Spiked Blackberry Coulis Recipes

BLACKBERRY COULIS

Blackberry Coulis image

This super easy and versatile no-cook blackberry sauce is sure to become a family favorite. It can be used on cheesecake, ice cream, yogurt, crepes--the possibilities are endless! It's even delicious in the bottom of a glass topped with champagne! Because the sweetness of blackberries can vary so much, adjust the sugar to suit your tastes.

Provided by France C

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes

Time 5m

Yield 8

Number Of Ingredients 3

Ingredients

2 cups fresh blackberries, rinsed and drained
2 tablespoons sugar, or more to taste
1 teaspoon lemon juice

Steps:

Combine blackberries, sugar, and lemon juice in the bowl of a small food processor. Blend until smooth and sugar has dissolved, 15 to 20 seconds. Adjust sugar if desired, and blend again.
Strain mixture using a fine mesh strainer to remove seeds. Refrigerate until ready to use.

Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.6 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.4 mg, Sugar 4.8 g

DARK CHOCOLATE TORTE WITH SPIKED BLACKBERRY COULIS

Dark Chocolate Torte with Spiked Blackberry Coulis image

Provided by Miriyam Glazer

Categories Coffee Chocolate Egg Dessert Bake Passover Blackberry Spring Kosher Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 servings

Number Of Ingredients 9

Ingredients

2 2/3 cups semisweet chocolate chips (16 ounces), divided
1 cup (2 sticks) salted margarine, divided
1/4 cup unsweetened cocoa powder
1 teaspoon instant espresso powder or instant coffee powder
5 large eggs
1 cup sugar
Spiked Blackberry Coulis
Fresh mint sprigs
Fresh blackberries (optional)

Steps:

Preheat oven to 350°F. Brush 9-inch-diameter springform pan with margarine; line bottom with parchment. Stir 1 2/3 cups chocolate chips and 3/4 cup margarine in medium saucepan over low heat until smooth. Whisk in cocoa and espresso. Cool 10 minutes.
Using electric mixer, beat eggs and sugar in large bowl on high speed until thick, about 6 minutes. Fold in chocolate mixture. Pour batter into prepared pan.
Bake torte until dry and cracked on top and tester inserted into center comes out with some moist batter attached, about 42 minutes. Cool in pan on rack 1 hour (center will fall). Using spatula, press raised edges so top is level. Cut around pan sides; remove sides. Place plate atop torte and invert onto plate. Remove pan bottom; peel off paper, and cool torte completely.
Stir remaining 1 cup (6 ounces) chocolate and 1/4 cup margarine in small saucepan over low heat until smooth (do not overheat). Whisk in 2 tablespoons blackberry coulis. Cool glaze 15 minutes. Pour glaze into center of torte. Smooth top with spatula, allowing some of glaze to drip down sides. Refrigerate uncovered until glaze is set, about 1 hour. (Can be made 3 days ahead. Cover and keep refrigerated.)
Cut torte into wedges; spoon coulis alongside. Garnish with mint and berries, if desired.

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