Hot Chocolate Raspberry Russian Recipes
RUSSIAN HOT CHOCOLATE
I went to St. Petersburg in November of 2002 with my husband and stumbled upon a little coffee place with a slow-turning dasher massaging a smooth, dark, tar-looking substance. The counter girl channeled the velvety, hot chocolate soup into demitasse cups and handed us a tiny spoon. We weren't sure what to do next and then we saw others skimming off a taste of the mixture, a spoonful at a time. Now, without all the hard-to-get visas, borscht, and cold weather, you can enjoy it too.
Provided by Food Network
Categories dessert
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Make the Orange Creme Fraiche: Combine all the ingredients in a chilled bowl and whisk until soft peaks form. Chill until ready to serve.
- Make the Pudding: In a bowl whisk together the sugar and cornstarch to blend. Whisk in the cream, milk, and vanilla bean. Pour mixture into a stainless steel saucepan and bring it to a boil, whisking, until thickened, about 4 minutes.
- Remove the pan from the heat and whisk in the chocolate and butter until melted. Fish out the vanilla bean and rinse it. Wrap the vanilla bean in plastic wrap and refrigerate for another use.
- Pour the hot chocolate into warmed demitasse cups and serve immediately with dollops of the orange creme fraiche served on the side on demitasse spoons.
RASPBERRY HOT CHOCOLATE
Steps:
- Combine everything except the liqueur and ginger in a small saucepan and place over medium-low heat. Whisk occasionally until chocolate is melted, about 2 minutes.
- Continue to cook, whisking frequently until smooth and slightly thickened, about 5 minutes. Remove from heat, stir in liqueur, top with a piece of ginger, if using, and serve immediately.
RASPBERRY HOT COCOA
Garnished with whipped cream, chocolate curls and raspberry-flavored marshmallows, this cool-weather favorite goes from everyday to extra-special. -Andrew McDowell, Lake Villa, Illinois
Provided by Taste of Home
Time 10m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil)., Place the raspberries, chocolate and sugar in a blender; cover. While processing, gradually add hot milk in a steady stream. Strain; discard seeds. Serve in mugs; top with whipped cream, marshmallows and chocolate if desired.
Nutrition Facts : Calories 325 calories, Fat 17g fat (10g saturated fat), Cholesterol 14mg cholesterol, Sodium 92mg sodium, Carbohydrate 38g carbohydrate (34g sugars, Fiber 4g fiber), Protein 10g protein.
HOT CHOCOLATE-RASPBERRY RUSSIAN
There's nothing like a cup of hot cocoa to warm you on a cold night... Oh, wait, there is: Hot cocoa with vodka! I decided to add raspberry flavored vodka (I used Absolut- it's the only brand I can find in Lisbon with vanilla and raspberry flavors) to my hot chocolate since I've always been a fan of the chocolate-raspberry combo. I suppose one could add vodka and a raspberry liquer, or experiment with other desired flavors.
Provided by ana c.
Categories Beverages
Time 3m
Yield 1 mug, 1 serving(s)
Number Of Ingredients 3
Steps:
- Add vodka to hot chocolate/cocoa (if you want more of a kick you could try adding plain vodka, so the raspberry flavor won't overpower the chocolate).
- If desired, garnish with whipped cream. Note: I I have tried combining the hot chocolate with vanilla vodka and Kahlúa and obtained equally delicious results!
Nutrition Facts : Calories 519.9, Fat 11.7, SaturatedFat 7.2, Cholesterol 40.3, Sodium 222.2, Carbohydrate 53.5, Fiber 5, Sugar 48.7, Protein 17.7
RASPBERRY RUSSIAN
I wanted a White Russian and only had raspberry flavored vodka on hand so I did it anyway and it came out yummy!!
Provided by ddav0962
Categories Beverages
Time 2m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 3
Steps:
- Fill glass with ice. Pour in Vodka, Kahlua and milk. Shake or stir and enjoy!
Nutrition Facts : Calories 187, Fat 0.1, Sodium 2.7, Carbohydrate 9.2, Sugar 9.2
THE ULTIMATE RASPBERRY-CHOCOLATE SAUCE
Provided by Joanna Pruess
Categories sauces and gravies, dessert
Time 30m
Yield Two and a half cups
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 8 grams, Carbohydrate 94 grams, Fat 25 grams, Fiber 9 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 33 milligrams, Sugar 82 grams, TransFat 0 grams
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