Best Chocolate Raspberry Bags With Raspberry Sauce Recipes

RASPBERRY CHOCOLATE PUFFS

Steps:

• Preheat oven to 425°. Toss together chocolate chips, baking chips and pecans. On a lightly floured surface, roll each pastry sheet into a 12-in. square; cut each sheet into quarters, making four 6-in. squares. , Place squares on ungreased baking sheets; top each with about 1/3 cup chocolate mixture. Lightly brush edges of pastry with water; bring together all corners, pinching seams to seal., Bake until golden brown, 18-20 minutes. Remove to a wire rack to cool slightly. Puree frozen raspberries with 1 cup confectioners' sugar in a food processor. Strain to remove seeds., To serve, dust pastries with confectioners' sugar. Serve with raspberry sauce and, if desired, fresh berries and additional chips.

24 EASY RASPBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

EASY CHOCOLATE RASPBERRY SAUCE

Steps:

• Place the raspberries in a pan and cook over high/medium heat for 2-3 minutes, mashing up with the back of a large spoon and stirring all the time. Transfer the mixture into a fine-mesh strainer, place over a bowl and press and stir for a few minutes to remove the seeds. Discard the seeds.
• Place the raspberry sauce back in the pan, add the sugar, cacao/cocoa and corn flour, bring to boil and simmer for 2 minutes stirring with a whisk all the time. Gradually add the milk, whisking all the time, bring to boil again, then simmer for 2-3 more minutes. Remove from the heat, stir in the butter and serve (or wait for the sauce to cool down first). If the sauce gets too thick after a while just add a bit of milk.

THE ULTIMATE RASPBERRY-CHOCOLATE SAUCE

Steps:

• Puree the raspberries in a food processor fitted with a steel blade, then pass them through a fine strainer or food mill. Set aside.
• In a medium-sized heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries, and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Let the mixture continue to boil slowly for eight minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving it hot, or cover and refrigerate until needed. It will last for at least a month. The sauce may be reheated slowly.

CHOCOLATE-RASPBERRY BAGS WITH RASPBERRY SAUCE

Steps:

• Combine raspberries and one cup powdered sugar in container of an electric blender; process until smooth, stopping once to scape down the sides.
• Pour raspberry mixture through a large wire mesh strainer into a bowl, discarding seeds; chill.
• Roll each pastry sheet on a lightly floured surface into a 12-inch square; cut each sheet of pastry into 4 squares.
• Combine raspberry flavored chocolate morsels, white chocolate morsels and chopped pecans; place evenly in middle of each pastry square. Reserve some morsel mixture for garnish, if desired. Pull up sides of pastry to enclose morsel mixture; twist ends just above morsels, pinching to seal at "neck" and spreading open top edges of pastry to fan out. (The packages will look like little gift bags that are twisted near the top.) Place filled bags on an ungreased baking sheet.
• Bake in a preheated 425 degree oven for 20 minutes, covering loosely with aluminum foil after 10 minutes to prevent excess browning.
• Spoon raspberry sauce evenly onto dessert plates; set aside. Sprinkle baked pastries with remaining 1/4 cup powdered sugar and place a pastry bag in the center of each dessert place on the sauce. Sprinkle reserved morsel mixture over sauce. Serve immediately.
• Note: Pastry bags can be assembled up to 4 hours before cooking; cover with plastic wrap and refrigerate. Commercial raspberry sauce can be substituted for the raspberry sauce. For puff pastry sheets, Pepperidge Farm is recommended.