Saturday, March 25, 2017

Grab a Fork! This Dessert is for You!

Greetings all. This is the dessert recipe that I served at my luncheon 'Fete a La Parisienne' a few weeks ago. Many have asked for it so here it is.....ENJOY!

  Chocolate Raspberry Decadence Dessert
 with White Mousse & Raspberry Sauce

Won't you have a slice....but make it small,
this is a rich dessert

Oh Yum!

Chocolate Raspberry Decadence with White Mousse & Raspberry Sauce
Chocolate Base
1 box (1 lb 2.3 oz) fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
3 Heaping Tablespoons Raspberry Preserves
White Chocolate Mousse
3 cups whipping cream
4 oz cream cheese, softened
1/4 cup powdered sugar
1/2 cup white vanilla baking chips, melted
Raspberry Sauce
1 package (10 oz) frozen raspberries in syrup, thawed
3 tablespoons sugar
2 Tablespoons cornstarch
1 cup fresh raspberries OR another 10 pkg. frozen raspberries in syrup, thawed and well drained
  (See NOTE below)
Heat oven to 350°F. Grease bottom and sides of 9-inch springform pan. In large bowl, beat brownie mix, oil, water and eggs 50 strokes with spoon. Spread batter in pan. Drop Raspberry preserves by small spoon fulls over top of batter. With the tip of a knife swirl preserves throughout.

Bake 40 to 45 minutes or until center is almost set. (I test it with a wooden skewer and some moist crumbs may still be attached to skewer) Cool 1 hour or until completely cooled.

In large bowl, beat cream until stiff peaks form. In another large bowl, beat cream cheese and powdered sugar until smooth. Stir in melted vanilla baking chips. Fold in 1/3 of whipped cream; fold in remaining whipped cream. Reserve 1-2 cups mixture for piped edges; spread remaining mixture over brownie. Using decorating bag fitted with star tip (1/4 to 3/8-inch opening), pipe decorative border around edge of brownie, making sure border doesn't touch side of pan. Cover; refrigerate at least 2 hours.

Meanwhile, in food processor bowl with metal blade or blender container, process raspberries with syrup until smooth. Strain to remove seeds.Discard seeds. In small saucepan, mix 3 tablespoons sugar, the cornstarch and raspberry purée. Cook and stir over medium heat until mixture boils and thickens. Cool to room temperature. Pour some of the sauce into center of mousse (see picture.) It should cover it like in picture.

About 1 hour before serving, with sharp knife, loosen dessert from side of pan and remove the side of the pan and put it on a platter, arrange the fresh raspberries (or well drained thawed raspberries from carton No. 2) in center of dessert on top of the raspberry sauce. With remaining filled bag of white mousse pipe border around the bottom of the dessert. Refrigerate until serving time. Cut into wedges. Serve with raspberry sauce. Store in refrigerator.

NOTE: When I went to buy the fresh raspberries they were $6.99 for a small cup. There was no way I was going to pay that price. And I tried other stores but no one seemed to have them. So I purchased another 10 oz. carton of the frozen raspberries, thawed them and drained them well. I used the drained raspberry liquid and added it to the pulverized raspberries and thickened it. I then put the remaining raspberries left from the drained juice in the center of my dessert instead of the fresh. And it worked out well and was a fraction of the cost of fresh. Hope that all makes sense.

I adapted and changed this from an old Pillsbury recipe.

THANK YOU for joining me today. Hope you will try this recipe. I know it sounds difficult but it really isn't. And it's outrageously good and I know both your family and guests will love it.
I will be joining some of these fun linky parties:


My name is Nancy but my grandchildren call me Nann. And I am also known as 'Lady Nann, The Grandmother Fairy.' That is where the name for my blog came from. This blog is dedicated to my family, friends and to anyone who loves delicious food, beautiful and charming tablesettings, fun parties, the warmth and comfort of home and the love that abides there.

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