Chocolate Volcanoes With Raspberry Coulis Recipes

CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

Steps:

• Volcano: Dissolve coffee granules in boiling water& set aside to cool.
• Grease 6, 4-oz (125 ml) ramekins.
• Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
• Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
• Using an electric mixer, beat in eggs 1 at a time on medium speed, add dissolved coffee& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes.
• Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
• Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
• Add liqueur and store in refrigerator.
• Assembly: Preheat oven to 375 degrees F.
• Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes – no longer!
• Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
• To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.

CHOCOLATE VOLCANOES WITH RASPBERRY COULIS

Steps:

• Dissolve coffee granules in boiling water. Set aside to cool. Grease 6, 4-oz (125 ml) ramekins.
• Using a whisk, combine flour, cocoa and baking powder in a small bowl. Reserve.
• Melt chocolate in a double boiler. Add butter and sugar and stir until smooth. Transfer to a large bowl. Using an electric mixer, beat in eggs 1 at a time on medium speed. Add dissolved coffee and flour mixture and continue beating until fully mixed. Raise mixer speed to high and beat for 6 more minutes (there must be something good on TV!).
• Pour batter into ramekins and tightly wrap with plastic wrap. Freeze overnight or up to 2 weeks.
• Combine raspberries and sugar in a blender and puree until smooth. Strain through a sieve (or a clean J-cloth) to remove seeds. Add liqueur and store in refrigerator.
• Preheat oven to 375 degrees F. Take ramekins out of freezer, remove plastic wrap. Bake volcanoes for 18 minutes - no longer! Cool on rack for 5 minutes. The outsides will be crusty and the centers will be gooey - sort of like your average volcano.
• To serve, drizzle individual plates with raspberry coulis. Invert each ramekin onto a plate and add a small scoop of ice cream.

CHOCOLATE PASTA WITH RASPBERRY COULIS

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.

RICH CHOCOLATE MOUSSE WITH RASPBERRY COULIS

Steps:

• Make Raspberry Coulis at least 4 hours in advance: Combine raspberries, sugar and liqueur in a bowl and place in refrigerator; stir occasionally to dissolve sugar as raspberries thaw. After serveral hours, puree the ingredients (blender or food processor) and push through a fine mesh sieve. Discard seeds and solids. Refrigerate sauce (makes about 1 1/2 cups).
• Mousse: Place Marsala and sugar in a saucepan; bring to a rolling boil and reduce to a syrup (about 10 minutes of boiling). Set Marsala syrup aside to cool.
• Melt chocolate chips (this can be done in a microwave or in a double boiler).
• Assemble mousse in food processor: start by blending ricotta and vanilla until smooth. Add Marsala syrup and melted chocolate; process until smooth. Add half of Cool Whip; process. Add other half and process gently to combine.
• Place mousse in refrigerate to set for at least 2 hours.
• To serve, place a pool of raspberry coulis on a plate and top with a scoop of mousse. Garnish with a mint leaf and fresh raspberry if desired.