DARK CHOCOLATE PUDDING with STRAWBERRY ROSES

Today is National Chocolate Pudding Day, and what could be better than Chocolate Pudding with Strawberry Roses? Here's a recipe from Driscoll's, my favorite berry people. Being a rose aficionado (I have over 150 rose bushes in my garden), it's right up my alley, or should I say garden? The technique for creating strawberry roses is awesome and easy. It really elevates the chocolate pudding both in beauty and taste.

These Strawberry Roses are beautiful to put on top of Strawberry Short Cake, too. There are all kinds of uses. Here's the recipe and instructions for Dark Chocolate Pudding with Strawberry Roses.

DARK CHOCOLATE PUDDING WITH STRAWBERRY ROSES

Pudding 
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping
1 package Driscoll's Strawberries (16 ounces)
8 fresh mint leaves

Directions

Pudding
Melt Chocolate.
Whisk together 1/2 cup milk and cornstarch.
Bring remaining 1- 1/2 cups milk, sugar, cocoa, and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepan and bring to boil, whisking constantly. Cook 1 minute.
Remove from heat and stir in melted chocolate and vanilla.
Spoon into 4 glasses.
Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping 
Before serving, hull 16 strawberries by removing the green calyx.
Take 4 strawberries and cut top off of strawberries. These strawberries will be used as the center for the roses.
For the remaining strawberries, slice into 1/8: sections to use for the rose petals.
Begin arranging sliced strawberries around pudding making sure ends of slices are facing out and extend slightly beyond rim of glass.
After first circle of strawberries is placed, begin making second circle of strawberries but position slightly more forward toward the center of glass.
Continue with third layer.
Once finished add cut strawberry to center and garnish with mint leaves.
Serve immediately.

DARK CHOCOLATE RASPBERRY CREAM PIE: Raspberry Cream Pie Day!

If you've been following my blog, you know I have a soft spot for Driscoll's Berries. They're always sweet, they're always good. And that's what led me to today's recipe. This recipe for Dark Chocolate Raspberry Cream Pie is on the Driscoll's website. There are lots of other berry recipes you'll want to check out, but for today's food holiday, Raspberry Cream Pie Day, you'll want to make this recipe for Dark Chocolate Raspberry Cream Pie!

DARK CHOCOLATE RASPBERRY CREAM PIE

Ingredients

Crust 

1 1/4 Cups chocolate wafer cookie crumbs 

3 Tbsp sugar 

4 Tbsp unsalted butter, melted 

Filling 

4 Ounces dark or semisweet chocolate 

2 Cups whole milk, divided 

4 Tbsp cornstarch 

1/2 Cup sugar 

2 Tbsp unsweetened cocoa powder 

2 Tsp vanilla extract 

Pinch salt 

Topping 

1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries 

3 Tablespoons sugar 

1 Cup heavy cream 

2 Tbsp confectioner's sugar 

1 Tsp vanilla extract 

Directions

Crust 

Preheat oven to 350°F. Place crumbs and sugar in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool. 

Filling 

Melt chocolate. Whisk together 1/2 cup milk and cornstarch. Set aside.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat, stirring frequently. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Once mixture is at a boil and quite thick, cook 1 additional minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight. 

Raspberry Puree 

Puree 1/2 package of raspberries in food processor fitted with metal blade. Strain through a fine mesh strainer. Discard seeds. Stir sugar into puree until disolved. 

Topping 

Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread whipped cream topping on chilled pie. With a small spoon drop small amounts of raspberry puree onto whipped cream. Use a toothpick or sharp knife to swirl puree into cream. Top with remaining raspberries.

CHOCOLATE RASPBERRY TART: National Raspberry Day

Today is National Raspberry Day. I favor Driscoll's Berries, especially since I can find them in the market year round. I live in California, so that's pretty easy. Driscoll's Berries are always sweet and fresh. I especially like their "Super Sweet' berries. Perfection! I love raspberries! I have some every day.

So in honor of the day, here's a recipe for a Chocolate Raspberry Tarte (or Tart)! This recipe is adapted from the Art and Soul of Baking cookbook. Of course, I make a chocolate crust! The crust in this recipe is not the usual one I make from chocolate cookie wafers. This one is made using cocoa powder, and you'll taste the difference. Of course, use only the best ingredients -- the very best cocoa. The original recipe calls for making 15 tiny tartlettes, but you can also make one big tart (or a pie, if you only have a pie pan). A tart is usually made in a shallow fluted pan, usually with a removal bottom -- a tart pan. Tarts rarely have an upper crust.

For the jam at the end, I use Bonne Maman Raspberry Preserves, another of my favorites. Of course, if you make your own raspberry or strawberry jam, you'll want to use that!

CHOCOLATE RASPBERRY TART!

Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder
3/4 cup raspberry jam (or strawberry)
4 ounces dark chocolate (65-75% cacao), chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use spatula to scrape down bowl and beat another minute if there are lumps of butter. Add egg yolk, beat well, and scrape down sides.
Add flour and cocoa powder. Beat on low speed until dough comes together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl. Use spatula to incorporate anything not mixed in.
Put dough in tart pan with removable bottom (or pie pan, if that's all you have). Press dough evenly along bottom and up sides of pan (flute if you're using a tart pan). (as with any pie dough, if it isn't working for you, stick it in the fridge for 15-20 minutes)
Use knife to cut off dough that is above top of pan (save left over dough for repairs). Put dough filled tart pan in fridge for 30 minutes. 
Preheat oven to 350 degrees with rack in lower third. Place dough filled pan on cookie sheet and bake for 15 minutes. Remove from oven and use any leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (in fridge, if you have to).
Put aside Tbsp of jam in small bowl. Spoon rest of jam to cover bottom of tart crust.
Put chocolate in heatproof bowl. Put heavy cream in small saucepan. Heat cream until it just starts to boil, then pour over chocolate. Begin whisking to blend completely and melt all chocolate. Pour ganache into crust.
Refrigerate tart for 1 hour or until filling is firm. Remove from fridge and arrange raspberries on top of tart.
Mix reserved Tbsp of jam with 1/2 tsp of water and heat in microwave for about 15 seconds. Brush jam mixture onto tops of arranged raspberries (just a little to make them shiny).
Serve immediately or refrigerate until ready to serve.
Optional: Sift with powdered sugar before serving.

CHOCOLATE RASPBERRY TART: National Raspberry Tart Day

Yesterday was Raspberry Tart Day, and I forgot to post this great recipe for Chocolate Raspberry Tart. I favor Driscoll's Berries, especially since I can find them in the market year round. I live in California, so that's pretty easy. Driscoll's Berries are always sweet and fresh. I love raspberries!

So in honor of the day (and perhaps for Mother's Day?), here's a recipe for a Chocolate Raspberry Tarte (or Tart)! This recipe is adapted from the Art and Soul of Baking cookbook. Of course, I always make a chocolate crust! The crust in this recipe is not the usual one I make from chocolate cookie wafers. This one is made using cocoa powder, and you'll taste the difference. Of course, use only the best ingredients -- the very best cocoa. The original recipe calls for making 15 tiny tartlettes, but you can also make one big tart (or a pie, if you only have a pie pan). A tart is usually made in a shallow fluted pan, usually with a removal bottom -- a tart pan. Tarts rarely have an upper crust.

For the jam at the end, I use Bonne Maman Raspberry Preserves, one of my favorites.

CHOCOLATE RASPBERRY TART!

Ingredients
4 ounces unsalted butter, softened
1/2 cup sugar
1 egg yolk
1 cup all purpose flour
2 1/2 Tbsp unsweetened DARK cocoa powder
3/4 cup raspberry jam (or strawberry)
4 ounces dark chocolate (65-75% cacao), chopped
1/2 cup heavy whipping cream
6 ounces fresh raspberries
1/2 tsp water
powdered sugar

Directions
Beat butter and sugar on medium speed for 3 minutes until smooth and creamy. Use spatula to scrape down bowl and beat another minute if there are lumps of butter. Add egg yolk, beat well, and scrape down sides.
Add flour and cocoa powder. Beat on low speed until dough comes together (but still has small to medium clumps) and looks moist with dark uniform color. Scrape down bowl. Use spatula to incorporate anything not mixed in.
Put dough in tart pan with removable bottom (or pie pan, if that's all you have). Press dough evenly along bottom and up sides of pan. (as with any pie dough, if it isn't working for you, stick it in the fridge for 15-20 minutes)
Use knife to cut off dough that is above top of pan (save left over dough for repairs). Put dough filled tart pan in fridge for 30 minutes. 
Preheat oven to 350 degrees with rack in lower third. Place dough filled pan on cookie sheet and bake for 15 minutes. Remove from oven and use any leftover dough to repair cracks. Bake another 8 minutes.
Remove tart pan to cooling rack and use rounded side of a spoon to press center down and make more room for filling. Let cool completely (in fridge, if you have to).
Put aside Tbsp of jam in small bowl. Spoon rest of jam to cover bottom of tart crust.
Put chocolate in heatproof bowl. Put heavy cream in small saucepan. Heat cream until it just starts to boil, then pour over chocolate. Begin whisking to blend completely and melt all chocolate. Pour ganache into crust.
Refrigerate tart for 1 hour or until filling is firm. Remove from fridge and arrange raspberries on top of tart.
Mix reserved Tbsp of jam with 1/2 tsp of water and heat in microwave for about 15 seconds. Brush jam mixture onto tops of arranged raspberries (just a little to make them shiny).
Serve immediately or refrigerate until ready to serve.
Optional: Sift with powdered sugar before serving.