Chocolate Raspberry Panini With Mascarpone Recipes

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CHOCOLATE-RASPBERRY PANINI WITH MASCARPONE



Chocolate-Raspberry Panini with Mascarpone image

How to Make a Chocolate Raspberry Panini

Provided by Rochelle Palermo

Categories     Chocolate     Dessert     High Fiber     Backyard BBQ     Raspberry     Summer     Grill     Grill/Barbecue     Party     Potluck     Jam or Jelly     Butter     Marscarpone     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4

Number Of Ingredients 8

1/4 cup (1/2 stick) unsalted butter, room temperature
8 4 x 3 x 1/2-inch slices French bread
4 tablespoons raspberry preserves
32 fresh raspberries
4 ounces bittersweet chocolate (do not exceed 61% cacao), coarsely chopped
6 tablespoons mascarpone cheese
8 teaspoons (packed) golden brown sugar
Ingredient info: Mascarpone cheese is an Italian cream cheese that's sold at many supermarkets and at Italian markets.

Steps:

  • Prepare barbecue (medium heat). Butter 1 side of each bread slice. Arrange 4 bread slices, buttered side down, on baking sheet; spread each with 1 tablespoon preserves. Arrange 8 berries over preserves on each slice. Sprinkle chocolate evenly over each, leaving 1/2-inch border. Spread mascarpone over plain side of remaining 4 bread slices, leaving 1/2-inch border. Place bread slices, mascarpone side down, atop each chocolate-topped bread slice. Sprinkle buttered side of sandwiches with 1 teaspoon brown sugar; press lightly to adhere.
  • Grill each sandwich until chocolate melts and bread is golden, about 3 minutes per side. Transfer to work surface; cool 5 minutes. Using serrated knife, cut each sandwich in half. Transfer to plates.

CHOCOLATE-RASPBERRY MASCARPONE BARS



Chocolate-Raspberry Mascarpone Bars image

Provided by Giada De Laurentiis

Categories     dessert

Time 8h40m

Yield 6 to 8 servings (about 21 bars)

Number Of Ingredients 12

Vegetable oil cooking spray
8 plain or almond biscotti, broken into 1-inch pieces (5 to 6 ounces)
5 tablespoons unsalted butter, chopped into 1/2-inch pieces, chilled
1/4 cup unsweetened cocoa powder
1/4 packed cup dark brown sugar
1/2 cup raspberry jam or preserves, such as Bonne Maman
1/2 cup semisweet chocolate chips, such as Ghirardelli
1 cup mascarpone, at room temperature (8 ounces)
1 cup sour cream, at room temperature (8 ounces)
5 large eggs, at room temperature
1/2 cup granulated sugar
1 1/2 teaspoons pure vanilla extract

Steps:

  • For the crust: Place an oven rack in the middle of the oven and preheat to 325 degrees F.
  • Spray the pan with vegetable oil cooking spray. Lay a 6-by-18-inch piece of parchment paper in the pan, allowing the excess paper to overhang the sides. Spray the parchment paper lightly with vegetable oil cooking spray.
  • Blend the biscotti, butter, cocoa powder and brown sugar in a food processor until the mixture forms moist crumbs. Firmly press the crumbs onto the bottom of the pan. Bake for 15 minutes. Cool the crust completely, about 25 minutes.
  • Spread the jam in an even layer over the crust using a spatula.
  • For the filling: Place the chocolate in a small bowl over a saucepan of barely simmering water. Stir occasionally until the chocolate is melted and smooth.
  • Beat the cheese, sour cream, eggs, granulated sugar and vanilla until smooth, using a whisk, in a medium bowl. Pour the batter over the cooled crust. Randomly spoon the melted chocolate over the batter. Swirl the chocolate into the batter, using the tip of a knife. Bake until light golden and the center of the filling jiggles slightly when the pan is gently shaken, about 40 minutes. Transfer the baking dish to a wire rack and cool for 1 hour. Cover the pan with plastic and refrigerate for at least 6 hours or preferably overnight until firm.
  • Run a thin spatula around the sedges of the pan to loosen the filling. Cut the bars into 1 1/2-by-2-inch bars using a damp knife. Serve at room temperature.

RASPBERRY PAIN AU CHOCOLAT (RASPBERRY CHOCOLATE CROISSANTS)



Raspberry Pain au Chocolat (Raspberry Chocolate Croissants) image

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

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
¼ cup confectioners' sugar for dusting

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

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