Chocolate Raspberry Mousse

Raspberries are in season and plentiful now – they are sweet and delicious on cereal in the morning or on ice cream for a night snack. There are a variety of desserts that can be made using this wonderful fruit. One of my favorites is this chocolate raspberry mousse. For the mousse, frozen or fresh raspberries can be used. This recipe is featured in our From Oma’s Kitchen Cookbook along with many other good raspberry ideas.

You can replace raspberries with any fruit in season. Examples are: strawberries, blueberries,peaches, blackberries, or pineapple. Prepare a day ahead of your special occasion in a 9 - 10"(22 - 25cm) spring form pan.

Chocolate bottom:

½ cup/125 ml butter

3 square semi-sweet chocolate

1 ¼ cups/310 ml sugar

1 tsp/5 ml vanilla

3 eggs

2/3 cup150 ml all-purpose flour

½ tsp/2 ml baking powder

½ tsp/2 ml salt

Filling:

1 pound/450 gm crushed berries

1 Tbsp/15 ml gelatin (1 envelope)

½ cup/125 ml sugar

11/4 cups/310 ml liquid, juice drained from berries plus water

2 Tbsp/30 ml lemon juice

11/4 cups/310 ml whipping cream (whipped)

3/4 cup/150 ml whipping cream - to decorate

Fresh berries - to decorate

To make the cake - Melt the chocolate with the butter at low heat until smooth. Add sugar, vanilla, and eggs. Mix well. Sift together flour, baking powder and salt. Add to the chocolate mixture - blend. Spread into a greased spring form pan. Bake @ 350E F (180EC) for 25 minutes.or until set. Cool in the pan.

Gelatin filling:- Drain berries - add enough water to the juice to make 11/4 cups(310 ml) of liquid. Combine gelatin, sugar, liquid juice and lemon juice in a saucepan and bring this mixture to a boil. Stir to dissolve. Remove from heat and chill. Mixture should be the consistency of egg whites when ready to beat. Beat 11/4 cups (310 ml) whipping cream to form stiff peaks. Beat gelatin mixture separately, until light. Fold together and fold in crushed fruit. Line 9" (22 cm) spring form pan with strips of parchment paper. Pour filling mixture over cake base in the pan

Refrigerate 4 to 24 hours.

To decorate - Beat remaining whipping cream and use the fresh berries to enhance the appearance. A few mint leaves can be added.

Chocolate Orange Biscotti

What could be nicer with an aromatic cup of coffee than a tasty piece of chocolate Biscotti on a rainy mid-afternoon? This Biscotti is easy to make and can also be packaged in small attractive cellophane bags, tied with a colorful ribbon to be given to a special friend. This recipe is not in the From Oma's Kitchen Cookbook.

3 cups / 750 ml all-purpose flour

½ cup / 125 ml sugar

½ cup / 125 ml brown sugar, packed

½ cup / 125 ml cocoa powder

1 Tbsp / 15 ml baking powder

1 tsp / 5 ml salt

1 Tbsp / 15 ml grated orange zest

½ cup / 125 ml butter, melted

½ cup / 125 ml orange juice

1 Tbsp / 15 ml vanilla

3 eggs, beaten

1 cup / 250 ml white or chocolate chips

……

½ cup / 125 ml chocolate chips

1 tsp / 5 ml butter

In a large mixing bowl, combine flour, sugar, brown sugar, cocoa, baking powder, salt and orange zest and mix well. In a small bowl combine butter, orange juice, vanilla and beaten eggs. Blend well. Combine liquid mixture with dry ingredients and add chocolate chips. Gently knead and divide into two portions.

Make portions into rolls and place onto a parchment covered baking sheet. Flatten each roll with hands moistened with water. Sprinkle with coarse sugar.

Bake @ 350F/ 180C for about 20 to 25 minutes, or until firm to the touch.

Remove baking sheets from oven and let cool for 10 minutes. Reduce temperature to 300F/ 150C.

Cut logs diagonally into 1 inch/ 2 ½ cm slices and place on a baking sheet, cut side up. Bake for about 7 minutes or until surface is dry.

Melt chocolate chips with butter and drizzle over slices.

Let dry, serve or package into a container and freeze. Enjoy!

Chocolate Truffle Crisps

These tasty crisps make a delightful addition to any cookie platter or give-away tin. Sandwich two together with mocha filling and you will have a treat for a special tea. Double the recipe and freeze them for future parties. This recipe is not in the From Oma's Kitchen Cookbook.

1 cup/ 250 ml butter, softened

1 cup/ 250 ml sugar

1 egg

¼ cup/ 60 ml corn syrup

2 cups/ 500 ml all-purpose flour

1/3 cup/ 80 ml cocoa powder

1 ½ tsp/ 7 ml baking soda

½ tsp/ 2 ml ground ginger

½ tsp/ 2 ml salt

. . . . . . . . . .

1 ½ tsp/ 7 ml cocoa powder

½ cup/ 125 ml sugar

Using a mixer, beat butter, sugar and egg together until fluffy. Add corn syrup; beat until well blended. Sift together flour, cocoa, baking soda, ginger and salt. Gradually add flour mixture to butter and mix. Cover and refrigerate dough for an hour or until firm to handle.

In a small bowl, stir together cocoa powder and sugar. With a very small scoop, form small balls of dough and roll them in the cocoa sugar mixture. Place on parchment covered cookie sheets and flatten with the palm of your hand.

Bake @ 350F/ 180C for 10 minutes or until firm.

Cool. Enjoy! Makes about 4 dozen cookies.