Frozen Chocolate Bomb With Raspberry Sauce Recipes

CHOCOLATE DESSERT WITH RASPBERRY SAUCE

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.

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.

RASPBERRY CHOCOLATE SAUCE

Steps:

• Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

FLOURLESS DARK CHOCOLATE CAKE WITH FRESH RASPBERRY SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 10-inch cake pan.
• Melt chocolate chips and butter over a double boiler. Let cool slightly and fold in eggs. Pour batter into the prepared pan. Place pan in a deep roasting pan and pour in enough boiling water to come 1 inch up the sides of the cake pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool 10 minutes and cover with a paper towel.
• Turn cake out of pan upside-down onto a cake plate.
• Combine raspberries, water, and sugar in a saucepan and bring to a boil. Reduce heat to a simmer and cook until sauce has thickened and reduced, 5 to 7 minutes. Strain sauce and let cool 10 minutes before serving with the cake.

FROZEN RASPBERRY ZABAGLIONE ON MERINGUES WITH CHOCOLATE SAUCE

Steps:

• For Zabaglione:
• Puree raspberries and juices in blender. Strain puree into bowl, pressing hard on fruit to release all pulp and juices. Mix 2 tablespoons corn syrup into puree. Cover and refrigerate while preparing zabaglione.
• Combine 8 egg yolks, sugar, Grand Marnier and orange juice concentrate in large bowl. Using electric mixer, beat yolk mixture 1 minute. Set bowl over large saucepan of simmering water and beat yolk mixture at high speed until very thick and thermometer registers 160°F, about 12 minutes.
• Place bowl over larger bowl filled with ice and water and cool zabaglione, whisking occasionally, about 15 minutes. Fold in 3/4 cup raspberry puree. Transfer to covered container and freeze. (Can be prepared 2 days ahead.)
• For Sauce:
• Stir chopped chocolate, corn syrup, 1 tablespoon water and 1/2 cup plus 3 tablespoons raspberry puree in heavy medium saucepan over low heat until chocolate melts and sauce is smooth. Cover and refrigerate. (Can be made 2 days ahead.)
• For Meringues:
• Preheat oven to 200°F. Line large baking sheet with foil; grease foil lightly. Using electric mixer, beat 3 egg whites and 1/4 teaspoon cream of tartar in large bowl until soft peaks form. Gradually add sugar, beating until meringue is stiff and shiny. Fold in half of toasted almonds.
• Drop meringue in 8 mounds onto prepared sheet. using back of spoon, make indentation in each mound. Sprinkle meringues with remaining toasted almonds. Bake 1 hour. Turn off oven, leave oven door closed and let meringues dry in oven overnight.
• Place meringues on platter and fill each with large scoop of zabaglione. Wrap meringues tightly and freeze at least 8 hours and up to 1 day.
• Rewarm chocolate sauce over low heat. Place each filled meringue on plate. Spoon warm chocolate sauce over and serve immediately.

THE ULTIMATE RASPBERRY-CHOCOLATE SAUCE

Steps:

• Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill. Set aside.
• In a medium-sized heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries, and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Let the mixture continue to boil slowly for eight minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed. It will last for at least a month. The sauce may be reheated slowly.

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE

Steps:

• Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
• In a small bowl mix 1/2 cup cream with egg yolks until blended.
• In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
• Add egg mixture; cook three minutes longer, stirring constantly.
• Remove from heat and cool to room temperature.
• In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
• With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
• Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
• For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
• Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.

FROZEN CHOCOLATE RASPBERRY BOMBS

Steps:

• Fill the berries:.
• Lay the raspberries out on paper towels and sort through them, discarding any soft or damaged berries.
• Whip the cream until soft peaks form, then add the vanilla and confectioners' sugar. Whip until firm. Using the tip of a paring knife, fill each raspberry with vanilla cream.Then set them out on a tray and freeze for 15-20 minutes, until firm.
• Coat the bombs:.
• Line a flat tray with waxed paper; set aside. Melt the dark chocolate chips in a double boiler(or in microwave). Using toothpicks to hold the berries, dip them in in the dark chocolate so they are completely coated. Work quickly so the cream doesn't melt. Allow the excess chocolate to drip off, and then set the berries on the prepared tray. Repeat dipping the berries until a thick coating of chocolate has formed. Remove the toothpicks, and while the chocolate is still soft, sprinkle the berries lightly with the cacao nibs(if you don't have, use grated dark or bittersweet chocolate) and fleur de sel so they stick to the berries. Freeze the raspberries until firm and serve cold.