Raspberry Chocolate Shakes Recipes

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CHOCOLATE RASPBERRY SHAKE



Chocolate Raspberry Shake image

Bottoms up! Enjoy a guilt-free indulgence that's virtually fat-free and an excellent source of calcium, vitamin C and fiber.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 3

Number Of Ingredients 4

1 1/2 cups raspberries
1 1/4 cups fat-free (skim) milk
1 1/3 cups Yoplait® Original yogurt red raspberry (from three 6-oz containers)
1/2 cup fat-free chocolate-flavor syrup

Steps:

  • Place all ingredients in blender. Cover and blend on high speed about 30 seconds or until smooth. Serve immediately.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

CHOCOLATE RASPBERRY SQUARES



Chocolate Raspberry Squares image

This elegant bar cookie is loaded with wonderful flavors and very easy to assemble. A nice extra touch is to sprinkle the bars with confectioner's sugar. -Marilyn Swisher, Berrien Ctr, Michigan

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 16 servings.

Number Of Ingredients 9

1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking or old-fashioned oats
1/2 cup sugar
1/2 cup packed brown sugar
1/4 teaspoon salt
1 cup cold butter, cubed
3/4 cup seedless raspberry jam
1 package (11-1/2 ounces) semisweet chocolate chunks
1/4 cup chopped walnuts

Steps:

  • In a large bowl, combine the flour, oats, sugars and salt. Cut in butter until mixture resembles coarse crumbs. Set aside 1 cup for topping; press remaining crumb mixture into a greased 9-in. square baking pan. Spread with jam; sprinkle with chocolate chunks., Combine walnuts and reserved crumb mixture; sprinkle over the top. Bake at 375° for 30-35 minutes or until lightly browned and bubbly. Cool on a wire rack. Cut into squares.

Nutrition Facts : Calories 368 calories, Fat 19g fat (11g saturated fat), Cholesterol 30mg cholesterol, Sodium 148mg sodium, Carbohydrate 50g carbohydrate (33g sugars, Fiber 2g fiber), Protein 4g protein.

CHOCOLATE-RASPBERRY SMOOTHIES



Chocolate-Raspberry Smoothies image

You're 3 ingredients and 5 minutes away from a delicious soymilk smoothie.

Provided by By Betty Crocker Kitchens

Categories     Beverage

Time 5m

Yield 2

Number Of Ingredients 3

2 cups light chocolate soymilk
1 cup Cascadian Farm® frozen organic raspberries
1/2 teaspoon vanilla

Steps:

  • Place all ingredients in blender or food processor. Cover; blend on low speed about 30 seconds or until smooth.
  • Pour into 2 glasses. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 4 g, Protein 8 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 14 g, TransFat 0 g

RASPBERRY-CHOCOLATE CRINKLES



Raspberry-Chocolate Crinkles image

With the addition of freeze-dried raspberries (found at natural-food markets and well-stocked grocery stores), this take on the classic chocolate crinkle cookie is absolutely addictive. I used the Chocolate Crinkles II recipe from Allrecipes as the base, then gave it a color and flavor boost with the berries.

Provided by eatthelove

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 5h40m

Yield 13

Number Of Ingredients 10

1 ½ cups freeze-dried raspberries, divided
2 cups white sugar
1 cup unsweetened cocoa powder (not Dutch-process)
½ cup vegetable oil
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon kosher salt
4 eggs
2 cups flour
½ cup confectioners' sugar

Steps:

  • Pulse 1 1/2 cups raspberries in a blender or food processor until reduced to a powder.
  • Put white sugar, cocoa powder, oil, baking powder, vanilla, salt, and 1/4 cup powdered raspberries in a large bowl. Beat together with a mixer until well blended. Mix in eggs 1 at a time, waiting until each addition is incorporated before adding the next. Add flour; mix on low speed until incorporated. Cover with plastic wrap. Chill 4 to 8 hours or overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat or parchment paper.
  • Put confectioners' sugar in a small bowl; put remaining powdered raspberries in another small bowl.
  • Roll walnut-size pieces of dough into a ball, then roll each ball partly in powdered raspberries and partly in powdered sugar. Arrange on prepared sheet and bake until barely set and crackled on top, 10 to 12 minutes. Cool on sheet 10 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 54.2 g, Cholesterol 57.2 mg, Fat 11.1 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 2.1 g, Sodium 172.3 mg, Sugar 35.8 g

CHOCOLATE RASPBERRY SHAKE



Chocolate Raspberry Shake image

Categories     Non-Alcoholic     Berry     Chocolate     Dessert     Kid-Friendly     Frozen Dessert     Raspberry     Gourmet     Drink     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 3 1/2 cups.

Number Of Ingredients 3

1 1/3 cups raspberries (about 6 ounces)
1 pint chocolate frozen yogurt
1 1/2 cups milk

Steps:

  • In a blender, blend the raspberries, the frozen yogurt, and the milk until the mixture is smooth. Pour the mixture into chilled glasses.

