Chocolate Raspberry Pudding

Melanger that mixes chocolate liquor with othe...
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5 TBSP unsweetened cocoa 1 OZ semisweet chocolate, grated 1 OZ white chocolate, grated 1/2 cup sugar or Splenda 1/2 TSP salt 1-1/2 TBSP corn starch 1/8 cup warm milk 1 cup heavy cream 1/2 TSP vanilla 1/2 TBSP Raspberry Liqueur

In a small bowl, mix together milk, sugar, salt, cocoa, cornstarch until it makes a paste. In a small saucepan, heat cream until just before scalding, then add dark and white chocolate shavings.  Stir in the cocoa paste.  Mix well and bring to a boil.  Add liqueur and vanilla, stirring constantly.  When pudding thickens, remove from heat and let stand. Pour into serving bowls, then refrigerate for at least 30 minutes.  Serve with some whip cream a fresh raspberries on the side.

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Chocolate Amaretto Cheesecake

6 chocolate wafers, finely crushed 1-1/2 cups light process cream cheese product 1 cup sugar 1 cup 1% cottage cheese 1/4 cup plus 2 TBSP unsweetened cocoa 1/4 cup all-purpose flour 1/4 cup amaretto 1 TSP vanilla extract 1/4 TSP salt 1 egg 2 TBSP semisweet chocolate mini-morsels

Sprinkle chocolate wafer crumbs in bottoms of 7-inch springform pan. Sed aside. In food processor bowl, add cream cheese, sugar, cottage cheese, cocoa, flour, amaretto, vanilla and salt. Process until smooth. Fold in chocolate morsels. Pour mixture over crumbs in pan. Bake at 300ºF for 65-70 minutes and until cheesecake is set. Let cool. Cover and refrigerate for 8 hours. Serve with chocolate curls or garnish of your choice.

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Chocolate Fettucine, Berries Flambé à la mode

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INGREDIENTS FOR FETTUCINE 2 TBSP Cocoa 2 TBSP Hot Water 2 TBSP Sugar 2 eggs, beaten ½ cup strong pasta flour

INGREDIENTS FOR BERRIES 1 QT. Raspberries or Strawberries, cleaned, stems removed ¼ cup sugar 1 TSP salt 2 TBSP butter

FINALE 2 QTs boiling water 1 cup sugar 1 TBSP butter ¼ cup brandy or cognac 1 QT vanilla bean ice cream

Combine cocoa, hot water and sugar and mix into a paste.  Add cocoa paste, flour and beaten egg.  Knead dough until smooth, rest 5 minutes at room temp. Roll out dough and cut into fettuccine strips with a pasta knife or machine.

For strawberries melt butter in small saucepan.  Add strawberries, sugar and salt.  Cover and cook on low heat 15 minutes.

Cook pasta in 2 qts. Boiling water with sugar for 8 minutes.  Drain pasta and mix with 1 TBSP butter.  Twirl fettucine on fork to form a ball in bottom of bowl or large plate. Top with vanilla ice cream. Turn strawberries on high heat for 1 minutes.  Add cognac and ignite with lighter or match (stand back).  Swirl alcohol around pan until flame dies down.  Spoon strawberry mixture over ice cream.  Enjoy!

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