Raspberry Cocoa Mix Recipes

RASPBERRY HOT COCOA

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.

COCOA RASPBERRY HEAVEN

Steps:

• Pour raspberry liqueur and white creme de cacao in a cappuccino mug. Add hot chocolate and stir. Top with a dollop of whipped cream. Drizzle teaspoon of Chambord on top of the whipped cream. Top with a fresh raspberry.

RASPBERRY COCOA MIX IN A JAR

Steps:

• Sift together the powdered sugar, cocoa powder, non dairy creamer, salt and Kool-aid drink mix.into a large bowl. Stir in the milk powder. Pour into pint jars. Clost tightly.
• Yields about 9 cups prepared cocoa.
• Attach the following instructions on a gift tag.
• RASPBERRY COCOA.
• Put 3 tablespoons mix into a cup and add hot water.Stir.

WHITE COCOA WITH RASPBERRY SWIRL

Steps:

• For the cocoa: In a medium pot, heat the milk until just simmering. Add the white chocolate chips, vanilla and salt and cook over medium-high heat, whisking, until the chocolate is melted and the mixture is smooth. Bring to a gentle boil, then keep warm.
• For the raspberry sauce: Combine the raspberry jam and 2 teaspoons water in a small microwave-safe bowl. Microwave for 20 seconds, then whisk out any lumps.
• For the garnish: To build the cocoa, dip the rim of each glass first in the raspberry sauce, then in the freeze-dried raspberries. Pour the remaining raspberry sauce into a squeeze bottle. Pipe a swirl of sauce around the inside of each glass. Portion out the cocoa. Top with whipped cream, a rolled wafer cookie and more raspberry sauce. Serve immediately.

RASPBERRY COCOA TRIFLE

Steps:

• In bowl, beat cream cheese, sugar, lemon juice and vanilla. In another bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Drain raspberries, reserving juice; set berries aside. , Line the bottom of a 3-qt. glass bowl with a fourth of the cake slices. Drizzle with one tablespoon raspberry juice. Spread with a fourth of the cream cheese mixture. Sift a fourth of the cocoa over the top. Sprinkle with a third of the berries. Repeat layers twice. Top with remaining cake, cream cheese and cocoa. Cover and refrigerate for 4 hours or overnight.

RASPBERRY-CHOCOLATE CRINKLES

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.

RASPBERRY HOT CHOCOLATE

Steps:

• Combine everything except the syrup 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 raspberry syrup, top with a piece of ginger, if using, and serve immediately.