Recipe Roundup: Raspberry Balsamic
Dark Chocolate and Raspberry Balsamic Truffles
Raspberry and chocolate is a classic combo, making a delicious dessert option. Makes about 20 to 25 truffles.
Ingredients:
- 24 oz. good quality dark chocolate, at least 60% (Check out our wide selection of artisan, single-origin chocolate bars!)
- 1/4 tsp. sea salt
- 1/2 cup heavy cream
- 1/4 cup Sigona’s Raspberry Balsamic
- 1/2 cup cocoa powder
Directions: In a double boiler over steaming, but not simmering water, add the chocolate, cream and salt. Allow the chocolate and cream to sit undisturbed for five minutes. Slowly begin to stir the chocolate over the hot water until completely melted.
Add the raspberry balsamic and stir to combine. Pour the melted chocolate in to a shallow baking dish and cover with plastic wrap. Refrigerate for at least 45 minutes or until the chocolate — now called truffle ganache — is solid enough to scoop and roll.
When ready to roll, sprinkle some cocoa powder in a shallow dish or plate. Using a small cookie scoop or spoon, scoop out about 2 teaspoons of the truffle ganache. Roll quickly into balls and then roll the balls in the cocoa powder.
Store at room temperature in a single layer for up to two days or refrigerate in an air tight container.
Three Layer Raspberry, Blood Orange & Chocolate Cookie Bars
Ingredients
The Bar Base:
- 4 oz. semisweet chocolate
- ½ cup Sigona’s Blood Orange Fusion olive oil see note
- 1 egg
- ¼ cup granulated sugar
- 2 tsp Sigona’s Red Raspberry balsamic see note
- 1 ¾ cup all-purpose flour
The Middle Layer:
- 1 cup raspberry jam see our recipe for quick DIY jam
- ¼ cup Sigona’s Red Raspberry balsamic
The Topping:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- ½ cup Sigona’s Blood Orange Fusion olive oil
Instructions
- Preheat oven to 325°F. Grease a 9 x 13” baking pan.
- For the brownies, melt the chocolate with olive oil in a small saucepan over medium-low heat, stirring until smooth. Crack the egg into a small bowl and whisk with 1 tablespoon of the melted chocolate (this tempers the egg so it doesn’t cook and curdle). Add the whisked egg, balsamic and sugar to the melted chocolate and stir until smooth. Remove from heat and fold in the flour. Allow to cool slightly then pour and press into the baking dish.
- In a separate bowl, mix the jam and balsamic. Spread this over the base layer. If desired, drag a knife or toothpick through this to slightly penetrate the cookie layer for a marbled effect.
- Bake for 15 minutes.
- Meanwhile, in a small bowl, mix the topping ingredients until it resembles coarse oatmeal. Sprinkle this over the brownies and bake for 15 minutes more.
- Allow to serve to room temperature or chill them before cutting and serving. Store covered in the fridge for up to 1 week.
