Chocolateraspberrymartini Food

CHOCOLATE COVERED STRAWBERRY MARTINI RECIPE - (4.2/5)

Steps:

• Take chilled cocktail glass and spin with chocolate. Pour liqueur, vodka, creme de cacao, and h&h in a shaker full of ice. Shake once and pour into glass. Garnish with strawberries. Enjoy.

RASPBERRY LADY MARTINI

Steps:

• Combine amaretto liqueur, coffee-flavored liqueur, raspberry-flavored liqueur, and ice cubes in a cocktail shaker. Cover, shake, and pour into a cocktail glass. Garnish with raspberries.

CHOCOLATE-RASPBERRY TART

Steps:

• Preheat oven to 350 degrees. In a food processor, combine cookies, sugar, and 1/2 teaspoon salt. Process until very fine crumbs form. Add butter and pulse until mixture just comes together. Press crumbs firmly into a 9-inch fluted tart pan with a removable bottom. Place on a baking sheet and bake until crust is dry and set, 20 minutes. Let cool.
• In a large bowl, combine chocolate and pinch of salt. In a small saucepan, bring cream to a bare simmer over medium-high. Immediately pour cream over chocolate and let stand 1 minute. Stir gently until chocolate melts and mixture is completely smooth. Pour chocolate into cooled tart shell and refrigerate until set, 30 minutes. To serve, remove tart from pan and scatter raspberries on top.

CHOCOLATE RASPBERRY MARTINI

Steps:

• Mix all liquids and chill for at least 1 hour.
• Chill martini glasses.
• Dip rim in syrup and cocoa.
• Fill with chocolate martini mixture.

CHOCOLATE RASPBERRY MARQUESS

Steps:

• Place 12 (2 3/4-inch round by 1 1/2-inches tall) steel individual cake rings on a parchment lined sheet pan. (Alternately, you can use 1 large 9-inch round by 2 1/2-inch tall metal dessert ring). Cut 12 circles from the Chocolate Butter Sheet Cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
• Melt the chocolate and 7-ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.
• Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
• Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
• Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
• Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, scrape the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.
• To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards or chocolate leaves on top.
• Preheat oven to 325 degrees F. Brush the sides of a 12 by 16-inch sheet pan with melted butter or cooking spray, and dust lightly with flour with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.
• Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
• Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.
• Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.
• Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.
• In a blender or a food processor, puree the raspberries with the sugar, lemon juice, and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate. .

CHOCOLATE RASPBERRY MARQUESS

Steps:

• Place 12 (2 3/4-inch round, 1 1/2-inch tall) steel individual cake rings on a parchment lined sheet pan. (Alternatively, you can use 1 large 9-inch round, 2 1/2-inch tall metal dessert ring.)
• Cut 12 circles from the chocolate butter sheet cake and put 1 in the bottom of each metal ring. Using a pastry brush, moisten each cake with Raspberry Simple Syrup. Arrange 3 or 4 fresh raspberries inside the rings on top of the cake circles.
• Melt the chocolate and 7 ounces of the butter in the top of a double boiler, over gently boiling water; upper pan should not touch water. Remove from the double boiler but keep the mixture warm and liquid.
• Whip the cream until it comes to soft peaks that hold their shape. Refrigerate until needed.
• Whisk the remaining 2 ounces of butter with the eggs, sugar, and raspberry liqueur in a medium bowl. Place over gently boiling water; the bowl should not touch water. Cook, whisking constantly, for 5 to 10 minutes, until the mixture reaches 160 degrees F on a thermometer. Immediately remove from the heat and with an electric mixer, whip at high speed for about 5 minutes, until cool to touch.
• Whisk the egg mixture into the melted chocolate and butter. Fold in the whipped cream, mixing until no streaks of white remain.
• Using a pastry bag or a large spoon, fill the prepared metal rings with the chocolate mousse, covering the raspberries. With a flat knife, smooth the mousse to make it level with tops of the rings. Cover and refrigerate at least 8 hours, until firm.
• To remove from mold, warm the sides of the rings by wrapping briefly with a hot towel, or use propane torch to heat sides so they release. Wrap a chocolate band around each torte, if desired. You can also decorate by arranging fresh raspberries, chocolate truffles, chocolate shards, or chocolate leaves on top.
• Preheat oven to 325 degrees F.
• Brush the sides of a 12 by16-inch sheet pan with melted butter, and dust lightly with flour, or spray with cooking spray. Line the bottom with a rectangle of parchment or waxed paper.
• Cream the butter in a bowl, using an electric mixer until it is very light and aerated. Add the egg yolks, a few at a time, stopping to scrape the bowl in between additions. Add the melted chocolate, scraping the bowl again, beating until the chocolate is incorporated.
• Whip the egg whites and cream of tartar in a clean bowl, using an electric mixer. When they are frothy, gradually add the sugar, whipping until soft peaks form. Fold the whites into the yolk mixture.
• Sift the flour onto the batter and gently fold it in. Spread evenly into the prepared pan. Bake 10 to 15 minutes, until the cake is just set and a light crust has formed on the top. Cool.
• Heat the sugar and water in a small saucepan, gently swirling the pan until the sugar dissolves. Cook just until the syrup is clear: do not boil. Stir in raspberry sauce and the liqueur, if using.
• In a blender or a food processor, puree the raspberries with the sugar, lemon juice and liqueur. Strain through a fine sieve to remove the seeds. Refrigerate.

CHOCOLATE-RASPBERRY MASCARPONE BARS

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.

CHOCOLATE RASPBERRY MARTINI

Steps:

• I prefer Absolute Vodka (actually I prefer Grey Goose or Level, but I can afford Absolute).
• Combine all ingredients in shaker.
• Strain and serve in chilled martini glass (easy way to chill a martini glass is to let it sit a couple of minutes with ice water in it).
• Drop a couple of fresh raspberries in glass.
• Enjoy.