Chocolate-Raspberry Dip by Jesse Bluma

Chocolate-Raspberry Dip

Chocolate meet taste buds.  This dip is sure to please a date, everyone at your next party, or simply yourself as you take a dip late at night by the glow of the refrigerator light.  Serve with strawberries infused with vodka, sliced red pears, tangerines, dried apricot coins, cookies, cake, pineapple, or blackberries.  


1 cup Honey Greek yogurt
6 Tablespoons Sweet Ground Chocolate and Cocoa, sifted
1/2 cup organic raspberries, washed, puréed
1/4 cup flaked unsweetened coconut, toasted


Pre-heat oven to 350 degrees Fahrenheit/176 degrees Celsius.

In a flat skillet bring the raspberry balsamic vinegar to a boil on medium heat for approximately 2-4 minutes.  After reducing the vinegar remove, turn off the heat and allow to cool.

Place the ground cocoa in a bowl and sift with a whisk until smooth.

Blend the honey Greek yogurt with the sifted cocoa. 

 Purée and blend in the 1/2 cup of raspberries.

Blend in the black pepper to the yogurt mixture.

Then blend in the balsamic reduction with the yogurt.

Place bowl in the refrigerator.

Line a baking sheet with parchment paper.

Place the coconut flakes on the lined baking sheet.

When oven is fully pre-heated toast the coconut flakes for approximately 2 to 3 minutes.

Serve:  Place the dip in a dish of your choice.  Place ice in another bowl to put under the dip to keep it cold.  Sprinkle dip with toasted coconut.

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