Chocolate Cherry Heart

Serving Size  : 10    Preparation Time :0:00
Categories    : Cherry Marketing Institute      Holiday
  Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
  1       15-ounce package  refrigerated pie crusts
  1       8-ounce package  cream cheese — softened
  1                cup  confectioners’ sugar
  1           teaspoon  almond extract
     1/2           cup  whipping cream
     2/3           cup  hot fudge ice cream topping
  1       21-ounce can  cherry filling and topping

Allow both crust pouches to stand at room temperature 15 to 20 minutes. Remove one crust from pouch; unfold. Press out fold lines.
If crust cracks, wet fingers and push edges together. Sprinkle 1 teaspoon flour over crust. Turn crust, floured side down, on ungreased cookie sheet. Using paper pattern as guide, cut crust into heart shape.* Generously prick heart crust with fork. Bake in a preheated 450 degree oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with the remaining crust.

Combine cream cheese, confectioners’ sugar and almond extract in a small bowl; beat until smooth. Add whipping cream and beat until thickened.

To assemble, place one heart-shaped pie crust on serving plate; spread with 1/3 cup of the hot fudge. Carefully spread half of cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling over cream cheese. Spread second crust with remaining hot fudge and place over filling. Carefully spread with remaining cream cheese mixture. Spoon remaining cherry filling about 1 inch from edge. Refrigerate until serving time. Store any remaining torte in refrigerator.
Makes 8 to 10 servings.

Description:
  “Taste-tempting flavors of hot fudge sauce and whipped cream pair up with cherries for a dessert that is guaranteed to melt hearts.”
Source:
  “Cherry Marketing Institute”
S(Internet address):
  “http://www.cherrymkt.org/index.html“
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Per Serving (excluding unknown items): 505 Calories; 27g Fat (47.6% calories from fat); 5g Protein; 62g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 354mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates.
NOTES : *To make pattern, cut a piece of paper into a heart shape
        about 10 1/2 inches high and 10 inches wide.

Chocolate-Raspberry Truffles

Serving Size : 36
Categories : Candies Oregon Raspberry & Blackberry
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup unsalted butter
1 pound semi-sweet chocolate — finely chopped
1/2 cup seedless raspberry jam
1/4 cup Black Raspberry Liqueur
OR
1/4 cup Raspberry Chambord
1/2 cup Dutch-process cocoa powder — (optional)
1 cup hazelnuts — roasted and finely chopped

Cut butter into pieces and melt in top of double boiler or metal bowl over(but not touching) hot water. Add chocolate, stirring occasionally until smooth. Remove from heat.

Blend in raspberry jam and raspberry liqueur, until smooth. Cover. Freeze until firm, about 2 hours; or refrigerate until firm, 4 hours or overnight.
Place the cocoa or hazelnuts in a wide shallow pie pan.
Using a melon-baller or a tablespoon, scoop about a tablespoon of the cold chocolate mixture between your palms and roll to form a round ball. Roll in desired coating and place on a sided baking sheet. Repeat until all the chocolate mixture is gone. Cover tightly with plastic wrap until ready to serve. Remove from refrigerator about 10 minutes before serving.

Description:
“The most beloved of French candies, the Truffle is fast becoming one of America’s favorites, too. Our version has an optional cocoa powder dusting, (although in France, it is considered by many to be a requirement!) or a crunchy hazelnut outer coating.”
Source:
“Oregon Raspberry & Blackberry Commission”
S(Internet address):
“http://www.oregon-berries.com/“
Yield:
“36 Bite-size truffles”
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Per Serving (excluding unknown items): 135 Calories; 10g Fat (63.3% calories from fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 4mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.
NOTES : This recipe may be prepared up to 5 days ahead if truffles
are covered tightly and refrigerated. They may also be
frozen for up to a month, double wrapped in plastic.

Rum-Laced Chocolate Fondue

Ingredients
2  Tbsp. half-and-half
1  Tbsp. butter
2  Tbsp. dark or light rum
8  oz. bittersweet or semisweet chocolate, chopped
Dippers fortune cookies, petite croissants (heated according to package directions until warm and crisp), brioche or challah bread (cut in bite-size chunks), whole fresh strawberries, raspberry or mango sorbet (in balls made with 1-tablespoon scoop)

Directions
In a small saucepan bring half-and-half, butter and 1 tablespoon of the rum to simmering. Remove from heat; whisk in chocolate until melted. Whisk in the remaining 1 Tbsp. of rum (if necessary add an additional
tablespoon half-and-half to make dipping consistency). Transfer the chocolate mixture to a small fondue pot or a 10-ounce custard cup.

Serve with dippers. 

Serves 4.