Red White & Blueberry Trifle

Ingredients:

-1 Angel Food Cake, Cubed

-1 box vanilla pudding mix, made according to box directions

-1/4 cup milk (in addition to milk used in pudding)

-1 1/2 cups raspberries

-1 1/2 cups blueberries

-1 1/2 cups strawberries

-1/3 cup SOOC Blueberry Balsamic Vinegar

-1/3 cup SOOC Raspberry Balsamic Vinegar (or Strawberry Balsamic Vinegar)

-2 cups heavy whipping cream

-2 Tablespoons honey

Directions:

1. Make the vanilla pudding mix, adding the extra 1/4 cup milk; the pudding will be runny. Whip with mixer, two cups of heavy cream with the two tablespoons of honey until stiff peaks form.

2. In a large decorative glass bowl, add half of the cubed Angel Food Cake to the bottom. Add a layer of mixed berries (using about 1/2 of the berries). Pour half of the pudding mixture over the berries. Then drizzle half of the Balsamic Vinegar over the pudding. Next add a layer of 1/2 the whipping cream over the top.

3. Repeat the layers with Angel Food Cake, berries, pudding, balsamic vinegar, finishing with a layer of the whipping cream.

4. Garnish with fresh berries. Keep chilled before serving.

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Balsamic Ganache Truffles

Ingredients:

• 1/2 Cup Steaming hot heavy cream
• 1 pinch of sea salt
• 8 ounces best quality dark chocolate in chip form, or chopped
• 3 tablespoons SOOC dark or white balsamic – my favorite options for this are: coconut, raspberry, tangerine, strawberry, espresso, or traditional 18 year.
• 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Directions:

1. Place the chopped chocolate in a medium size heat proof bowl.
2. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam.  Do not allow it to simmer or boil.
3. Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring.  Stir the mixture gently until all the chocolate is melted.  Add the balsamic and stir well.  Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
4. Have a baking sheet covered with parchment paper ready that will fit into your fridge or freezer.
5. Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball.  If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
6. Place the balls on the prepared baking sheet and then place in the fridge or freezer to firm up the truffles.
7. Once truffles are firm, you can roll into cocoa powder or in tempered (melted) chocolate.  Best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.  Truffles can be served at room temperature.

Makes approximately 30-40 truffles

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Chocolate Cake with Arbequina EVOO

We found this olive oil cake recipe from Nigella Lawson and thought this would be a great treat that is still kinda heart healthy!!                          

 Ingredients: 

• ⅔ cup SOOC Arbequina extra-virgin olive oil (plus more for greasing)
• 6 tablespoons unsweetened cocoa (sifted)
• ½ cup boiling water
• 2 teaspoons vanilla extract
• 1 ½ cups almond meal (or 125g plain flour / 3/4 cup plus 1 tablespoon all-purpose flour)
• ½ teaspoon baking soda
• 1 pinch of salt
• 1 cup superfine sugar
• 3 large eggs
• SOOC Raspberry balsamic vinegar (optional, for topping)

Note: For a fun twist, substitute Arbequina olive oil with SOOC Blood Orange olive oil or any flavor you wish.

Directions: 

• Preheat your oven to 325ºF. Grease a 9-inch springform tin with a little oil and line the base with baking parchment.
• Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, still runny (but only just) paste. Whisk in the vanilla extract, then set aside to cool.
• In another bowl, combine the almond meal (or flour) with the baking soda and pinch of
  salt.
• Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have a pale-primrose, aerated and thickened cream.
• Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
• Pour liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp.
• Let cool for 10 minutes, then ease the sides of the cake with a small spatula and spring it out of the tin. Serve with ice cream, fresh raspberries, and drizzle with SOOC Raspberry balsamic vinegar.

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Raspberry and Cream Chocolato

For an interesting twist on dessert, try this funky pasta!

For Pasta:
1 pkg Rossi Pasta Chocolato Cabernet Taliarini (available in our store!)
Sliced almonds
Chocolate shavings
1/2 pint Fresh raspberries
For Raspberry Sauce:
1/4 pint Fresh raspberries
1/4 cup sugar
1/2 cup water
For Vanilla Sauce:
3 tbsp butter
1 cup heavy cream
1 cup sugar
Pinch of salt
1 tsp vanilla extract

Directions:
(For Raspberry Sauce):  Combine all ingredients in a small saucepan and heat to a simmer.  Turn off heat and strain the sauce with a sieve to remove the seeds.
(For Vanilla Sauce):  Add the first 4 ingredients to a small saucepan, simmer for about 5 minutes.  Remove from heat and add vanilla extract.  Cool 20-30 minutes, it will thicken as it cools.
Cook pasta according to package directions.  When finished, drizzle raspberry sauce onto plate and top with warm pasta.  Pour vanilla sauce over noodles, garnish with raspberries, chocolate, and almonds.  Serves 4.

Courtesy of Rossi Pasta

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