Good morning, Dear Readers:
A quick re blog from another blogger who liked last night’s post.
It’s Chocolate and raspberry, my favorite everything.
It is NOT gluten free. But I almost don’t care. And I bet with a little thought, it could be.
Another raspberry chocolate recipe! Yay! Imagine a rich, fudgy, dark chocolate brownie topped with light, fluffy raspberry mousse. These raspberry mousse brownies taste as great as they sound. Even though they consist of two parts, the hardest thing to do is pushing the raspberries through a sieve to get the seeds out. These brownies are so pretty anyone will love them. The coolest part is that the raspberry mousse darkens in color over the days, so if I took a picture now they would be dark, dark, pink.
Ingredients: Brownies (adapted from here)
10 tablespoons unsalted butter
1 cup granulated sugar
3/4 cup plus 2 tablespoons natural sweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
Raspberry Mousse (from here)
3 tablespoons lemon juice
1/4 ounce powdered gelatin
3 cups raspberries
1/2 cup plus 2 tablespoons granulated sugar
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