CHOCOLATE VOLCANOES WITH RASPBERRY COULIS
I love this recipe because its delicious, easy & can be made ahead & stored in the freezer for up to 2 weeks - sure simplifies entertaining! Timing doesn't include minimum overnight freezing. Its from the Best of Bridge series of cookbooks - over 3 million copies have been sold!
Provided by CountryLady
Categories Dessert
Time 38m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Volcano: Dissolve coffee granules in boiling water& set aside to cool.
- Grease 6, 4-oz (125 ml) ramekins.
- Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
- Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
- Using an electric mixer, beat in eggs 1 at a time on medium speed, add dissolved coffee& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes.
- Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
- Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
- Add liqueur and store in refrigerator.
- Assembly: Preheat oven to 375 degrees F.
- Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes no longer!
- Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
- To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.
CHOCOLATE PASTA WITH RASPBERRY COULIS
Make and share this Chocolate Pasta With Raspberry Coulis recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h35m
Yield 2 lb, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sift together flour, cocoa powder, 6 oz (about 1 1/2 cups) powdered sugar and kosher salt. Pour into work bowl of a food processor.
- In a separate bowl, lightly beat eggs until combined, then beat in water and 1 tbsp oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together.
- Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour. Roll by hand or through a pasta machine; fettucine or linguini-size noodles are best.
- Bring 4 qts of salted water to a boil. Add pasta and cook 3-4 minutes or until tender. Drain thoroughly, then toss in a bowl with remaining 1 tbsp vegetable oil. Sift remaining 3 oz (3/4 c) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed. Cover with plastic wrap and chill thoroughly.
- Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved. Pass through a fine-mesh sieve or chinois to remove seeds.
- To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.
Nutrition Facts : Calories 425.1, Fat 8.5, SaturatedFat 2.5, Cholesterol 93.6, Sodium 165.9, Carbohydrate 80.9, Fiber 6.4, Sugar 35.5, Protein 10.1
CHOCOLATE STRAWBERRY VOLCANO
Make and share this Chocolate Strawberry Volcano recipe from Food.com.
Provided by Cookin In Texas
Categories Dessert
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to directions on brownie package.
- Grease and flour a round cake pan and a 8 x 8-inch square pan.
- Prepare brownies as directed on package.
- Spoon 1/2 of the batter evenly in the round cake pan and the other
- half evenly in the square pan.
- Bake for 17-20 minutes or until a knife inserted into the center of
- the brownie comes out clean.
- Cool completely.
- Combine sugar, strawberries and water in a medium saucepan.
- Bring to a boil, stirring occasionally. Reduce heat and gently boil
- for about 10 minutes, stirring occasionally.
- Combine cornstarch and water in a small bowl. Add to saucepan,
- whisking until thickened.
- Chill thoroughly.
- Cut the brownies in the square pan into 1/2-inch cubes.
- Spoon mixture over brownie in the round pan. Sprinkle brownie
- cubes and walnuts on top.
- Drizzle with warmed hot fudge sauce over top of dessert.
- Cut into wedges to serve.
HOT CHOCOLATE "VOLCANO"
Make and share this Hot Chocolate "Volcano" recipe from Food.com.
Provided by Food.com
Categories < 15 Mins
Time 10m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate.
- Add the whipping cream to the bottom of your serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug. Keep watching the reaction of your Volcano Eruption.
- Add chocolate shavings and pistachios on the top of your volcano.
Nutrition Facts : Calories 432.3, Fat 36.8, SaturatedFat 22.7, Cholesterol 132.4, Sodium 254.6, Carbohydrate 21.3, Fiber 1, Sugar 14, Protein 7.1
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