196528 chocolate praline raspberry sauce Recipes

fresh raspberries or 2 1/2 cups thawed frozen unsweetened raspberries, superfine sugar, framboise eau-de-vie (optional) or 1/4 cup other raspberry liqueur (optional), semisweet chocolate or 1 lb bittersweet chocolate, chopped, unsalted butter, at room temp, eggs, sugar, all-purpose flour, heavy cream , whipped

butter or margarine, cocoa, water, buttermilk, eggs, baking soda, vanilla extract, sugar, all-purpose flour, salt, chocolate ganache, praline frosting, garnish: pecan halves

whipping cream, divided, egg yolks, slightly beaten, semi-sweet chocolate baking squares or 16 squares, karo light corn syrup, divided, karo light corn syrup, divided, butter or 1/2 cup margarine, sugar, vanilla extract, frozen raspberries in light syrup, thawed, whole raspberries (optional), mint leaf (optional)

butter, unsalted, chocolate, unsweetened, instant coffee, sugar, egg, vanilla, flour, fresh raspberries, walnuts, toasted and coarsely chopped, flour, flour, butter, unsalted, melted, garnish red raspberry sauce and fresh raspberries, cocoa powder, vanilla, eggs, brown sugar

chocolate cake mix (regular size), instant vanilla pudding mix, instant chocolate pudding mix, eggs, water, canola oil, semisweet chocolate chips, water, frozen sweetened raspberries, thawed, sugar, cornstarch, lemon juice, sugar

chocolate wafer cookies, broken into pieces, unsalted butter, melted, chambord (black raspberry-flavored liqueur) or creme de cassis (black currant-flavored liqueur), unflavored gelatin, frozen unsweetened raspberries, thawed, drained , juices reserved, sugar, good-quality white chocolate (such as lindt or baker s finely chopped, chilled whipping cream, powdered sugar, vanilla extract, basket raspberries, chocolate leaves

chicken stock, brown sugar, ponzu sauce, soy sauce, peppercorn (corse ground, from mill), ground ginger, dutch-processed cocoa powder, ground cayenne pepper, cornstarch, water

crushed amaretti cookies* (italian macaroons ; about 7 oz), unsalted butter, melted, sugar, blanched slivered almonds, pistachio ice cream, slightly softened, raspberry gelato, slightly softened, raspberry sauce (optional)

frozen raspberries in light syrup, thawed & undrained, powdered sugar, sifted & divided, frozen puff pastry sheets, thawed, raspberry chocolate chips or 1 cup semisweet chocolate morsel, white chocolate chips, chopped pecans

milk chocolate, chopped, chocolate hemisphere molds, fondant, invert sugar, milk chocolate chopped, praline, butter, at room temperature

bittersweet chocolate broken into pieces, unsalted butter, coffee, kahlua, egg yolks, egg whites at room temperature, granulated sugar, heavy cream, chocolate shells, scallop shells or like sized shallow dishes, bittersweet chocolate, raspberry sauce, fresh raspberries, sugar, cornstarch, fresh raspberries for garnish

bittersweet chocolate broken into pieces, unsalted butter, coffee, kahlua, egg yolks, egg whites at room temperature, granulated sugar, heavy cream, chocolate shells, scallop shells or like sized shallow dishes, bittersweet chocolate, raspberry sauce, fresh raspberries, sugar, cornstarch, fresh raspberries for garnish

fresh raspberry , plus, fresh raspberry, sugar, fresh lemon juice, eggs, whole milk, vanilla extract, sugar, salt, unsalted butter, brioche bread or 8 slices egg bread, 1/2 inches thick, bittersweet chocolate chips or 4 oz semi-sweet chocolate chips, fresh mint (to garnish )

raspberry sauce, frozen raspberries in syrup, juice of 1/2 lemon, sugar, cornstarch, water, grand marnier or other liqueur (optional), mouse, water, unflavored gelatin, milk, white chocolate** -- broken up, heavy whipping cream, combine undrained berries and lemon juice in processor or blender and puree. strain, pressing with back of spoon. add sugar, cornstarch, water and liqueur; blend well. place in saucepan over medium heat and bring to boil, stirring frequently. reduce heat and continue stirring 1 minute. remove from heat and allow to cool until ready to use., in a glass measuring cup, sprinkle gelatin over cold water and allow mixture to soften for 1-2 minutes. microwave on high 20-40 seconds and allow to stand for 2 minutes, or until granules are completely dissolved. (alternatively, place cup in a bowl of hot water and stir until completely dissolved.) in a small saucepan bring milk to the simmering point. remove from heat and add white chocolate. stir occasionally until chocolate is melted and mixture is smooth. blend gelatin into chocolate mixture and refrigerate until slightly thickened but not gelled - about 10 minutes., whip cream until stiff and peaks hold their shape. fold white chocolate mixture into whipped cream . beginning with raspberry sauce, alternate layers of mousse with raspberry sauce into tall parfait glasses. refrigerate 1-2 hours. to serve, garnish with partially frozen whole berries, or fresh if available.

recipepate a chou, chocolate pastry cream, heavy cream, praline powder, sugar, water, pastry bag

water, half-and-half, sweet dark chocolate squares, chopped, cooked rice, cooled slightly (an arborio rice works well, but you can use whatever you have on hand), sugar , plus, sugar, ground cinnamon, vanilla extract, orange , zest of, eggs, beaten, raspberries (i used frozen, thawed), balsamic vinegar

dark unsweetened chocolate squares, unsalted butter, eggs, separated, sugar, fresh raspberries or 4 oz frozen raspberries, icing sugar, water

semisweet chocolate, chopped, butter, eggs, sugar, king arthur unbleached all-purpose flour, fresh or frozen raspberries, whole, unsweetened, water, sugar, cornstarch, water, cream, whole, fresh raspberries to garnish