Chocolate Raspberry Danish Cookies With Double Chocolate Drizzle Recipes

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DOUBLE CHOCOLATE CRANBERRY COOKIES



Double Chocolate Cranberry Cookies image

Super chocolaty cookie that has a nice pop of red and some chewy bits. Good for holiday gifts!

Provided by Jennifer Cheng

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 72

Number Of Ingredients 11

2 ¼ cups all-purpose flour
½ cup unsweetened cocoa
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, at room temperature
1 cup packed brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups dried cranberries
1 ½ cups semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease two cookie sheets.
  • Sift flour, cocoa, baking soda, and salt together in a bowl.
  • Cream butter, brown sugar, and white sugar together with an electric mixer in a large bowl. Add eggs, one at a time, mixing after each addition. Mix in vanilla extract. Gradually add flour mixture until combined. Mix in cranberries and chocolate chips.
  • Place rounded tablespoonfuls of dough 2 inches apart on the prepared cookie sheets. Flatten each ball slightly with a fork.
  • Bake in the preheated oven until cookies are soft and tops are no longer glossy, 12 to 14 minutes. Let cool for 5 minutes on the cookie sheet, then remove to a cooling rack to cool completely.

Nutrition Facts : Calories 81.8 calories, Carbohydrate 12 g, Cholesterol 11.9 mg, Fat 3.9 g, Fiber 0.6 g, Protein 0.9 g, SaturatedFat 2.3 g, Sodium 37.4 mg, Sugar 7.9 g

DOUBLE CHOCOLATE EASTER DANISH



Double chocolate Easter Danish image

Everyone loves a Danish pastry, especially when it's chocolaty and big enough to share

Provided by Barney Desmazery

Categories     Afternoon tea, Buffet, Dessert, Dinner, Lunch, Treat

Time 1h25m

Number Of Ingredients 16

175ml warm milk
1 egg , beaten
450g strong white flour
1 sachet fast-action dried yeast
50g golden caster sugar
250g block cold butter , sliced
200g toasted flaked almond
50g icing sugar
25g cocoa powder
50g butter , softened
1 egg white
50g dark chocolate , chopped into small places
1 egg yolk
3 tbsp milk
golden caster sugar , for sprinkling
50g icing sugar

Steps:

  • Make the dough a day ahead if you have time. Beat the milk and egg in a jug. Put the flour, yeast, sugar and butter in a food processor with a pinch of salt. Pulse until the mix starts to come together, but is still flecked with pieces of butter. Tip into a bowl and use your hands to work in the contents of the jug. Turn the dough out onto a floured surface, knead slightly, then roll out to a rectangle and fold the two short sides over so the edges meet in the middle, then fold into the middle again. Roll out and fold twice more, flouring the surface as you work. Cover the dough with cling film, then rest it in the fridge for at least 4 hrs or overnight.
  • For the filling, tip 150g of the almonds into a food processor with the icing sugar and cocoa powder and blitz until combined. Add the butter and egg white, pulse to a paste, then fold in the chocolate and set aside.
  • Split the dough in two and press one half into the base of a 23cm non-stick springform cake tin. Spread the filling over the middle of the dough, leaving a border, and top with the remaining dough. Cover with cling film and leave in a warm place for about an hour.
  • Heat oven to 180C/fan 160C/gas 4. Beat the egg yolk with the milk and brush over the top to glaze. Sprinkle with the remaining almonds and a little caster sugar and bake for 40-50 mins until puffed up and golden. Leave to cool for an hour. Mix the icing sugar with a few drops cold water to make a runny icing and drizzle it over the cake. Serve in wedges with coffee, or with ice cream for dessert.

RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT



Raspberry-Glazed Double Chocolate Dessert image

Bake this wonderful double chocolate cake that's glazed with raspberries and topped with whipping cream - perfect dessert to treat your guests.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h15m

Yield 16

Number Of Ingredients 10

16 oz semisweet baking chocolate
1 cup unsalted butter
6 eggs
8 oz white chocolate baking bars, cut into small pieces
1/2 cup whipping cream
1 tablespoon unsalted butter
1 package (10 oz) frozen raspberries in syrup, thawed
1 tablespoon cornstarch
1 cup whipping cream
1 cup fresh raspberries

Steps:

  • Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
  • Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
  • Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
  • Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
  • Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
  • Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
  • To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

Nutrition Facts : Calories 460, Carbohydrate 33 g, Cholesterol 140 mg, Fat 6, Fiber 3 g, Protein 5 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 30 g

EASY CHOCOLATE AND RASPBERRY TARTS RECIPE BY TASTY



Easy Chocolate and Raspberry Tarts Recipe by Tasty image

Here's what you need: chocolate biscuit, butter, double cream, chocolate, raspberry, white chocolate, dark chocolate, icing sugar

Provided by Ellie Holland

Categories     Desserts

Yield 12 servings

Number Of Ingredients 8

3 cups chocolate biscuit
½ cup butter, melted
1 ¼ cups double cream
1 ¾ cups chocolate
raspberry, as desired
white chocolate, to drizzle
dark chocolate, to drizzle
icing sugar, as desired

Steps:

  • Using a food processor or rolling pin, blitz the chocolate biscuits into fine crumbs.
  • Mix in the melted butter.
  • Divide the biscuit crumbs in 12 cases of a muffin tin.
  • Freeze for 10 minutes, or until solid.
  • Prepare the filling by gently heating the double cream over a low-medium heat.
  • Once hot, throw in the chocolate and allow the heat of the cream to melt it. Whisk together until completely smooth.
  • Pour the filling into the biscuit bases and garnish with the raspberries.
  • Chill in the fridge for 2-3 hours, until set.
  • Drizzle over the white and dark chocolate and sieve over the icing sugar.
  • Enjoy!

Nutrition Facts : Calories 321 calories, Carbohydrate 25 grams, Fat 24 grams, Fiber 1 gram, Protein 3 grams, Sugar 17 grams

CHOCOLATE-RASPBERRY COOKIES



Chocolate-Raspberry Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 0

Steps:

  • Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. 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 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

DOUBLE CHOCOLATE-RASPBERRY UPSIDE DOWN CUPCAKES



Double Chocolate-Raspberry Upside Down Cupcakes image

Make and share this Double Chocolate-Raspberry Upside Down Cupcakes recipe from Food.com.

Provided by Annette MacDonald

Categories     Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 17

1/4 cup butter, softened at room temperature
1 egg
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/3 cup white sugar
1/3 cup brown sugar
1 teaspoon vanilla
1/2 cup buttermilk (if you don't have buttermilk, make sour milk by adding 1/2 teaspoon of lemon juice to 1/2 cup of mil)
3/4 cup raspberries
2 tablespoons butter
3 tablespoons unsweetened cocoa
2 -3 tablespoons water
1/2 teaspoon vanilla extract
1 cup icing sugar

Steps:

  • Preheat oven to 350 degrees F. Lightly coat 12 muffin cups with cooking spray.
  • In a medium bowl, stir together flour, cocoa powder, baking soda, baking powder, and salt. In a small bowl, combine granulated sugar and brown sugar. Set aside.
  • In a medium mixing bowl beat butter with an electric mixer for 1 minute. Gradually add sugar mixture and mix until light and fluffy. Add egg and mix well then add in vanilla.
  • Alternate adding flour mixture and buttermilk to butter mixture until well combined.
  • Divide half of the batter among the prepared muffin cups using approximately 1 rounded tablespoon in the bottom of each muffin well. Add 4 -5 berries to the centre of each muffin, and spoon the remaining batter over berries in muffin cups.
  • Bake for 18 to 20 minutes or until a toothpick inserted near the centre comes out clean (turning after 10 minutes to evenly cook). Cool in pans for 5 minutes. Gently remove cupcakes from pans and cool completely on wire racks.
  • Prepare Chocolate Glaze (directions below).
  • In a small saucepan over low heat, melt butter then add cocoa and 2 tablespoons of water. Cook, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat and add in vanilla. Gradually add icing sugar and beat with wire whisk until smooth. Add additional water, 1/2 teaspoon at a time until glaze is of desired consistency, just thin enough to drizzle. This makes about 3/4 cup of glaze, enough for 12 cupcakes.
  • Place cupcakes UPSIDE DOWN on a parchment-lined baking sheet. Drizzle glaze over cakes and chill about 20 minutes or until icing is set. If desired, place cakes on individual dessert plates prior to drizzling with the glaze. Garnish cakes with additional raspberries. Makes 12 cupcakes.
  • An alternative presentation would be to forego the glaze completely and dust cupcakes with icing sugar just prior to serving.

