Best 2 Raspberry Mocha Chocolate Bark Recipes
Indulge in a delightful symphony of flavors with our Raspberry Mocha Chocolate Bark, a culinary masterpiece that elevates the classic chocolate bark experience. This delectable treat combines the richness of chocolate with the tangy sweetness of raspberries and the aromatic depth of coffee, offering a multisensory journey that will tantalize your taste buds. Crafted with a blend of dark and milk chocolate, this bark features swirls of raspberry puree and a sprinkling of coffee grounds, creating a visually appealing and texturally exciting confection. As you savor each piece, the vibrant flavors dance on your palate, leaving you with a lingering satisfaction. This recipe is a perfect blend of simplicity and sophistication, making it an ideal choice for both novice and experienced bakers. With just a few simple steps, you can create a stunning and delicious dessert that will impress your friends and family. So, gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY-MOCHA CHOCOLATE BARK
Give classic candy bark a bit of coffee-shop sophistication with crushed chocolate-covered espresso beans. Swirls of raspberry preserves and white baking chips make it even more special. -Aysha Schurman, Ammon, Idaho
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1 pound.
Number Of Ingredients 5
Steps:
- Line a 9-in. square pan with foil; set aside. In a microwave, melt white baking chips and 1/2 teaspoon shortening; stir until smooth. Spread into prepared pan. , Microwave preserves in 10- to 20-second intervals until melted; stir until smooth. Drop preserves by teaspoonfuls over top. Cut through layer with a knife to swirl. Sprinkle with 2 tablespoons espresso beans. Refrigerate for 10 minutes or until firm., In a microwave, melt 1 cup dark chocolate chips and remaining shortening; stir until smooth. Spread over white chocolate layer. Finely chop remaining dark chocolate chips. Sprinkle chips and remaining espresso beans over the top. Refrigerate until firm. Break into small pieces. Store in an airtight container.
Nutrition Facts : Calories 173 calories, Fat 10g fat (6g saturated fat), Cholesterol 3mg cholesterol, Sodium 18mg sodium, Carbohydrate 22g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE RASPBERRY MOCHA LAYER CAKE
A good go to chocolate cake. I've changed this basic recipe to accomodate many different flavours over the years but my favourite is the raspberry. Has been enjoyed by many non-vegans who didn't even know the difference! I got this recipe when I was in high school from a friend. Frost the cake with my Easy Chocolate Icing, recipe # 424521. You can change the jam in the recipe easily, or cook down fresh berries with a little water and thicken with cornstarch and use that instead. I have also doubled the icing and flavoured half with mint extract and used that as the filling.
Provided by CupcakeAngel
Categories Dessert
Time 50m
Yield 2 8 inch cakes, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Blend granulated sugar with vegetable oil. Add water and vanilla and stir well.
- In a seperate bowl, mix flour, baking soda, salt and cocoa.
- Measure out soy milk and stir in instant coffee.
- Add flour mixture gradually to oil and sugar mixture, alternating with soy milk. (Don't over mix)
- Pour into 2 oiled 9 inch pans and bake 40 minutes at 350°F.
- When cake is baked, remove from pans and cool on a wire rack.
- When cool to the touch, spread the raspberry jam over one of the layers. Top with second layer and ice with Easy Chocolate Icing, recipe # 424521.
Nutrition Facts : Calories 519.3, Fat 18.5, SaturatedFat 2.3, Sodium 340.5, Carbohydrate 81.7, Fiber 3.3, Sugar 44.3, Protein 7.8
Tips:
- Ensure the chocolate is finely chopped so it melts evenly and smoothly.
- Use a baking sheet with raised edges to prevent the chocolate from spilling over.
- Spread the chocolate mixture evenly on the baking sheet to ensure uniform thickness.
- Chill the chocolate in the refrigerator for at least 30 minutes before adding the toppings to prevent them from sinking.
- For a richer flavor, use dark chocolate or a combination of dark and milk chocolate.
- If desired, add chopped nuts, dried fruits, or crushed candy canes to the chocolate mixture before chilling.
- Store the chocolate bark in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
Raspberry mocha chocolate bark is a delicious and versatile treat that can be enjoyed as a snack, dessert, or gift. With its combination of rich chocolate, tangy raspberries, and creamy mocha flavor, this bark is sure to satisfy any sweet tooth. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and can be customized to your liking. So gather your ingredients, preheat your oven, and get ready to indulge in this delightful treat!
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