Chocolate Decadence with Raspberry Sauce
Chocolate Decadence with Raspberry Sauce takes around 4 hours and 30 minutes from beginning to end. This gluten free recipe serves 12 and costs $1.64 per serving. One portion of this dish contains around 4g of protein, 31g of fat, and a total of 433 calories. This recipe from Shugary Sweets requires bittersweet chocolate, chocolate syrup, corn syrup, and vanillan extract. 200 people have made this recipe and would make it again. It works well as a reasonably priced beverage. With a spoonacular score of 33%, this dish is not so excellent. If you like this recipe, take a look at these similar recipes: Chocolate Decadence, Chocolate Decadence, and Chocolate Decadence.
Servings: 12
Preparation duration: 270 minutes
Ingredients:
16 oz bittersweet chocolate (60% cacao)
1/4 cup chocolate syrup
1/4 cup Karo® Light Corn Syrup
3 egg yolks
1 cup heavy cream
1/4 cup powdered sugar
12 oz fresh raspberries, divided
1/2 cup unsalted butter
1/2 tsp pure vanilla extract
1 tsp Spice Islands® Pure Vanilla Extract
Equipment:
plastic wrap
loaf pan
sauce pan
bowl
mixing bowl
blender
Cooking instruction summary:
Line a 9x5x3-inch metal loaf pan with plastic wrap. Set aside.In a large saucepan over medium heat, combine corn syrup, chocolate and butter. Stir until chocolate is melted and mixture is smooth.Mix 1/2 cup of the cream with the egg yolks in a small bowl. Add to the melted chocolate mixture and cook for about 3 minutes, stirring constantly. Remove from heat and cool completely. Once the chocolate mixture has cooled, continue on by beating 1 1/2 cup heavy cream with powdered sugar and vanilla in a mixing bowl on high speed. Beat until soft peaks form. Fold in the cooled chocolate mixture and stir just until combined. Pour into loaf pan and cover with plastic wrap. Freeze for 4 hours or overnight.To prepare raspberry sauce, combine 6oz of the fresh raspberries with the corn syrup and vanilla extract in a small blender. Process quickly until combined (you still want some chunks of raspberry). For the whipped cream, beat heavy cream with powdered sugar until soft peaks form. Refrigerate or use immediately.To assemble, slice frozen chocolate mousse and arrange on plates. Dollop a large spoonful of whipped cream onto each slice. Drizzle with raspberry sauce, chocolate syrup and add the remaining fresh berries. ENJOY!
Step by step:
1. Line a 9x5x3-inch metal loaf pan with plastic wrap. Set aside.In a large saucepan over medium heat, combine corn syrup, chocolate and butter. Stir until chocolate is melted and mixture is smooth.
2. Mix 1/2 cup of the cream with the egg yolks in a small bowl.
3. Add to the melted chocolate mixture and cook for about 3 minutes, stirring constantly.
4. Remove from heat and cool completely. Once the chocolate mixture has cooled, continue on by beating 1 1/2 cup heavy cream with powdered sugar and vanilla in a mixing bowl on high speed. Beat until soft peaks form. Fold in the cooled chocolate mixture and stir just until combined.
5. Pour into loaf pan and cover with plastic wrap. Freeze for 4 hours or overnight.To prepare raspberry sauce, combine 6oz of the fresh raspberries with the corn syrup and vanilla extract in a small blender. Process quickly until combined (you still want some chunks of raspberry). For the whipped cream, beat heavy cream with powdered sugar until soft peaks form. Refrigerate or use immediately.To assemble, slice frozen chocolate mousse and arrange on plates. Dollop a large spoonful of whipped cream onto each slice.
6. Drizzle with raspberry sauce, chocolate syrup and add the remaining fresh berries. ENJOY!
Nutrition Information:
covered percent of daily need
