Chocolate-Raspberry Dip by Jesse Bluma



Chocolate-Raspberry Dip





Chocolate meet taste buds.  Wow.  This dip is sure to please your 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.  


Ingredients

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


Directions

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. 

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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