Best Raspberry Mocha Chocolate Bark Recipes

LOW-CARB SALTED RASPBERRY CHOCOLATE BARK - 4 INGREDIENTS

Steps:

• Place the chocolate chips and the coconut oil in a microwave safe bowl or jug and melt in 20-30 second intervals.
• Stir well after each microwave burst to ensure chocolate doesn't burn.
• Place the raspberries in a plastic bag and crush so they break into very small pieces. I used the back of my measuring cup.
• Reserve a teaspoon or so of the crushed raspberries and add the rest to the chocolate mixture. Stir and microwave again for one or two 20-30 second bursts until the mixture is soft.
• Taste the chocolate mixture to decide if you want to add low-carb sweetener and add it here.
• Pour the mixture onto a baking sheet lined with parchment paper and spread out thinly.
• Sprinkle the reserved raspberries and the coarse salt over the top of the chocolate.
• Place in the freezer for 20-30 minutes.
• Break up into small pieces and store in the fridge, freezer or in an air tight container.

CREAMY MOCHA CHOCOLATE AND RASPBERRY PARFAIT

Steps:

• To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.
• To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
• Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.