CHOCOLATE CARAMEL RASPBERRY SAUCE
Provided by Food Network
Time 35m
Yield 2 cups
Number Of Ingredients 6
Steps:
- COMBINE sweetened condensed milk, caramels and chocolate in heavy saucepan over low heat; stir until smooth. Stir in butter and jam until smooth. Serve warm over pound cake.
- Calories 473,Total Fat Grams25.5,Calories From Fat 229,Calories From Fat Grams Pct Daily Value 39,Saturated Fat Grams 15,Saturated Fat Grams Pct DailyValue 79,CholesterolMilligrams 87,SodiumMilligrams 250,Sodium Milligrams Pct Daily Value 10,Potassium Milligrams 204,Potassium Milligrams Pct Daily Value 6,Total Carbohydrates Grams 49,Total Carbohydrates Grams Pct Daily Value 16,Dietary Fiber Grams 2.6,Dietary Fiber Grams Pct Daily Value 10,Sugars Grams 37,Protein Grams 5.1,Protein Grams Pct Daily Value 10,Vitamin A Pct Daily Value 10,Calcium Pct Daily Value 7,Thiamin Pct Daily Value 5,Niacin Pct Daily Value 11,Vitamin C Pct Daily Value 1,Folate Pct Daily Value 7,Magnesium Pct Daily Value 18,
- **Nutrient information is not available for all ingredients. Amount is based on available nutrient data"
CLASSIC CHOCOLATE CUPS
Provided by Ree Drummond : Food Network
Categories dessert
Time 4h35m
Yield 24 servings
Number Of Ingredients 8
Steps:
- Add the milk chocolate and chocolate chips to a double boiler and heat, stirring, until melted and glossy, 6 to 8 minutes. Pour the melted chocolate into a pitcher, then pour into 24 paper candy cups, filling them about two-thirds full. Leave to set slightly, about 5 minutes.
- Top 6 of the cups with a single chocolate-covered espresso bean pressed into the center. Top 6 with sprinkles and 6 with chopped toffee bars. Top the remaining 6 with a piece of Sugared Orange Peel. Leave to set fully, about 3 hours.
- Remove the orange peels carefully, avoiding the pith, then cut the peels into 1/4-inch-wide strips.
- Add the peels and 1 cup cold water to a pan, bring to a boil and cook for 7 minutes. Drain and set aside.
- Add 1 cup sugar and 1 cup water to a pan. Heat, stirring, until the sugar is dissolved and the syrup is boiling. Add the peels, reduce to a simmer and cook, swirling the pan from time to time, for 20 minutes. Drain and set the peels aside to cool on a rack for 10 minutes.
- Add the remaining 1 cup sugar to a baking sheet. Add the peels and roll in the sugar to coat. Place on a baking sheet lined with parchment paper to set, about 30 minutes.
CHOCOLATE-CARAMEL DESSERT CUPS RECIPE
Create delicious dessert cups made with graham cracker, chocolate, caramel, pudding, and sliced almonds. This Chocolate-Caramel Dessert Cups look great and taste even better.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Combine graham crumbs, sugar, nuts and butter; spread onto bottom of 8-inch square pan. Bake 10 min.
- Meanwhile, melt 2 oz. semi-sweet chocolate as directed on package; set aside. Microwave caramels and water in small microwaveable bowl on HIGH 2 min. or until caramels begin to melt; stir until completely melted.
- Beat pudding mix and milk with whisk 2 min. Stir in melted chocolate.
- Spoon 1 Tbsp. crumb mixture into each of 8 dessert cups; top with 2 Tbsp. pudding mixture and 1 Tbsp. caramel sauce. Cover with remaining pudding mixture; sprinkle with coconut.
- Refrigerate 1 hour. Melt remaining chocolate; drizzle over desserts just before serving.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
MINI CHOCOLATE-RASPBERRY PHYLLO TARTS
Delicate layers of golden phyllo turn a raspberry brownie-like filling into a dessert special enough for a dinner party. Using store-bought phyllo sheets and an easy brownie batter means these treats come together quickly. I love the pop of color a garnish of fresh raspberries gives, but a small scoop of vanilla ice cream would be just as fantastic.
