What are good desserts using raspberries?

Question

I love raspberries and chocolate together. Give me some ideas.

Answer 1

You can find a number of chocolate raspberry sauces.

But here is an idea. Stuff pears with raspberries and a little sugar. Poach them. Then drizzle with chocolate before serving.

Answer 2

white chocolate and raspberry cheesecake is good. also, Genoise Cake with Chocolate Chevre Mousse and Raspberry Sauce; Raspberry Parfait; Chocolate Raspberry Soufflee; White Chocolate Mousse in Chocolate Meringue Shells with Raspberry Coulis.

i could go on forever!! email me ([e-mail]) if any of these recipes sound good and i'll gladly share with ya!!

Answer 3

A raspberry cobbler sounds good right about now
with some type of light chocolate syrup on it.....OMG

sorry i dont have a recipe for you

Answer 4

Hi!

Type in "Wolfgang Puck" and then on the first Yahoo listing, click that .... then under recipes.... go to "Desserts": and then "Salzberger Nockerlin" ....

Answer 5

chocolate mousse with a rasberry inlay, chocolate cake with rasberry icing, chocolate creme filled torte with fresh rasberrys on top

Answer 6

check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..

Answer 7

make brownies from a box, drizzle with chocolate syrup and top with fresh rasberries. yummy!

Answer 8

great with cheesecake

Answer 9

Raspberry Pain au Chocolat

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

1 (17.25 ounce) package frozen puff pastry, thawed
6 tablespoons chocolate hazelnut spread
3 tablespoons all fruit raspberry jam
1 egg, beaten
1/4 cup confectioners' sugar for dusting (optional)
DIRECTIONS
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.







Chocolate Raspberry Cloud

INGREDIENTS
1 1/2 cups finely crushed chocolate wafer cookies
3 tablespoons butter, melted
2 cups heavy cream
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 cup raspberry syrup
1 (9 ounce) package thin chocolate wafers
1/4 cup fresh raspberries (optional)
1 tablespoon chopped fresh mint leaves (optional)
1/8 cup semisweet chocolate curls (optional)
DIRECTIONS
To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.








ChocoBerry Cookies

1 cup butter or margarine, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
3/4 cup semisweet chocolate chips, melted and cooled
1/2 cup raspberries, pureed
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup vanilla chips
DIRECTIONS
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate and raspberries. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in vanilla chips.
Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees F for 10-12 minutes or until edges begin to brown. Remove to wire racks to cool.








Raspberry Chocolate Muffins

INGREDIENTS
1 2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips
DIRECTIONS
In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.








Raspberry White Chocolate Mousse

INGREDIENTS
1 (10 ounce) package frozen raspberries, thawed
2 tablespoons white sugar
2 tablespoons orange liqueur
1 3/4 cups heavy whipping cream
6 ounces white chocolate, chopped
1 drop red food coloring
DIRECTIONS
Process berries in a blender or food processor until smooth. Strain mixture into a small bowl, and discard seeds. Add the sugar and liqueur, and stir until sugar dissolves. Makes 1 cup of sauce.
In a heavy saucepan on low heat, warm 1/4 cup of the cream and the white chocolate, stirring constantly until chocolate melts. Let mixture cool until it is lukewarm. Stir in 1 tablespoon of raspberry sauce, and the food coloring. Transfer to a large bowl.
In a medium bowl, whip remaining 1 1/2 cup cream to soft peaks. Fold into melted chocolate mixture, one-third at a time, until no streaks remain.
Layer into parfait dishes, and serve with the sauce. May also be used to fill or ice a cake.