Raspberries And Chocolate A Romantic Combination

On Valentine’s Day, the road to romance is paved with chocolate and raspberries. Frozen Chocolate Dessert with Raspberry Sauce features a vibrant pool of red raspberry sauce surrounding a frozen blend of orange-flavored dark chocolate.

Frozen Chocolate Dessert With Raspberry Sauce

Recipe from the Oregon Raspberry and Blackberry Commission.

2 cups milk

6 ounces bittersweet chocolate

1 cup sugar

1/2 cup butter

1 cup cocoa powder

1 teaspoon orange flavoring or 2 drops orange oil

2 teaspoons unflavored gelatin

1 cup heavy whipping cream

Raspberry sauce:

3 (10-ounce packages) frozen raspberries in syrup, thawed

Juice of 1/2 orange

1/2 cup sugar, or to taste

1-1/2 tablespoons cornstarch

Prepare an 8- by 4-inch loaf pan by lining bottom and sides with a double layer of wax paper that extends over each edge of pan. Set aside.

In a small heavy saucepan over medium-low heat, bring the milk to simmering. Add the bittersweet chocolate and stir occasionally until the chocolate is melted and mixture is smooth.

Add the sugar, butter and cocoa, and whisk until completely dissolved; do not allow to boil. When the mixture looks smooth, strain into a medium bowl, add orange flavoring and set aside to cool.

In a small microwave-safe cup, sprinkle the gelatin over 3 tablespoons of cold water and allow mixture to soften for 2 to 3 minutes. Cook on high (100 percent power) for 20 seconds and allow to stand for 2 minutes or until granules are completely dissolved. Blend into chocolate mixture and set aside.

Beat the heavy cream in a chilled bowl with chilled beaters until nearly stiff and peaks hold their shape. Cool chocolate mixture to room temperature and fold in whipped cream. Pour into loaf pan and freeze 6 hours or overnight.

For the raspberry sauce, process undrained berries and orange juice in processor or blender until smooth. Strain.

In a small saucepan, blend sugar, cornstarch and strained berries. Place over medium heat and bring to a simmer, stirring frequently. Reduce heat and continue stirring until sauce thickens. Remove from heat and allow to cool.

Remove dessert from freezer about 20 minutes before serving. Place 2 to 3 tablespoons raspberry sauce on each dessert plate. Slice with a clean knife dipped in warm water and place a slice on each plate. Garnish with thin slices of orange zest and partially frozen whole raspberries. Pass any extra sauce around the table.

Yield: 16 servings.

Nutrition information per serving: 310 calories, 4 grams protein, 17 grams fat (49 percent fat calories), 43 grams carbohydrate, 82 milligrams sodium, 38 milligrams cholesterol.