CHOCOLATE RASPBERRY MARQUESS



Chocolate Raspberry Marquess image

This is a velvety chocolate mousse and raspberries atop a layer of chocolate cake. Make in individual round molds and wrap each in dark chocolate embellished with white chocolate squiggles. Serve with Raspberry Sauce.

Provided by Food Network

Categories     dessert

Time 1h44m

Yield about 1 1/2 cups

Number Of Ingredients 23

1 Chocolate Butter Sheet Cake, recipe follows
Raspberry Simple Syrup, recipe follows
1 pint fresh raspberries plus 1 pint fresh raspberries for optional garnish
10 ounces very bittersweet (70 percent cocoa liqueur) chocolate, chopped in 1/8-inch pieces
7 ounces (14 tablespoons) plus 2 ounces (4 tablespoons) unsalted butter, cut into pieces
1/2 cup heavy cream
6 eggs
3/4 cup sugar
1/4 cup fine quality raspberry flavored liqueur, such as Chambord
5 ounces unsalted butter, softened
7 eggs separated
4 ounces bittersweet chocolate, melted
1/8 teaspoon cream of tartar
1 cup less 2 tablespoons (7 ounces) sugar
1 cup and 2 tablespoons (4 ounces) sifted cake flour
1/4 cup sugar
1/3 cup water
2 tablespoons raspberry sauce
1 teaspoon fine quality raspberry-flavored liqueur, optional
2 cups raspberries (fresh or frozen)
1/4 cup sugar
2 teaspoons fresh-squeezed lemon juice
1 tablespoon raspberry-flavored liqueur

Steps:

  • Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
  • Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.
  • Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
  • Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
  • Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
  • Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.
  • To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top.
  • Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.
  • Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
  • Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.
  • Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.
  • Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.
  • In a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate. .

THE ULTIMATE RASPBERRY-CHOCOLATE SAUCE



The Ultimate Raspberry-Chocolate Sauce image

Provided by Joanna Pruess

Categories     sauces and gravies, dessert

Time 30m

Yield Two and a half cups

Number Of Ingredients 6

1 12-ounce package frozen raspberries, defrosted
3/4 cup Dutch process cocoa
3/4 cup heavy cream
4 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
1/3 cup light corn syrup

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

CHOCOLATE RASPBERRY CHAMBORD SHAKE



Chocolate Raspberry Chambord Shake image

I created this shake to have intense raspberry flavor with notes of creamy chocolate! I hope you like it!!

Provided by ChefLee

Categories     Frozen Desserts

Time 5m

Yield 2 large shakes, 2 serving(s)

Number Of Ingredients 6

1 (6 ounce) crate fresh raspberries
2 bananas
2 cups vanilla frozen yogurt (I like Blue Bunny brand)
1 cup 2% low-fat milk
4 teaspoons Chambord raspberry liquor
4 teaspoons cocoa powder (I used Hershey's)

Steps:

  • Blend it all together and enjoy!

Nutrition Facts : Calories 453.1, Fat 11.9, SaturatedFat 6.9, Cholesterol 12.6, Sodium 178.1, Carbohydrate 79.6, Fiber 9.8, Sugar 59, Protein 12.8

CHOCOLATE-RASPBERRY CAKE



Chocolate-Raspberry Cake image

Moist, rich, chocolate cake with raspberry filling and a white chocolate frosting.

Provided by vlynn

Categories     Chocolate Cake

Time 2h35m

Yield 16

Number Of Ingredients 16

baking spray
1 teaspoon cocoa powder, or as needed
1 teaspoon all-purpose flour, or as needed
1 (15.25 ounce) package chocolate cake mix
1 cup water
1 (6 ounce) container vanilla yogurt
1 (3.9 ounce) package instant chocolate pudding mix
⅓ cup vanilla-flavored vodka
⅓ cup vegetable oil
3 large eggs
½ (12 ounce) package miniature chocolate chips, or more to taste
12 ounces fresh raspberries, or more to taste
⅓ cup white sugar
1 (16 ounce) container prepared vanilla frosting
1 (8 ounce) container frozen nondairy whipped topping, thawed
3 (1 ounce) squares white chocolate, melted and cooled

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
  • Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
  • Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
  • Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
  • Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
  • Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
  • Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 65.4 g, Cholesterol 36.5 mg, Fat 22.9 g, Fiber 3.1 g, Protein 4.4 g, SaturatedFat 8.7 g, Sodium 406.5 mg, Sugar 50.6 g

RASPBERRY CHOCOLATE SMOOTHIE



Raspberry Chocolate Smoothie image

The original of this slightly tweaked recipe, was found in the Favorite Brand Name Recipes, May 2010 cookbooklet, Smoothies and Summer Drinks.

Provided by Sydney Mike

Categories     Smoothies

Time 2m

Yield 2 serving(s)

Number Of Ingredients 5

2 cups frozen raspberries (or fresh)
3/4 cup low-fat milk (2% fat)
6 ounces non-fat vanilla yogurt
3 tablespoons chocolate syrup
3 ice cubes (only if using fresh berries)

Steps:

  • Combine the berries, milk, yogurt & syrup in a blender & process until smooth, then (if using fresh berries) add the ice cubes & again process until smooth.
  • Pour into 2 glasses & enjoy!

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