Chocolate Raspberry Ecstacy Bites Recipes
CHOCOLATE RASPBERRY ECSTACY BITES
This is another recipe my daughter and I found about a year and a half ago while searching for easy things to make for those week nights with no time. They were called Chocolate Raspberry Petit Fours but we renamed them because quite frankly they are a little bit of ecstacy. Sent these to the soldiers in my daughters boyfriends unit too and man they were writing home for more! You can also use strawberry, orange, cherry, blackberry etc jams and they are equally as delicious! We just happen to like raspberry : )
Provided by Deneece Gursky @Smokeygirlxo
Categories Cakes
Number Of Ingredients 5
Steps:
- Put brownies on a wire rack placed over a baking sheet.
- Microwave jam in a glass measuring cup on HIGH 10 to 15 seconds or just until slightly melted; stir until smooth. Stir in liqueur, if desired. Pour a small amount of jam into a flavor injector; inject each brownie through the side with a small amount of jam. Refill injector as needed until all brownies are filled.
- Microwave pourable frosting in original container on HIGH 20 seconds. Pour or spoon frosting over brownies.
- Decorate with assorted sprinkles and melted chocolates
CHOCOLATE RASPBERRY BITES
The large amount of chocolate glaze called for in this recipe makes the dipping process easier. (The leftover glaze is an excellent sauce for ice cream.)
Yield Makes 24 tartlets
Number Of Ingredients 7
Steps:
- Chop chocolate and in a heavy saucepan bring cream just to a boil. Reduce heat to low and add chocolate, stirring until mixture is smooth. Transfer filling to a bowl and cool slightly. Chill filling, its surface covered with plastic wrap, at least 4 hours, or until completely cold, and up to 3 days.
- Put tartlet shells on a tray. With an electric mixer beat filling 30 seconds, or until pale and thickened (do not overbeat or it will become grainy). Transfer filling to a pastry bag fitted with 1/2-inch plain tip and pipe a small dollop into each shell. Press 2 or 3 raspberries into filling in each shell and pipe more filling 2 inches high into each shell, making sure filling touches insides of shells all the way around (to firmly anchor it). Chill tartlets until filling is firm, about 1 hour.
- Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water combine all glaze ingredients, stirring until mixture is smooth. Transfer glaze to a small saucepan and cool to barely warm. Glaze may be made 1 week ahead and chilled, covered. Reheat glaze over low heat to barely warm before proceeding.
- Holding saucepan at an angle and working quickly, dip top of 1 tartlet into glaze until filling is submerged almost to shell, holding tartlet over glaze a few seconds to let excess glaze drip back into pan. Repeat procedure with remaining tartlets. Chill tartlets until glaze is set, about 15 minutes. Tartlets may be made 1 day ahead and chilled in airtight containers. Keep tartlets chilled until ready to serve.
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