Nutrition Facts : Calories 185.8, Fat 6.8, SaturatedFat 4.1, Cholesterol 31.2, Sodium 242.3, Carbohydrate 30.9, Fiber 1.8, Sugar 22.2, Protein 2.4

WHITE CHOCOLATE RASPBERRY THUMBPRINT COOKIES



White Chocolate Raspberry Thumbprint Cookies image

These are my favorite. You can use any flavor jam you want. The servings will depend on the size of your cookies. If you use the Wilton® bags, you can skip a step and just melt the chocolate in the bag.

Provided by SDSMarvin

Categories     Desserts     Cookies     Thumbprint Cookie Recipes

Time 3h30m

Yield 24

Number Of Ingredients 13

½ cup butter, softened
½ cup vegetable shortening
½ cup white sugar
½ cup confectioners' sugar
½ teaspoon baking soda
½ teaspoon cream of tartar
⅛ teaspoon salt
1 egg
½ teaspoon vanilla extract
2 cups all-purpose flour
⅓ cup seedless raspberry jam
1 cup white chocolate chips
2 tablespoons red sugar sprinkles, or as desired

Steps:

  • Beat butter and shortening together in a bowl with an electric mixer until smooth; add white sugar, confectioners' sugar, baking soda, cream of tartar, and salt. Beat until just combined. Stir in egg and vanilla extract. Gradually mix in flour until just combined. Cover and refrigerate dough for 3 hours.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Roll the dough into 3/4-inch balls and arrange on an ungreased baking sheet. Press your thumb or end of wooden spoon into the center of each dough ball making an indentation. Spoon 1/4 teaspoon jam into each thumbprint.
  • Bake in the preheated oven until edges of cookies become lightly browned, 8 to 10 minutes. Cool on a wire rack for 5 minutes.
  • Place white chocolate chips in a microwave-safe bowl; cook in microwave in 10-second intervals, stirring after each interval, until chips are melted. Spoon melted white chocolate into a disposable decorating or plastic bag. Snip off one small corner of bag; drizzle white chocolate over cookies. Sprinkle with red sugar.

Nutrition Facts : Calories 197.4 calories, Carbohydrate 23.1 g, Cholesterol 19.5 mg, Fat 11.1 g, Fiber 0.3 g, Protein 1.9 g, SaturatedFat 5.2 g, Sodium 76.7 mg, Sugar 14.9 g

CHOCOLATE DESSERT WITH RASPBERRY SAUCE



Chocolate Dessert with Raspberry Sauce image

My family never turns down this dessert. I make it for special occasions-anniversaries and birthdays, for example-and Sunday meals, too.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 20 servings (2 cups sauce).

Number Of Ingredients 13

16 ounces semisweet chocolate, chopped
2/3 cup butter
5 large eggs
2 tablespoons sugar
2 tablespoons all-purpose flour
RASPBERRY SAUCE:
2 cups fresh or frozen raspberries, whole, unsweetened
1-3/4 cups water
1/4 cup sugar
4 teaspoons cornstarch
1 tablespoon water
Whipped cream
Whole, fresh raspberries to garnish

Steps:

  • Line bottom of a 9-in. springform pan with parchment; set aside. , Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. , In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill. , For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice. , Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. , To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.

Nutrition Facts :

CHOCOLATE LINZER COOKIES



Chocolate Linzer Cookies image

Beautiful sandwich cookies filled with raspberry jam and topped with chocolate - perfect dessert for any party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 36

Number Of Ingredients 11

1 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
2 eggs
2 1/2 cups Gold Medal™ all-purpose flour
1 cup hazelnuts, toasted, skin removed and and ground*
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 ounce semisweet baking chocolate, finely chopped
1/2 cup raspberry jam
1 ounce semisweet baking chocolate, melted

Steps:

