Chocolate Dipped Cherry Almond Nougat On Raspberry Shortbread With Caramelized Rice Cereal Recipes

RASPBERRY-CHERRY CHOCOLATE POPPERS

Steps:

• Special equipment: a 12-cup silicone mini muffin pan
• Add the heavy cream to a small saucepan and warm it gently over medium heat until small bubbles form around the edges. Place the chopped chocolate in a medium bowl and pour the hot cream over the chocolate. Let sit for about 2 minutes, then stir with a whisk, working from the center of the bowl outwards, until the ganache mixture is smooth and well incorporated.
• To a 12-cup silicone mini muffin pan, sprinkle 1/2 teaspoon Pop Rocks in each cup. Divide the ganache evenly among the cups and press the raspberries on top. Refrigerate until set, at least 2 hours.
• Just before serving, unmold the tarts and sprinkle with a few of the gold stars.

EDIBLE BLOOD-SUCKING CHOCOLATE TARANTULAS WITH RASPBERRY COULIS BLOOD

Steps:

• For the caramel: Place the unopened can of condensed milk in a saucepan and cover with water. Boil for 4 hours, keeping the water level constantly above the top of the can. Remove from the pan and allow to cool for 30 minutes before opening. Cool to room temperature (about 70 degrees).
• For the coconut paste: Mix all of the ingredients together, stirring well using a wooden spoon. Reserve half (for closing the holes later). Roll the paste into 12 (1 1/2-inch) balls for the spider bodies and 12 (3/4-inch) balls for the spider heads. Make a 3/4-inch hole in the center of the larger balls. Place the condensed milk/caramel into a piping bag and fill the hole. Seal the top by adding more coconut paste, enclosing the caramel.
• To assemble: Line a baking sheet with parchment paper. Melt 1 pound 13 ounces chocolate slowly in a double boiler to 100 degrees (slightly warmer than body temperature). Add the caramel oil and stir gently. Stir in the coconut, giving the chocolate a hairy appearance. Enrobe the spider bodies and heads in the melted chocolate. Join the head and body together before the chocolate sets. Place on the prepared baking sheet and put in the refrigerator to set completely, about 10 minutes.
• Melt the remaining 3 ounces chocolate and place into a piping bag. Cut a hole in the point of the piping bag to the size of a number 2 piping tip. Pipe 56 (1 1/2-inch) long and 24 (1-inch) long z-shaped spider legs onto the parchment. Allow the legs to set at room temperature. (Do not refrigerate or the legs will curl unnaturally.)
• Remove the spiders from the refrigerator. Using a dot of melted chocolate, attach the legs to the body, 4 long legs to the side of the body and 2 short legs to the front of the head. Pipe chocolate stripes onto the body. Pipe 2 eyes onto the head and, while wet, sprinkle edible gold sparkle onto the eyes.
• Place 2 tablespoons Rasberry Coulis on the center of each plate to represent blood. Serve the spiders on pools of Raspberry Coulis.
• Heat the sugar and water in a small saucepan over medium heat. Stir occasionally until the sugar dissolves completely, about 5 minutes. Put the raspberries and the sugar syrup in a blender and puree, pulsing for 6 second intervals. Strain the mixture through a fine mesh sieve to remove the seeds. Stir in the lemon juice.

RASPBERRY SHORTBREAD

Steps:

• For the cookies: Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
• Grind the raspberries to a fine powder in a small food processor or spice grinder.
• Combine the butter, flour, raspberry powder and confectioners' sugar in a stand mixer and beat on medium-low speed until a dough forms, about 45 seconds. Remove from the bowl and shape into a disc.
• Sprinkle a sheet of parchment paper lightly with flour. Roll the dough out into an 8-inch round, 1/2-inch thick.
• Using a long knife or pizza cutter, cut the dough into triangles. Place the cookies on the prepared baking sheet, leaving space in between each.
• Bake until golden brown along the edges, about 18 minutes. Allow to cool 5 minutes on the baking sheet before moving.
• For the lemon whipped cream: Add the heavy cream and confectioners' sugar to a stand mixer and whip until it holds soft peaks. Add the lemon juice and whip to stiff peaks. Garnish with the zest.
• Serve the shortbread with whipped cream alongside or store in airtight container for up to 1 week.

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD

Steps:

• In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until soft and fluffy. Add the egg yolks and mix well.
• In a medium bowl, stir together the granulated sugar, flour, baking powder, and salt. Add to the butter/egg yolk mixture and mix just until incorporated and the dough starts to come together. Turn the dough out onto a floured work surface and form into 2 balls. Wrap each ball in plastic wrap and freeze at least 2 hours or overnight, or as long as a month.
• Preheat the oven to 350 degrees F.
• Remove 1 ball of dough from the freezer and coarsely grate the frozen dough into the bottom of a 9 by 12-inch baking pan or a 10-inch tart pan with a removable bottom. Make sure the surface is covered evenly with shreds of dough. With a spoon or spatula, spread the jam over the surface, to within 1/2-inch of the edge all the way around. Remove the remaining dough from the freezer and coarsely grate it over the entire surface. Bake until light golden brown, 30 to 40 minutes. As soon as the shortbread comes out of the oven, dust with confectioners' sugar. Cool on a wire rack, then cut in the pan with a serrated knife.

CHOCOLATE-COVERED CHERRY SHORTBREAD COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Finely chop 6 ounces baking chocolate and set aside.
• Combine flour, cold butter, 1/2 cup sugar, and cocoa powder in a large bowl; beat until mixture resembles small crumbs. Stir in chopped chocolate, maraschino cherries, and almond extract until well combined.
• Pour 2 tablespoons sugar into a shallow bowl. Form cookie dough into 1-inch balls and roll in the sugar until coated. Arrange cookies 1 inch apart on a cookie sheet. Use the bottom of a cup to flatten cookies to 1 1/2-inch rounds.
• Bake in the preheated oven until edges are firm, about 10 minutes. Let cool on the cookie sheet for 2 minutes. Carefully transfer cookies to waxed paper; let cool completely, at least 1 hour.
• Heat remaining chocolate in a small pot, stirring occasionally, until melted. Add 1 tablespoon butter and milk; stir until mixture is melted and runs off a spoon with ease. Add another tablespoon of butter and milk if needed.
• Dip each cookie at least halfway into the melted chocolate mixture. Lay the dipped cookies back on the waxed paper. Let cool and harden for several hours.