Best 5 Chocolate Raspberry Cloud Recipes
If you have a sweet tooth and are looking for a delightful dessert that will satisfy your cravings, look no further than the chocolate raspberry cloud. This delectable treat combines rich chocolate and tart raspberries in a light and airy cloud-like mousse. The result is a dessert that is both decadent and ethereal, sure to impress family and friends alike. With its combination of sweet, tangy, and creamy flavors, the chocolate raspberry cloud is sure to become a favorite in your home. Whether you're making it for a special occasion or just because, this dessert is sure to be a hit.
Let's cook with our recipes!
CHOCOLATE RASPBERRY CLOUD
This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate.
Provided by Emily Lewis
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
- To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
- Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
- Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 68 g, Cholesterol 94 mg, Fat 34.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 19.1 g, Sodium 358.2 mg, Sugar 43.5 g
CHOCOLATE-RASPBERRY COOKIES
Provided by Food Network Kitchen
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Whisk 1 1/2 cups flour, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. In a large bowl, beat 1 1/4 sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in 3/4 cup chocolate chips and 1/2 cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1 1/2-inch balls; arrange on parchment-lined baking sheets and bake at 375˚ F until set, 12 to 15 minutes.
CHOCOLATE COVERED RASPBERRY
Steps:
- In a cocktail shaker, add the raspberry liqueur, bourbon, chocolate liqueur, heavy cream, and ice. Shake and strain into a martini glass.
- Garnish with a fresh raspberry and serve.
CHOCOLATE RASPBERRY CLOUD
barterfriends.com -- Posted By: uss_voyager -- Post Date: Aug 12 2001 -- NO COOKING - COOKING TIME is REFRIGERATING TIME
Provided by Voyager 1977
Categories Pie
Time 12h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- To Make Crust:
- In a small bowl, mix together crushed cookies and melted butter.
- Press mixture into a 9 inch pie pan using your hands or the back of a spoon.
- Refrigerate until firm.
- To Make Filling:
- Whip 2 cups of cream until soft peaks form.
- Continue to whip while slowly adding sugar, followed by vanilla extract.
- Whip until stiff, then stir in 1/2 cup raspberry syrup.
- Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust.
- Cover with a layer of chocolate cookies.
- Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies.
- If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan.
- Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture.
- Cover carefully.
- Refrigerate at least 12 hours before serving.
- Pie will keep up to 3 days.
- Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer.
- If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
Nutrition Facts : Calories 512.4, Fat 39.1, SaturatedFat 23.1, Cholesterol 124.5, Sodium 233.5, Carbohydrate 39.2, Fiber 0.9, Sugar 25.1, Protein 3.5
CHOCOLATE RASPBERRY CLOUD
This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate.
Provided by Allrecipes Member
Categories No-Bake Pies
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
- To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
- Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
- Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 68 g, Cholesterol 94 mg, Fat 34.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 19.1 g, Sodium 358.2 mg, Sugar 43.5 g
Tips:
- Fresh raspberries are best, but frozen can be used if fresh are unavailable.
- If using frozen raspberries, thaw them completely before using.
- Do not overmix the batter, as this will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For a richer frosting, use heavy cream instead of milk.
- If the frosting is too thick, add a little bit of milk until it reaches the desired consistency.
- Serve the cake immediately or store it in the refrigerator for up to 3 days.
Conclusion:
This chocolate raspberry cloud cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is light and fluffy, with a rich chocolate flavor. The raspberry frosting is tart and tangy, and it perfectly complements the chocolate cake. This cake is sure to be a hit with everyone who tries it.
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