Blackforestspoondessert Recipes

Steps:

• Combine 2 tablespoons of milk and 3 tablespoons cornstarch in a small cup. Pour remaining milk and sugar into a saucepan and bring to a boil over medium heat. Whisk in cornstarch-milk mixture, and cook until milk starts to thicken, about 2 minutes.
• Pour 1/8 cup cold water into a bowl. Sprinkle gelatin powder on top. Let stand until softened, about 1 minute. Add 1/8 cup of hot milk mixture to the bowl with the gelatin, and stir constantly until granules are completely dissolved.
• Remove saucepan from heat and stir in dissolved gelatin mixture. Cool milk mixture completely, 1 to 2 hours.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until firm peaks form. Fold into the saucepan with the chilled milk mixture.
• Pour cherry syrup into a small saucepan. Mix in 1 tablespoon cornstarch and bring to a boil over medium heat until thickened. Immediately stir in cherries and pour into a glass bowl. Pour cream mixture on top in a thick layer and sprinkle with grated chocolate. Refrigerate until firm.

Steps:

• Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on 2 sides; coat with cooking spray. Whisk the all-purpose flour, cocoa powder, almond flour and salt in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until creamy, 2 to 3 minutes. Reduce the mixer speed to medium low; beat in the flour mixture until combined.
• Press the dough evenly into the prepared baking dish in a thin layer with damp hands. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Bake until the chocolate layer is set, 25 to 30 minutes; let cool completely in the pan.
• Meanwhile, combine the jam, dried cherries, lemon juice, cornstarch, almond extract and 1/4 cup water in a small saucepan. Bring to a simmer and cook, stirring occasionally, until the dried cherries soften and the mixture thickens, about 10 minutes. Spread over the chocolate layer and let cool completely.
• Lift the bars out of the pan using the foil. Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth; drizzle on the bars. Let stand until the chocolate sets, then cut into squares.

Steps:

• Preheat the oven to 425 degrees F.
• Combine 1/4 cup sugar and the cherries in a medium saucepan. Cook over medium-high heat, stirring often, until thick and syrupy, 15 to 18 minutes. Stir in the lemon juice and almond extract.
• Stretch and pat the dough into a 10- to 11-inch round and put on a baking sheet. Brush with the butter and sprinkle with 1 tablespoon of the remaining sugar. Bake until golden brown all over, 10 to 12 minutes.
• Spread the cherry compote on the pizza crust and sprinkle the chocolate chips over the top. Return to the oven to lightly melt the chocolate, about 1 minute. Whip the cream with the remaining tablespoon sugar until the cream is thick but does not hold a peak. Drizzle the sweetened cream over the pizza and sprinkle with grated chocolate if using. Cut into wedges and serve warm.

Steps:

• Preheat oven to 350 degrees.
• Prepare pie crust according to package directions for filled 1-crust pie, using 1 tsp flour.
• In a saucepan combine sugar, cocoa and 2 tbs flour, then add butter and milk.
• Cook until mixture begins to boil, stirring constantly; remove from heat.
• Add a small amount of the hot mixture to the eggs and then return the mixture to the pan.
• Fold half the can of pie filling into the mixture in the pan.
• Pour into the crust.
• Bake 35-45 minutes or until center is set but still shiny.
• Cool and then chill at least one hour.
• Combine 2 cups of Cool Whip with the grated chocolate and spread over the cooled pie.
• Top with the remaining pie filling and then the remaining Cool Whip.
• Chill 1/2 hour.

Steps:

• Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP.
• Reserve 1/2 cup cookie crumbs; stir remaining crumbs into pudding mixture. Spoon half into 1-1/2-qt. serving bowl; top with layers of 1 cup each of the remaining COOL WHIP and pie filling.
• Cover with layers of remaining pudding mixture, COOL WHIP, pie filling and reserved cookie crumbs.

Steps:

• Put crème de cacao in shot glass. Hold a regular teaspoon (not a measuring spoon) upside down over liqueur (spoon should be at a diagonal, with only the tip touching the liqueur), then gently pour cherry juice over curved part of spoon to float it on top of crème de cacao.
• Using a clean, dry teaspoon, gently pour cream into glass in same manner, creating a third layer. Shave some chocolate over cream using a vegetable peeler.

Steps:

• Preheat oven to 350 degrees.
• Coat a 12-inch pizza pan with non-stick cooking spray.
• Prepare brownie mix according to package directions.
• Spread the prepared batter evenly over the bottom of the pan.
• Bake for 20-25 minutes or until a wooden toothpick inserted in center comes out clean, let cool.
• In a 2-3 quart mixing bowl, beat the cream cheese, confectioners sugar and whipped topping until smooth.
• Spread the mixture evenly over the brownie crust.
• Spoon on the cherry pie filling, spread to about 1 inch of the outer edge.
• Sprinkle chocolate candy sprinkles on the outer white rim.
• Chill and serve.
• Makes 12 slices.

Steps:

• Add all ingredients to a high-speed blender and puree until smooth. Pour into glass (or divide between two glasses) and top with optional toppings if desired. I like adding a chocolate syrup rim - just drizzle a bit of chocolate syrup onto a small plate and dip in the rim of the glass. Plop in a straw and serve!

Steps:

• Make fresh, hot, strong coffee and keep warm until ready to mix.
• Place a medium size pot on low and add the chocolate syrup and chocolate milk, stir and keep warm, until needed.
• With a hand blender mix the heavy cream, cherry liquer and white sugar until it is smooth, thick and creamy.
• Add the coffee and cherry liquer to the chocolate milk and stir gently.
• Pour coffee into a large mug and garnish with the cherry flavored whipped cream, bittersweet chocolate shaving and top with the cherry cluster.