>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food processor
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
ke completely.
Make the chocolate espresso whipped garlache:
In
Prepare cake mix as directed in 9\" round cake pans.
Prepare mousse mix as directed except use the milk and liqueur for the liquid.
Split each cake layer in half horizontally with a serrated knife.
Place bottom of one layer on a cake plate.
spread with 1/3 cup of the fudge topping.
Spread 1/2 cup of the mousse over the fudge topping.
Repeat layers two more times.
Top with last cake layer.
Finish frosting the cake with the remaining mousse.
Cover and chill throughly.
Garnish with fresh raspberries before serving.
about the size of a chocolate kiss.
Cook for eight
ave about 1/2 cup raspberry puree; set it aside and
Pour fudge mixture into the prepared square pan.
Melt chocolate bars
Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir
ream cheese and the melted chocolate, mixing until well blended. Add
Preheat oven to 325\u00b0.
Grease and flour a Bundt pan or 10-inch tube pan.
In a heavy medium saucepan, combine the chocolate, butter and coffee.
Cook over low heat, stirring until melted and smooth.
Remove the pan from the heat and cool for 15 minutes. Beat in the eggs.
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
ouble cupcake papers. Since this recipe makes 18 cupcakes, you can
lk chocolate (1/2 recipe), vanilla flavor, a layer of peanut butter fudge
ith double papers. Since this recipe makes 18 cupcakes, you can
br>Melt butter and bittersweet chocolate in a small heavy saucepan
ith double cupcake papers. This recipe makes 18 cupcakes, so you
oiler on low heat, combine chocolate chips, heavy cream, and butter
eat.
Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted
he 1/4 cup dark chocolate pieces. Spoon batter into prepared
he butter needed for the fudge) and sprinkling them with brown