Chocolate Raspberry Fizz Recipes

Steps:

• In a mixing glass or tumbler, combine grapefruit juice and syrup. Place ice in a highball glass; add juice mixture. Top with club soda.

Steps:

• Place 12 (2 3/4-inch round, 1 1/2-inch tall) steel individual cake rings on a parchment lined sheet pan. (Alternatively, you can use 1 large 9-inch round, 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 F 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, smooth 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 by16-inch sheet pan with melted butter, and dust lightly with flour, or spray 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.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Mash the butter and sugar together in a bowl with a wooden spoon until the mixture is creamy and well blended, and beat in eggs, one at a time. Stir in the raspberry extract, almond extract, and milk. In a separate bowl, stir the flour and baking powder together until thoroughly combined, and gradually beat into the butter-egg mixture. Stir in the chocolate chips, and drop by spoonfuls onto the prepared baking sheets.
• Bake in the preheated oven until very lightly browned at the edges, 8 to 10 minutes.

Steps:

• Put four raspberries in a mortar and crush with a pestle.
• Scoop the crushed raspberries into a champagne flute, add the raspberry liqueur, then top with chilled champagne.

Steps:

• In a small bowl, combine flour and confectioners' sugar; cut in butter until crumbly. Press into an ungreased 9-in. square baking pan. Bake at 375° for 15-18 minutes or until browned. Spread jam over warm crust. , In a small bowl, beat cream cheese and milk until smooth. Add white chips; beat until smooth. Spread carefully over jam layer. Cool completely. Refrigerate for 1 hour or until set. , For glaze, melt chocolate chips and shortening in a microwave; stir until smooth. Spread over filling. Refrigerate for 10 minutes. Cut into bars; chill 1 hour longer or until set. Store in refrigerator.