Provided by Dan Langan
Categories dessert
Time 1h40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- For the pastry shells: Use a pastry brush to brush one sheet of phyllo with melted butter. Top with another sheet and brush with butter and repeat for a total of 4 layers. Top with the remaining sheet of phyllo but do not brush the top with butter.
- Use the remaining melted butter to brush the insides of 6 cups of a standard 12-cup muffin pan, leaving every other cup empty.
- Use a pizza cutter or sharp knife to cut the stack of phyllo sheets into 6 squares, each about 4-by-4 inches. Ease each square into a buttered muffin cup, pressing gently to line the cup and allowing the edges to fold in. Refrigerate while you make the batter.
- For the batter: Microwave the chocolate chips and butter in a medium microwave-safe bowl in 20 second intervals, stirring between each interval, until smooth, about 60 seconds. Whisk in the sugar, vanilla and salt. Whisk in the egg until smooth, then whisk the mixture vigorously for 20 seconds. Whisk in the almond flour until combined.
- Divide the batter between the phyllo-lined cups. Place a heaping teaspoon of jam in the center of each cup and swirl with a toothpick. Bake until a clean toothpick inserted near the center comes out with moist crumbs, 34 to 38 minutes.
- Cool the tarts in the pan for 10 minutes before carefully transferring them to a cooling rack to cool completely. Dust each tart with powdered sugar and top with a few fresh raspberries before serving.
RASPBERRY CHOCOLATE CUPS
Make and share this Raspberry Chocolate Cups recipe from Food.com.
Provided by spatchcock
Categories Candy
Time 37m
Yield 12 pieces
Number Of Ingredients 2
Steps:
- Place the chocolate chips in a small microwavable bowl and microwave on high, stirring every 15 seconds, until the chocolate is melted and smooth, about 1 minute.
- Spoon 3/4 teaspoon melted chocolate into one foil cup (1-inch wide by 3/4-inch high).
- Use a small flat paint brush to spread the chocolate evenly over the bottom and sides.
- Repeat with the remaining cups, place them on a plate and refrigerate for 3 minutes or until the chocolate is firm.
- Spoon 3/4 teaspoon jam into each chocolate-lined cup.
- Tap the bottom of each cup on the counter to settle jam.
- Reheat the remaining melted chocolate in the microwave for 10 seconds on high.
- Stir and repeat microwaving until the chocolate is completely smooth.
- Spoon 1/2 teaspoon melted chocolate over the top of the jam in one cup.
- Use the brush to spread the chocolate to the sides so that it seals in the jam.
- Repeat with the remaining 11 cups.
- Refrigerate 3 minutes or until the chocolate is firm, or allow the chocolate to firm up at room temperature, about 3 hours.
Nutrition Facts : Calories 39, Fat 1.6, SaturatedFat 0.9, Sodium 2.2, Carbohydrate 6.8, Fiber 0.4, Sugar 5.3, Protein 0.2
RASPBERRY CARAMEL CHOCOLATE CUPS
Steps:
- Salted Raspberry Caramel Sauce: In a small saucepan over medium heat, combine cream, maple sugar, vanilla extract and salt. Stir until completely combined. Bring to a boil, then set a timer for 12 minutes, being sure not to let the mixture boil over. After 12 minutes, reduce the heat to low and simmer for 5 more minutes or until the caramel coats the back of a spoon. Remove from the heat, let cool. Place a small saucepan over medium heat. Add raspberries and honey. Mix for about 10 minutes until raspberries have completely broken down into a sauce. Place in a blender to puree then press puree through a fine mesh strainer using a spoon to get out all of the puree, leaving behind the seeds. Pour the raspberry puree into the caramel sauce, place over medium heat and mix to combine and soften. Raspberry Caramel Chocolate Cups: Make the raspberry caramel and let cool slightly. Melt chocolate. Use a silicone liner OR line a muffin tin with paper liners. Use a glazing brush or a spoon to spread about ½ â 1 tablespoon of melted chocolate in the bottom of each liner and up onto the sides to create a cup. Place in freezer for about 10 minutes to harden. Once chocolate is hard, pour in 1 tablespoon of caramel then place back in the freezer for about 20 minutes to help the caramel harden. Lastly, top each caramel cup with about 1 tablespoon of melted chocolate to completely cover the caramel and coat the sides of the cup then sprinkle with just a pinch of coarse sea salt. Place back in freezer for 10 more minutes. Let sit at room temperature for just a bit to help soften the chocolate, it can get pretty hard in the freezer!
