Chocolate Raspberry Jewels Recipes

CHOCOLATE RASPBERRY JEWELS

Steps:

• 1. Melt chocolate in the microwave for 30 seconds. Stir. Melt in 15 second intervals, stirring each time, until chocolate is almost melted. Remove and stir until chocolate is melted. Set aside a few moments to cool.
• 2. Cream softened butter, sugar, egg, and vanilla extract. Add chocolate and mix.
• 3. Sift dry ingredients and add to the butter mixture and mix. Refrigerate for 1 hour.
• 4. Meanwhile, make the filling. Add all the filling ingredients and stir over low heat until the filling is clear and thickened. Remove and cool.
• 5. Remove 1/4 of the dough to a floured board and pat quickly into a disk. Sprinkle disk with flour and roll ¼ inch thick on floured board. Cut the dough with a heart shaped cookie cutter.
• 6. Use smaller heart shaped cookie cutter to cut out center of half of the hearts.
• 7. Put 1 teaspoon of raspberry filling in the center on a cookie. Sandwich with the heart shaped dough that has the smaller heart cut out. Lightly press edges together and place on a plate and refrigerate for 10-15 minutes.
• 8. Ball up scraps of cookie dough and refrigerate while you take out another portion of dough and roll and continue as previously instructed until you have enough cookies to fill your cookie sheet. Place the sandwiched cookies on a greased cookie sheet leaving plenty of room in between them and bake at 325 degrees for 12 -14 minutes depending on the size of your cookie cutter. Note: You will need to keep this dough chilled in between the rolling steps. I cut the hearts one at a time and immediately put them on the baking sheet. I put them in the refrigerator to chill before I add the raspberry filling. Then I put the tops on and quickly and gently pinch the edges together and chill them. They will lift from the floured board easily until they warm up. Working quickly is essential to success. This recipe makes 24 sandwiched cookies.

RASPBERRY GELATIN JEWELS

Steps:

• In a large bowl, dissolve gelatin in boiling water. Stir in fruit. Pour into a greased 11x7-in. dish. Refrigerate for 4 hours or until firm. Cut into squares.

CHOCOLATE-RASPBERRY COOKIES

Steps:

• Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.

CHOCOLATE RASPBERRY CAKE

Steps:

• Preheat oven to 350°. Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine first six ingredients. Combine buttermilk, oil and vanilla; add to dry ingredients. Add eggs, one at a time, beating well after each addition; beat 2 minutes. Gradually add coffee (batter will be thin)., Pour batter into prepared pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes . Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat 1 minute or until thickened, stirring constantly. Remove from heat and let stand until cool. , In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners' sugar and mix well. Gradually add cooled milk mixture; beat until light and fluffy, about 4 minutes. Beat in liqueur, salt and, if desired, food coloring., Place one cake layer on a serving plate; spread half the filling to within 1/4 in. of edge. Drizzle half the jam over filling. Repeat layers. Top with remaining cake layer. Refrigerate until filling is set, about 30 minutes. , In a large bowl, beat cream cheese and butter until smooth. Beat in cocoa and liqueur. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.