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.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
RASPBERRY COCOA MIX IN A JAR
Make and share this Raspberry Cocoa Mix in a Jar recipe from Food.com.
Provided by grandma2969
Categories Beverages
Time 12m
Yield 9 cups
Number Of Ingredients 6
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.
CHOCOLATE RASPBERRY CAKE
Whenever I make this chocolate raspberry cake, I get rave reviews. It's impressive, and the raspberry filling is wonderful. -Marlene Sanders, Paradise, Texas
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 16 servings.
Number Of Ingredients 27
Steps:
- Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.
Nutrition Facts : Calories 738 calories, Fat 28g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 573mg sodium, Carbohydrate 118g carbohydrate (91g sugars, Fiber 2g fiber), Protein 7g protein.
RIGHTEOUS RASPBERRY BROWNIES
The best brownies are soft in the center and have a crust on the top, oh and they also have chocolate chunks and fresh raspberries in them too! This recipe couldn't be simpler-just measure everything into 1 bowl, mix, add raspberries and bake! No doubt these will be one of the best desserts you have EVER made! I use fresh raspberries out of my garden. I am sure you could use frozen, but perhaps you would need to drain off some of the liquid as to not screw with the proportions of the recipe. TRY not to eat the whole pan at once!
Provided by Arleigh
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
- Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4 cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into the batter; spoon into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.
Nutrition Facts : Calories 206.4 calories, Carbohydrate 27.5 g, Cholesterol 31 mg, Fat 11 g, Fiber 1.9 g, Protein 2.6 g, SaturatedFat 3.1 g, Sodium 167 mg, Sugar 21.4 g
BEST EVER CHOCOLATE RASPBERRY BROWNIES
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds
Provided by Sarah Cook
Categories Afternoon tea, Dessert
Time 50m
Yield Cuts into 15 squares
Number Of Ingredients 8
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.
Nutrition Facts : Calories 389 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 38 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
RASPBERRY COCOA MIX
Love chocolate with raspberry.
Provided by Penny Hall
Categories Hot Drinks
Time 5m
Number Of Ingredients 2
Steps:
- 1. Blend well. Use 2 heaping Tbsp. to 1-cup hot water.
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RASPBERRY HOT CHOCOLATE (RICH & CREAMY)
From mariaushakova.com
4.9/5 (19)Total Time 15 minsCuisine InternationalCalories 165 per serving
- Pour the non-dairy milk into a small saucepan. Bring to a simmer and cook for 10 minutes. Do not cover as some liquid should evaporate to make the non-dairy milk creamier. (You can skip this step if you like your hot chocolate less creamy, in this case, use 1 1/4 cup of milk and just bring it to a simmer. )
- In the meantime, place the cocoa powder into a small bowl. Add about 1 1/2 tablespoon of milk and mix to create a smooth paste. Set aside.
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Reviews 1Category DessertServings 8Estimated Reading Time 2 mins
- In a large bowl, whisk together the master mix with freeze-dried raspberries. Stir in 1/4 cup water.
- Working with 2 tablespoons of dough at a time, roll into a ball and coat in the chocolate cocoa mix. Place on the prepared baking sheet 2-inches apart.
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