  • Beat butter and sugar in large bowl with electric mixer on medium speed, or mix with spoon. Beat in vanilla and eggs until smooth. Add remaining ingredients except jam and melted chocolate. Beat until well blended. Cover and refrigerate 1 hour (dough will be sticky).
  • Heat oven to 375°F. Roll 1/4 of dough at a time to 1/8-inch thickness between sheets of waxed paper. (Keep remaining dough refrigerated until ready to roll.) Cut with 2-inch cookie cutter (dip cutter into baking cocoa if desired). Cut small shape from center of some of the cookies if desired. Place on ungreased cookie sheet.
  • Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely.
  • Spread about 1/2 teaspoon jam on bottom of whole cookies; top with cutout cookie or another whole cookie. Drizzle with melted chocolate. Let stand until chocolate is firm. 3 dozen sandwich cookies

Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 45 mg, Fat 3, Fiber 20 g, Protein 3 g, SaturatedFat 8 g, ServingSize 1 Cookie, Sodium 85 mg

CHOCOLATE RASPBERRY DANISH COOKIES WITH DOUBLE CHOCOLATE DRIZZLE



Chocolate Raspberry Danish Cookies with Double Chocolate Drizzle image

From a Christmas cookie booklet...they're festive, impressive, and delicious. They take a bit of effort, but nothing you can't handle;) Enjoy! *The yield depends on how big you cut the cookies:)*

Provided by JamesDeansGirl

Categories     Dessert

Time 2h10m

Yield 96 cookies

Number Of Ingredients 10

2 ounces unsweetened chocolate
1/2 cup butter, softened
1/2 cup sugar
1 egg
2 cups cake flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1 -1 1/4 cup seedless raspberry jam (or your favorite flavor)

Steps:

  • Melt the unsweetened chocolate in a saucepan over low heat.
  • Remove pan from heat; cool.
  • Cream together the butter and sugar until light.
  • Add the egg and melted chocolate; beat until fluffy.
  • Stir in the cake flour, vanilla, and salt until well blended.
  • Cover bowl with plastic wrap; refrigerate until firm, about 1 hour.
  • Preheat oven to 350*F.
  • Line 3 or 4 cookie sheets with parchment paper.
  • Divide dough into 4 equal parts; divide each part into 2 pieces.
  • Roll each piece into a rope 12"long on a lightly floured surface.
  • The ropes should be around the thickness of a finger.
  • Place 2" apart on the cookie sheets.
  • With the side of a finger, make an indentation along the length of each rope.
  • Bake for 8 minutes, or until firm.
  • Meanwhile, melt each type of chocolate chips in separate saucepans over very low heat, stirring until smooth.
  • Stir the jam to loosen it up a bit; spoon into a pastry bag (or a sealed Zip-lock bag with the corner snipped off).
  • Remove cookies from oven; pipe the jam down the center of each strip.
  • Return to oven for 2 minutes, then remove to wire racks.
  • While cookies are still warm, drizzle the melted chocolates over the tops, then cut the strips diagonally into 1" pieces.
  • Refrigerate until the chocolate is set.

Nutrition Facts : Calories 41.5, Fat 1.7, SaturatedFat 1, Cholesterol 4.9, Sodium 15.8, Carbohydrate 6.4, Fiber 0.2, Sugar 3.3, Protein 0.5

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DANISH BRAID: CHOCOLATE & RASPBERRIES - WHAT’S FOR LUNCH, HONEY
Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes. Without a standing mixer: Combine yeast and milk in a bowl with a hand mixer on low …
From whatsforlunchhoney.net


WHITE CHOCOLATE RASPBERRY COOKIES - OH SO DELICIOSO
2021-12-11 Bake at 375 degrees Fahrenheit for 7-9 minutes. Let sit on baking sheet for on minute and then transfer to a cooling rack. 9. In a small saucepan, heat jam over medium heat …
From ohsodelicioso.com


DOUBLE CHOCOLATE MOUSSE WITH RASPBERRY SAUCE - DANI'S COOKINGS
2017-03-31 In a large mixing bowl whip ⅔ cup (about 150 ml) heavy cream until very thick. In a medium heatproof bowl combine while chocolate, broken into pieces and ⅓ cup (50 ml) …
From daniscookings.com


BROWNIES WITH RASPBERRY SAUCE - ZONA COOKS
2022-06-12 Preheat the oven to 350 degrees F (180 C). In the bowl of a stand mixer or other medium bowl, combine the cocoa, baking soda, 2 tablespoons melted butter, and 1/8 cup very …
From zonacooks.com


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