Raspberry Chocolate Surprise

Hi everybody! This instructable is about my new recipe Raspberry Chocolate Surprise. The idea of using a chocolate sphere in a dessert is not original but the rest of the recipe is my own and I will be sharing that with you.
I hope to inspire you so that you might try this at your home.

I used two types of molds with this project, a silicon flower mold and a sphere mold. I also used a baking sheet lined with parchment paper.

For the flower mold I added two tablespoons of semisweet chocolate and allowed the exces to run out of the mold. I used the back of a spoon to spread it evenly in the mold. I then placed it in the refrigerator to firm up.

The spheres were a bit more difficult. They came with two plastic halves. I added two tablespoons of melted semisweet chocolate to one half. I closed the sphere and shook it vigorously to coat the inside. I placed it in the freezer and took it out periodically to turn it so that there wouldn’t be any thick sides of chocolate. When the chocolate had separated from the mold, it was obvious from the outside. You could see air in between the chocolate and the mold. This took several hours. If you don’t wait long enough, you will break your chocolate sphere trying to open it. Take your time and plan ahead.

For the chocolate drizzle, I used melted semisweet chocolate and a spoon to make lines on my parchment paper. I went back and forth to make a “fence” of chocolate. I sprinkled pink sugar crystals over it as it dried. I put it in the refrigerator until I was ready to use it.

To make this creamy semi frozen treat, combine the following ingredients in a stand mixer and mix until smooth. Freeze for several hours.

8 ounces mascarpone cheese
1 cup raspberry or cran-raspberry juice
8 ounces sweetened condensed milk
4 ounces whipped topping
4 drops pink food coloring

The cookie crumble is made from the fusion of two delightful cookies, the oatmeal and the gingersnap cookies. The result is a wonderful surprise that really compliments this project.

2 cups all purpose flour
1 cup quick oats
2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cup sugar
1/2 teaspoon nutmeg
1/4 cup dark molasses
2 large eggs
1 cup unsalted butter
1 teaspoon vanilla

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large bowl, mix dry ingredients together.
3. In a stand mixer, mix wet ingredients together until smooth.
4. Slowly pour dry ingredients into wet ingredients while mixing. Mix until all ingredients are incorporated.
5. On a baking sheet (11 x 7 inches) lined with a non-stick mat (Silpat), place tablespoon sized balls of batter two inches apart.
6. Bake 10 to 12 minutes until edges are lightly browned. Cool. Crumble.

This was the easiest part of the dessert. Lol. I bought a 3 ounce box of raspberry gelatin and followed the package directions. I poured the mixture into tiny molds and then placed it in the freezer so that there would be tiny ice crystals all over the gelatin.

Correction. I think this was the easiest part of the dessert. I used raspberry preserves (2/3 cup) and stirred in 1 tablespoon of water. I microwaved it for 1 minute (high) until it was pretty hot. It has to be hot for the dessert to work and the chocolate to melt.

Here’s how you put it together:
1. In a bowl, place 1/2 cup cookie crumbles.
2. Place 3 crystallized gelatin domes in the center.
3. Cover with chocolate flower mold.
4. Melt bottom off of a chocolate sphere by holding sphere on a warm dish with a flat surface. You need a hole big enough to insert your semi frozen raspberry scoop.
5. Add a semi frozen raspberry scoop into sphere and invert on flower dome.
6. Break chocolate fences into pieces and lean against chocolate structure.
7. Top with edible flowers. I used carnations.
8. Ready to eat? Pour raspberry sauce over structure for the surprise reveal. Your friends and family will love this!
Get several spoons and start digging in!
You can use extra raspberry semi frozen scoops to place in bowls and use the raspberry chocolate melt to garnish those as well for a bunch of desserts after the grand reveal. Works great!