More about "raspberry caramel chocolate cups recipes"
RASPBERRY CARAMELS - A COOKIE NAMED DESIRE
From cookienameddesire.com
4.6/5 (9)Category DessertCuisine AmericanTotal Time 55 mins
- In a medium bowl, mash together the raspberries and 5 tablespoons of the sugar. Mash until the berries are completely mushed, then set the mixture aside for about 15 minutes. Strain the berry puree and juice from the seeds using a fine mesh strainer. Scrape the bottom of the strainer and add that to the rest of the reserved berries. Discard the seeds.
- In a heavy-bottomed saucepan, add the remaining sugar, honey, and heavy cream together. Stir to combine. Heat on medium and cook undisturbed (do not swirl or stir) until the mixture reaches 245 degrees F.
RASPBERRY CARAMEL CHOCOLATE CUPS - NUTRITION TO FIT
From nutritiontofit.com
Estimated Reading Time 6 mins
- Prepare muffin tin with liners, or set out 12 silicone muffin cups (the silicone muffin cup liners result in very clean chocolate cups).
- Combine the raspberries and dates in a food processor and process 3-5 minutes on low speed, until they form an even consistency.
- Melt chocolate and coconut oil in a microwave-safe bowl, stirring after every 30 seconds, until chocolate is evenly melted.
RASPBERRY CARAMEL CHOCOLATE CUPS - PALEOMG
From paleomg.com
5/5 (3)Estimated Reading Time 4 mins
DARK CHOCOLATE CUPS WITH RASPBERRY CHIA JAM
From nourishedbycaroline.ca
ROBINHOOD | CHOCOLATE CARAMEL RASPBERRY BARS
From robinhood.ca
RASPBERRY CHOCOLATE CUPS RECIPE - HOW TO MAKE …
From homecookingadventure.com
31 CHOCOLATE AND RASPBERRY DESSERTS WE LOVE - TASTE OF HOME
From tasteofhome.com
RASPBERRY COCONUT MACAROONS - A KITCHEN ADDICTION
From a-kitchen-addiction.com
WILD RASPBERRY CRèME CARAMEL | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
RASPBERRY - CARAMEL | CALLEBAUT
From callebaut.com
CHOCOLATE RASPBERRY COOKIE DOUGH CUPS (VEGAN)- NOURISHING AMY
From nourishingamy.com
COW CHIP NO BAKE CHEESECAKE – ANNE OF GREEN GABLES CHOCOLATES
From annechocolates.com
RASPBERRY - CARAMEL | CALLEBAUT
From callebaut.com
RASPBERRY CARAMEL CHOCOLATE CUPS RECIPE - EASY RECIPES
From recipegoulash.cc
WARM CHOCOLATE CAKE WITH RASPBERRY CARAMEL CENTER RECIPE …
From chipandco.com
SALTED CARAMEL CHOCOLATE CUPS (4 INGREDIENTS) - CREME DE LA CRUMB
From lecremedelacrumb.com
WARM DIRECTIONS CHOCOLATE CAKE FOR RASPBERRY-CARAMEL …
From cdn1.parksmedia.wdprapps.disney.com
CHOCOLATE, RASPBERRY, AND CARAMEL TRIFLE RECIPE - JAMES …
From jamesbeard.org
MAPLE WALNUT AND ANNE'S CHOCOLATE MUFFINS
From annechocolates.com
CHOCOLATEY RASPBERRY CRUMB BARS RECIPE | LAND O’LAKES
From landolakes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love