Chocolate Raspberry Delight Recipes

CHOCOLATE RASPBERRY DELIGHT

Steps:

• Cut a heart shape from the brownie using a 2 inch cookie cutter. While eating the scraps, spoon whipped topping on a plate and top with yogurt. Delicately drop the brownie on the yogurt and sprinkle with white chocolate curls.

RASPBERRY DELIGHTS

Steps:

• To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
• To make the tuile. Preheat oven to 350 degrees F.
• In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
• Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.

COOL AND CREAMY RASPBERRY DELIGHT

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.

WHITE CHOCOLATE-RASPBERRY DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form; spoon into medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add raspberries; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 2-1/2 cups milk in bowl with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

CHOCOLATE RASPBERRY DELIGHT

Steps:

• Serve on ice. Can also be blended.

FROZEN RASPBERRY DELIGHT

Steps:

• In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
• Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
• Let stand at room temperature 10 to 15 minutes before serving.

CHOCOLATE-RASPBERRY DELIGHT PIE

Steps:

• To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the cream starts to bubble and thicken, add the butter, 1 tablespoon at a time. When all the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. When the chocolate has smoothly melted and the cream thickens, remove the saucepan from the heat and allow the filling to cool for 15 minutes. Stir in the brownie chunks and chocolate chips.
• To assemble the pie, spread the raspberry jam evenly across the bottom of the pie shell. Pour the cream filling over the raspberry jam, covering it thoroughly. Cover the pie tightly with plastic wrap and refrigerate for at least 3 hours.
• When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Evenly distribute the chocolate whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Distribute the fresh raspberries across the whipped cream for decoration.
• Chocolate-Raspberry Delight Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

CHOCOLATE RASPBERRY BROWNIE MOUSSE DELIGHT

Steps:

• FOR BROWNIE:.
• PREHEAT oven to 350º F & grease 9-inch-square baking pan.
• MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
• Morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
• Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
• Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
• BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
• FOR RASPBERRY MOUSSE:.
• CHOP remaining morsels into roughly 1/4-inch pieces.
• Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
• BEAT cream in small mixer bowl until stiff peaks form.
• Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
• Refrigerate for 1 hour & cut into bars to serve.

WHIPPED RASPBERRY DELIGHT

Steps:

• Place cold brew concentrate, milk, red raspberry syrup, chocolate syrup, and frozen whipped topping in a blender. Cover and blend until smooth, about 10 seconds.
• Pour into a glass and enjoy!