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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
2/3 cup crushed pretzels
1/2 cup finely chopped pecans
3 tbsp. sugar
4 tbsp. unsalted butter, melted
1 pt. heavy cream, divided
12 oz. white baking chocolate
1/2 cup light corn syrup
6 oz. cream cheese
1/4 cup powdered sugar
1 tsp. vanilla
2 cups raspberries
1/4 cup seedless raspberry jam, whisked with 1 tbsp. water
In small mixing bowl, stir together pretzels, pecans and sugar; stir in butter. Pour in an even layer on rimmed baking sheet; bake at 325 until lightly browned (8-10 min.). Set aside to cool completely.
Line a loaf pan with plastic wrap, extending over sides of pan; set aside.
In medium saucepan, cook 1/3 cup cream, chocolate, corn syrup and cream cheese over low heat until completely smooth (6-8 min.), whisking constantly; cool to room temperature.
In large mixing bowl, beat remaining cream, powdered sugar and vanilla on high speed until stiff peaks form; fold in cooled chocolate mixture by hand. Fold in raspberries. Scoop into prepared pan and press flat. Evenly sprinkle pretzel topping on top; press in gently. Cover with plastic; freeze until firm (8 hrs. to overnight).
To Serve: 20 min. before serving, unwrap; invert dessert loaf on plate. Remove plastic; let stand. Just before serving, warm raspberry sauce in microwave just to drizzling consistency (about 10 sec.), cut into slices; drizzle plate or slices with sauce. Serves: 16
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RASPBERRY TRUFFLE DESSERT
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Category: Layered Desserts
Prep Time: Cook Time: Total Time:
2/3 cup crushed pretzels
1/2 cup finely chopped pecans
3 tbsp. sugar
4 tbsp. unsalted butter, melted
1 pt. heavy cream, divided
12 oz. white baking chocolate
1/2 cup light corn syrup
6 oz. cream cheese
1/4 cup powdered sugar
1 tsp. vanilla
2 cups raspberries
1/4 cup seedless raspberry jam, whisked with 1 tbsp. water
In small mixing bowl, stir together pretzels, pecans and sugar; stir in butter. Pour in an even layer on rimmed baking sheet; bake at 325 until lightly browned (8-10 min.). Set aside to cool completely.
Line a loaf pan with plastic wrap, extending over sides of pan; set aside.
In medium saucepan, cook 1/3 cup cream, chocolate, corn syrup and cream cheese over low heat until completely smooth (6-8 min.), whisking constantly; cool to room temperature.
In large mixing bowl, beat remaining cream, powdered sugar and vanilla on high speed until stiff peaks form; fold in cooled chocolate mixture by hand. Fold in raspberries. Scoop into prepared pan and press flat. Evenly sprinkle pretzel topping on top; press in gently. Cover with plastic; freeze until firm (8 hrs. to overnight).
To Serve: 20 min. before serving, unwrap; invert dessert loaf on plate. Remove plastic; let stand. Just before serving, warm raspberry sauce in microwave just to drizzling consistency (about 10 sec.), cut into slices; drizzle plate or slices with sauce. Serves: 16
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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