Chocolate Strawberry Volcano Recipes

Steps:

• Preheat oven to directions on brownie package.
• Grease and flour a round cake pan and a 8 x 8-inch square pan.
• Prepare brownies as directed on package.
• Spoon 1/2 of the batter evenly in the round cake pan and the other
• half evenly in the square pan.
• Bake for 17-20 minutes or until a knife inserted into the center of
• the brownie comes out clean.
• Cool completely.
• Combine sugar, strawberries and water in a medium saucepan.
• Bring to a boil, stirring occasionally. Reduce heat and gently boil
• for about 10 minutes, stirring occasionally.
• Combine cornstarch and water in a small bowl. Add to saucepan,
• whisking until thickened.
• Chill thoroughly.
• Cut the brownies in the square pan into 1/2-inch cubes.
• Spoon mixture over brownie in the round pan. Sprinkle brownie
• cubes and walnuts on top.
• Drizzle with warmed hot fudge sauce over top of dessert.
• Cut into wedges to serve.

Steps:

• Put the semisweet and white chocolates into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolates in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)
• Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set strawberries on the parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle the white chocolate over the dipped strawberries.
• Set the strawberries aside until the chocolate sets, about 30 minutes.
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Steps:

• Volcano: Dissolve coffee granules in boiling water& set aside to cool.
• Grease 6, 4-oz (125 ml) ramekins.
• Using a whisk, combine flour, cocoa and baking powder in a small bowl, set aside.
• Melt chocolate in a double boiler, add butter& sugar and stir until smooth; transfer to a large bowl.
• Using an electric mixer, beat in eggs 1 at a time on medium speed, add dissolved coffee& flour mixture and continue beating until fully mixed; raise mixer speed to high and beat for 6 more minutes.
• Pour batter into ramekins and tightly wrap with plastic wrap; freeze overnight or up to 2 weeks.
• Coulis: Combine raspberries& sugar in a blender and puree until smooth; strain through a sieve or cheesecloth to remove seeds.
• Add liqueur and store in refrigerator.
• Assembly: Preheat oven to 375 degrees F.
• Take ramekins out of freezer, remove plastic wrap& bake volcanoes for 18 minutes – no longer!
• Cool on rack for 5 minutes- the outsides will be crusty and the centers will be gooey (sort of like your average volcano).
• To serve, drizzle individual plates with raspberry coulis; invert each ramekin onto a plate& add a small scoop of ice cream.