Recipes for The Chocolate Raspberry Mousse Cake

Dark Chocolate Ganache

Use this versatile chocolate glaze to cover cakes, dip strawberries or drizzle over ice cream.

12 oz. chopped dark chocolate
12 tablespoons unsalted butter
3 tablespoons corn syrup

Put all the ingredients in a microwave-safe bowl and heat in the microwave for 1 minute. Stir, return to the microwave for one more minute and stir again. If necessary, return to the microwave for 30 second increments and stir after each time, until the chocolate is melted smooth. As always, when working with chocolate use clean, dry utensils and never let the chocolate get hot - warm will do the trick. Store ganache in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Roasted Chopped Almonds

Preheat the oven to 350 degrees. Place 1 and 1/2 cups coarsely chopped almonds on a baking sheet and bake until light golden brown, about 10 minutes (ovens vary, so keep an eye on them). If you can smell them, they're done! Store at room temperature for up to three days, or in the freezer for up to 3 months - freshen for a few minutes in the oven before use.

Recipes for The Everyday Truffle Kit and Crumble Top Kit

Alternate Dark Chocolate Recipes

Raspberry Dark Chocolate Truffles

Non-alcoholic version: In a microwave safe bowl, heat 1/3 cup raspberry preserves (we use Bonne Maman brand) for about 30 seconds. Strain the preserves into a clean bowl to remove the seeds and set aside. Melt the Dark Chocolate as described in the Kit instructions with ¼ cup heavy cream only. Once the mixture is smooth and glossy, stir in the strained raspberry preserves. Cover and chill, and proceed with the original recipe. If you prefer to leave the seeds in or if you have seedless raspberry preserves, use only ¼ cup of raspberry preserves, heat in the microwave for about 30 seconds, and set aside until ready to use.

With Raspberry Liqueur: Melt the Dark Chocolate as described above with 1/3 cup plus 2 teaspoons heavy cream only. Once the mixture is smooth and glossy, stir in 1 tablespoon plus 1 teaspoon of raspberry liqueur (we use Chambord). Cover and chill, and proceed with the original recipe.

Peppermint Dark Chocolate Truffles

Melt the Dark Chocolate as described in the Kit instructions with ½ cup heavy cream and 5 drops peppermint oil. Once the mixture is smooth and glossy, cover and chill and proceed with the original recipe. Peppermint oil is very strong, so please measure accurately.

Orange Dark Chocolate Truffles

Non-alcoholic version: Melt the Dark Chocolate as described in the Kit instructions with ½ cup heavy cream and ½ teaspoon orange oil. Once the mixture is smooth and glossy, cover and chill and proceed with original recipe.

With Orange Liqueur: Melt the Dark Chocolate as described in the Kit instructions with 1/3 cup plus 2 teaspoons heavy cream. Once the mixture is smooth and glossy, stir in 1 tablespoon and 1 teaspoon orange liqueur (we use Cointreau). Cover and chill, and proceed with the original recipe.

Alternate Milk Chocolate Recipes

Peanut Butter Milk Chocolate Truffles

Melt the Milk Chocolate as described in the Kit instructions with ¼ cup plus 2 tablespoons heavy cream. Once the mixture is smooth and glossy, stir in ¼ cup of peanut butter. Cover and chill, and proceed with the original recipe.

Rocky Road Milk Chocolate Truffles

Melt the Milk Chocolate as described in the Kit instructions with ¼ cup plus 2 tablespoons heavy cream. Once the mixture is smooth and glossy, fold in 1/3 to ½ cup each roughly chopped walnuts and miniature marshmallows. Cover and chill, and proceed with the original recipe.

Coffee Liqueur Milk Chocolate Truffles

Melt the Milk Chocolate as described in the Kit instructions with ¼ cup plus 1 tablespoon heavy cream. Once the mixture is smooth and glossy, stir in 1 tablespoon of your favorite coffee liqueur (we use Kahlua). Cover and chill, and proceed with the original recipe.

These are a couple of our favorite fruit crisp combinations:

Cut fresh fruit into 1/2 inch thick slices. When using frozen fruit, let thaw partially. Adjust sugar according to the sweetness of the fruit.

Apple Cinnamon Crisp

8 cups Granny Smith apples (about 5-6 large apples)
1/3 cup sugar
Juice of 1/2 of a lemon
1 teaspoon cinnamon

Peach Berry Crisp

5 cups peaches (about 6 large peaches)
4 cups berries
1/3 cup sugar
Juice of 1/2 of a lemon
3/4 teaspoon nutmeg

Preheat oven to 350 degrees. Toss ingredients together and put in a greased, oven safe dish, about 10”x10”or use individual oven-safe ramekins or bowls. Top with the prepared Crumble Top mix (see package back panel for crumble top directions). Bake for about 40-45 minutes (may be less for ramekins), or until fruit is hot and tender and the crisp top is golden brown. If the topping is brown but the fruit is not yet baked, cover with foil and finish baking. Serve warm or at room temperature with ice cream or whipped cream, if desired. Store leftovers covered in the refrigerator.