ave about 1/2 cup raspberry puree; set it aside and
>MAKE THE CHOCOLATE RASPBERRY MOUSSE:
Put chocolate in food processor
ake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted
until smooth.
Stir in raspberry jam.
Cover with plastic
about the size of a chocolate kiss.
Cook for eight
ruffle mixture, break the chocolate into squares and place it
ream cheese and the melted chocolate, mixing until well blended. Add
In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
Add chocolate, stirring, until smooth.
Let cool slightly and add butter, bit by bit, stirring until smooth.
Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
Chill, covered, for 4 hours, or until firm.
Form mixture by heaping teaspoons into balls and roll in cocoa powder.
Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
Keep in an airtight container, chilled, for up to 2 weeks.
In a saucepan, bring cream to a boil over moderate heat. Remove from heat.
Add chocolate, stir until melted and smooth. Add butter bit by bit, stir until smooth.
Stir in jam and Chambord.
Chill in bowl for about 4 hours.
After chilled, roll into small balls (1/2 to 1 inch diameter) and roll in cocoa powder.
Chill on waxed paper for about 1 hour.
hours.
Melt white chocolate in a microwave-safe glass
Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir
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.
Heat the chocolate chips and honey in a
nces of chocolate.
Heat
Place the chocolate in a medium-size
nutes) is up, combine white chocolate, small pinch of salt, and
bring the cream, butter, and raspberry jam to a simmer, stirring
tir in 250 g of chocolate pieces until smooth, stir in
In 1-quart glass measure, combine 10 ounces chocolate and butter.
Heat in a microwave oven on High until melted and smooth when stirred.
Stir in jam and liquor until well blended.
Cover and refrigerate until firm, about 4 hours, or overnight.