There is nothing like a delicious chocolate and many times the over processed confections that are sold in many stores often don’t hit the spot for real chocolate lovers. How do we resolve that? Well we find this delicious Chocolate Raspberry Bonbons recipe from Elana’s Pantry of course! It’s just an added bonus that these are gluten free and vegan friendly as well so even more of you chocoholics can enjoy them!
Chocolate Raspberry Bonbons
¾ cup dark chocolate chips 73% cacao
¼ cup raspberry jam
- Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate
- Using a small paint brush, coat the bottom and sides of a candy mold
- Place mold in freezer for 10 minutes to allow chocolate to harden
- Remove mold from freezer
- Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup
- Paint chocolate over raspberry jam to cover and make final layer
- Place in freezer for 10 minutes to harden
- Remove from freezer, turn mold upside down and pop candies out of mold
makes 11 bonbons (depending on your mold)
Photo by elana’s pantry
Recipe by elana’s pantry
Chocolate souffle is one of the few chocolate based desserts that just baffles me. No matter how hard I try I simply cannot bake a souffle. However, that said, I am sure that there are plenty of you out there who can bake a souffle so here is a great dark chocolate souffle recipe to try out!
- 1 tablespoon unsalted butter, softened
- 10 1/2 ounces (10 squares) extra-bittersweet chocolate
- 1 1/3 cups whole milk
- 1 tablespoon cornstarch
- 3 large egg yolks, room temperature, lightly beaten
- 6 large egg whites, room temperature
- 1/3 cup sugar; more for soufflé ramekins
Heat oven to 400°. Butter and sugar six 6-ounce souffl? ramekins. Place on a rimmed baking sheet; set aside.
In a double boiler over medium heat, melt the chocolate until smooth. Remove from the heat and keep warm.
In a medium heavy-bottom saucepan combine milk and cornstarch. Stir well with a wooden spoon to combine. Bring the mixture to a boil over medium heat, stirring continuously, until thick.
Remove milk mixture from the heat and stir in warm melted chocolate. Let cool slightly. Add lightly beaten egg yolks and stir until well combined.
In the bowl of a heavy-duty mixer, whip egg whites on medium speed until foamy. Slowly add sugar and increase speed to high. Whip until shiny and stiff peaks form, about 3 minutes.
Using a whisk, lighten the chocolate mixture with about 1/3 of the beaten egg whites. Stir until well-combined. Using a large rubber spatula, fold in remaining egg whites until just incorporated.
Spoon mixture into prepared souffle ramekins; the mixture should come up to the top of the ramekin. Transfer filled soufflé ramekins on rimmed baking sheet to oven. Bake until risen, 12 to 15 minutes. Serve immediately.
Photo by jchong
Recipe courtesy of Epicurious