This was another recipe that I came across where the final product looked delicious. However, in making it; it was a huge pain! But it was delicious even if it wasn’t as pretty as I’d like. The problem is the original recipe had you layering and swirling and it just didn’t work. The chocolate and the raspberry would just blend together. If I make it again I’ll do one layer and a time, refrigerating between to make them set. None of the swirling. It’s very tasty though. The only modification I made was to add a little framboise brandy to heighten the raspberry flavor. Enjoy!
Raspberry Layer Fudge
- 12 oz while chocolate (chips or chopped)
- 12 Oz semi-sweet chocolate (chips or chopped)
- 1 14oz can sweetened condensed milk, divided
- 2 tsp real vanilla extract
- 1/4 cup pureed raspberries
- 2 tbsp. framboise
- 2 tbsp. water (divided)
Puree the raspberries with the framboise in a blended. Refrigerate until it’s thickened, about 30 minutes.
Line a 8″x8″ pan with parchment paper and spray with non-stick cooking spray.
Put the chocolate and white chocolate in to two microwavable bowls with half of the condensed milk and water in each. Nuke for 30 seconds at a time, stirring in-between, until completely melted and smooth.
Add 1/2 of the chocolate and smooth out. Then add 1/2 of the raspberries and smooth out. Add 1/2 of the white chocolate and, you guessed it, smooth it out. Repeat. Refrigerate until set, about 30 minutes.
Use the parchment paper hanging over the sides to lift it out. Peal it off and cut it into squares and enjoy!