CHOCOLATE PASTA WITH RASPBERRY COULIS
Make and share this Chocolate Pasta With Raspberry Coulis recipe from Food.com.
Provided by DrGaellon
Categories Dessert
Time 1h35m
Yield 2 lb, 8 serving(s)
Number Of Ingredients 12
Steps:
- Sift together flour, cocoa powder, 6 oz (about 1 1/2 cups) powdered sugar and kosher salt. Pour into work bowl of a food processor.
- In a separate bowl, lightly beat eggs until combined, then beat in water and 1 tbsp oil. Turn on food processor and slowly pour in liquid mixture until a stiff dough forms. Add a little more water if needed to bring the dough together.
- Knead by hand a few times until smooth. Wrap in plastic wrap and let rest at room temperature to allow the flour to fully hydrate, about 1 hour. Roll by hand or through a pasta machine; fettucine or linguini-size noodles are best.
- Bring 4 qts of salted water to a boil. Add pasta and cook 3-4 minutes or until tender. Drain thoroughly, then toss in a bowl with remaining 1 tbsp vegetable oil. Sift remaining 3 oz (3/4 c) powdered sugar over the pasta and toss to coat. Taste and add more sugar if needed. Cover with plastic wrap and chill thoroughly.
- Meanwhile, combine raspberries and salt in a blender and puree until smooth. Add powdered sugar until desired sweetness is achieved. Pass through a fine-mesh sieve or chinois to remove seeds.
- To serve, pour coulis onto a plate. Pile 4 oz pasta in the center. Garnish with fresh raspberries and grated white chocolate.
Nutrition Facts : Calories 425.1, Fat 8.5, SaturatedFat 2.5, Cholesterol 93.6, Sodium 165.9, Carbohydrate 80.9, Fiber 6.4, Sugar 35.5, Protein 10.1
RICH, DARK CHOCOLATE PATE WITH RASPBERRY SPLASH
I absolutely love chocolate and this pate is for the "true chocoholics". It is rich, smooth and worth every sinful bite!!!! A little goes a long way, so I usually serve this with fresh raspberries and kiwi. I got this recipe from our local paper.
Provided by Abby Girl
Categories < 30 Mins
Time 30m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Line a 9 by 5 loaf pan with parchment paper.
- Place chopped chocolate into the top of a double boiler; add cream and butter. Melt over medium heat, stirring until completely smooth. Remove from heat and let cool for 1 minute, continuing to stir.
- Whisk in egg yolks. Sift icing sugar into chocolate mixture, whisking constantly. Whisk in liqueur. Pour into prepared pan.
- Chill for at least 8 hours to set, or overnight.
- Unmould cake, removing paper. Dust top with cocoa powder. Drizzle a large spoonful of the raspberry splash on each plate. Using a hot, wet knife, slice cake and place on plate.
- Raspberry Splash: In a food processor, puree raspberries, berry sugar and lemon juice. Pass sauce through sieve to remove seeds.
- Note: I have taken this recipe and cut it in half quite successfully ~ or ~ I have placed the cake in 2 smaller loaf pans and frozen one. Freeze for 1 month.
CHOCOLATE PATE^ WITH RASPBERRY COULIS
I found these in a comany's coming book a while agp and tried it at home melts in your mouth Have been making this every year now for our Ladies Christmas Festival's ever since do not use margerine
Provided by bunz aka Pat
Categories Dessert
Time 8h5m
Yield 1 loaf pan, 16 serving(s)
Number Of Ingredients 10
Steps:
- Line 9x5x3 inches dampened loaf pan with plastic wrap. Melt butter in a large saucepan over hot water,or on low. Add chocolate chips and coffee granules,stirring constantly,until smooth. Do Not overheat. Pour into large bowl. Add sugar.beat well. Beat in eggs, 1 at a time.beat until sugar is dissolved.mix in vanilla.Beat whipping cream in a small bowl until stiff. fold it into chocolate mixture. Turn into pan and cover loosely .Chill for at least 8 hours or overnight.
- Now make your raspberry coulis. and pour a little over each thin slice.
- Strain raspberries through a sieve. Reserve and measure syrup. Add sugar and corn starch., stir ,heat stirring constantly ,until mixture boils and thickens. Cool , Makes 1 1/4 cups.
Nutrition Facts : Calories 373.2, Fat 33.4, SaturatedFat 20.6, Cholesterol 87.5, Sodium 105.3, Carbohydrate 23.5, Fiber 5.3, Sugar 13.9, Protein 4.8
CHOCOLATE RASPBERRY PIE
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)
Flaky puff pastry is filled with chocolate-hazelnut spread and all-fruit raspberry spread in this delectable treat. I concocted this on a whim one afternoon, and after one bite, I knew it was one for the books! Simple, elegant, and delicious.
Provided by allison125
Categories Bread Yeast Bread Recipes
Time 38m
Yield 18
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Unfold the puff pastry sheets on a lightly floured surface. Cut each one into thirds along the fold lines. Roll each strip of dough out to about 16 inches long, and cut strips into thirds.
- Spread some of the hazelnut spread onto one half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry, and place them on baking sheets, spacing 2 inches apart.
- Bake for 18 minutes in the preheated oven, or until golden brown. Cool on racks. Dust with confectioners' sugar when cooled if desired.
Nutrition Facts : Calories 189.4 calories, Carbohydrate 18.1 g, Cholesterol 10.3 mg, Fat 12 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 76.1 mg, Sugar 5.7 g
CHOCOLATE PATE WITH RASPBERRY SAUCE
Number Of Ingredients 6
Steps:
- Line the long sides and bottom of a 21.5 x 11.5 cm loaf pan with a sheet of parchment paper extending 7.5 cm over each side. Brush the paper and insides of pan with oil and set aside.
- Place the butter and cocoa in a food processor or bowl and process or mix with a wooden spoon until very smooth. Set aside.
- Place the chocolate in a double boiler over barely simmering water and stir until just melted. Set aside to cool.
- Whip the cream in a deep bowl and set aside.
- Combine the egg yolks and sugar in a large bowl. Beat at medium speed until the mixture is thick and pale yellow, 3-5 minutes.
- Add the melted chocolate to the egg mixture and beat until smooth. Stir in the whisky, then gently fold in the whipped cream.
- Transfer the mixture to the loaf pan and smooth the top evenly with a spatula. Gently tap the container on the counter to eliminate any air bubbles. Cover and freeze overnight.
- To serve: Remove the chocolate pate from the freezer and let sit at room temperature for 30 minutes. Run a knife along each short side of the pan and lift the pate out by the paper wings. Invert on a rectangular platter and carefully peel off the paper.
- Place 2 tablespoons of raspberry sauce on each of the dessert plates. With a knife dipped in hot water, cut the pate into 1.5 cm slides and place a slice on each plate.
- Garnish with orange zest and fresh raspberries.
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