-free?
Provided by Food Network
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 7
Steps:
- For the chocolate-hazelnut spread: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Place hazelnuts on the baking sheet and roast for 10 to 15 minutes, or until lightly browned. Let cool. With a kitchen towel, roll hazelnuts around on the baking sheet to remove the skins. Discard skins and transfer hazelnuts to a food processor. Blend for about 5 minutes, until the nuts form a butter.
- In a small saucepan over low heat, melt the chocolate chips and coconut oil. Transfer to the food processor, add the salt, and pulse to combine. (If the spread isn't sweet enough for your taste, try adding 1 tablespoon of agave nectar.) Let cool about 5 minutes in the refrigerator while you prep the other ingredients.
- For the s'mores: Assemble s'mores by layering approximately 1/2 tablespoon chocolate-hazelnut spread, 4 raspberries and 1 tablespoon whipped coconut cream between 2 graham cracker squares. (You will have chocolate-hazelnut spread leftover.)
CHOCOLATE-RASPBERRY CREME S'MORES
Mashed raspberries and whipped topping join the usual ingredients-chocolate, marshmallows and graham crackers-in this yummy take on s'mores.
Provided by My Food and Family
Categories Recipes
Time 10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mash half the raspberries; mix with COOL WHIP and liqueur.
- Spread onto 4 graham squares; cover with chocolate pieces, marshmallows and remaining whole berries.
- Top with remaining graham squares; press together lightly to secure.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
CHOCOLATE-RASPBERRY CREPES
Chocolate crepes with a subtle raspberry filling. Sprinkle with powdered sugar, fresh raspberries, and chocolate curls.
Provided by Laura O'Rullian Stewart
Categories 100+ Breakfast and Brunch Recipes Crepes
Time 25m
Yield 6
Number Of Ingredients 14
Steps:
- Combine flour, milk, sugar, eggs, butter, cocoa powder, vanilla extract, salt, and lemon zest in an electric blender. Blend until smooth. Pour batter into a shallow pie pan.
- Melt butter in a frying pan or crepe maker over medium heat. Pour 2 tablespoons of batter into the skillet and immediately rotate the skillet to spread batter out in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
- Combine raspberries, sour cream, cream cheese, and powdered sugar in a medium bowl using an electric mixer. Top each crepe with a spoonful of filling and fold over or roll up.
Nutrition Facts : Calories 479.4 calories, Carbohydrate 51.4 g, Cholesterol 124.2 mg, Fat 26.9 g, Fiber 3.1 g, Protein 10.5 g, SaturatedFat 16.3 g, Sodium 290.1 mg, Sugar 27.8 g
S'MORES CREME BRULEE
A big bite into a scrumptious s'more brings back sweet campfire memories. This fancy take on the classic treat is perfect for a fall meal and will be adored by young and old alike. -Rose Denning, Overland Park, Kansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 325°. In a small saucepan, heat milk until bubbles form around sides of pan; remove from heat. In a large bowl, whisk eggs, sugar, cocoa and liqueur until blended but not foamy. Slowly whisk in hot milk., Place six 4-oz. broiler-safe ramekins in a baking pan large enough to hold them without touching. Pour egg mixture into ramekins. Place pan on oven rack; add very hot water to pan to within 1/2 in. of top of ramekins. Bake 20-25 minutes or until a knife inserted in the center comes out clean; centers will still be soft. Remove ramekins from water bath immediately to a wire rack; cool 10 minutes. Refrigerate until cold., In a small bowl, mix cracker crumbs and butter; set aside. To caramelize topping with a kitchen torch, sprinkle custards evenly with sugar. Hold torch flame about 2 in. above custard surface and rotate it slowly until sugar is evenly caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Using torch, heat marshmallows until browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour., To caramelize topping in a broiler, place ramekins on a baking sheet; let stand at room temperature 15 minutes. Preheat broiler. Sprinkle custards evenly with sugar. Broil 3-4 in. from heat 3-5 minutes or until sugar is caramelized. Sprinkle custards with crumb mixture; top with marshmallows. Broil 30-45 seconds or until marshmallows are browned. Top with chocolate pieces. Serve immediately or refrigerate up to 1 hour.
Nutrition Facts : Calories 419 calories, Fat 11g fat (5g saturated fat), Cholesterol 108mg cholesterol, Sodium 163mg sodium, Carbohydrate 74g carbohydrate (59g sugars, Fiber 2g fiber), Protein 7g protein.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
CHOCOLATE-RASPBERRY CREME BRULEE
Just when I thought nothing could beat the specialness of creme brulee, I created this decadent version that stars rich chocolate and sweet raspberries. Cracking through the top reveals a smooth and rich custard everyone enjoys. -Jan Valdez, Chicago, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Place chocolate in a large bowl. In a large saucepan, bring cream and 1/2 cup sugar just to a boil. Pour over chocolate; whisk until smooth. Slowly stir hot cream mixture into egg yolks; stir in vanilla., Place 3 raspberries in each of 10 ungreased 6-oz. ramekins or custard cups. Evenly divide custard among ramekins. Place in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 40-50 minutes or until centers are just set (custard will jiggle). Remove ramekins from water bath; cool 10 minutes. Cover and refrigerate for at least 4 hours., Combine brown sugar and remaining sugar. If using a creme brulee torch, sprinkle custards with sugar mixture. Heat sugar with the torch until caramelized. Serve immediately. If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar mixture. Broil 8 in. from the heat until sugar is caramelized, 4-7 minutes. Refrigerate until firm, 1-2 hours. If desired, top with additional fresh raspberries.
Nutrition Facts : Calories 549 calories, Fat 46g fat (27g saturated fat), Cholesterol 294mg cholesterol, Sodium 44mg sodium, Carbohydrate 32g carbohydrate (27g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE & RASPBERRY CREAMS
This stunning yet simple dessert is the perfect way to end a dinner party
Provided by Sara Buenfeld
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Mix the raspberries with the brandy, if using, and raspberry conserve, then spoon into the base of 6 glasses.
- Break the chocolate into a Pyrex bowl, then melt in the microwave on High for 1-2 mins, or place the bowl over a pan of simmering water and stir until melted. 3 Stir the yogurt and custard into the melted chocolate, then spoon on top of the berries. Cover and chill until ready to serve, then top with grated dark chocolate.
- To make the chocolate macaroons, heat oven to 190C/fan 170C/gas 5, then line a baking sheet with baking parchment. Whisk 2 egg whites until stiff, then gradually whisk in 50g icing sugar until thick and glossy. Mix 100g ground almonds and 25g cocoa with another 50g icing sugar, then stir into the egg white mixture. Divide the mix into 12, wet your hands, then shape each piece into a ball. Place spaced apart and slightly flattened on the baking sheet. Top each with a blanched almond, then bake for 10 mins until firm, but still soft in the centre. Cool. Dust with icing sugar. Can be made 2 days ahead and kept in an airtight container.
Nutrition Facts : Calories 300 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.16 milligram of sodium
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