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Recipe

Chocolate-Raspberry Cookies & Cream

Scott Phillips

Yield: Yields 2-1/2 cups cream.

Servings: 6

I like to make this with both crème fraîche and heavy cream, but you can use all cream if that’s easier.

Ingredients

  • 3 cups frozen raspberries (about 12 oz.), thawed
  • 5 Tbs. granulated sugar, more if needed
  • Few drops fresh lemon juice
  • Kosher salt
  • 2/3 cup heavy cream
  • 1/3 cup crème fraîche
  • 21 Famous Chocolate Wafer thin chocolate cookies
  • 6 mint sprigs

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 310
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 10
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 50
      Sodium (mg): 200
      Carbohydrates (g): 36
      Fiber (g): 4
      Protein (g): 3

Preparation

  • Put one cup of the raspberries in a small bowl, sprinkle with two Tbs. of the sugar, mash with a fork, and let sit a few minutes.
  • Meanwhile, put the remaining 2 cups of berries and 2 more Tbs. of sugar in a food processor (or blender) and process until the berries form a purée. Strain through a fine-mesh strainer into a small bowl, pressing with a rubber spatula to get the seeds out. Squeeze in a few drops of lemon juice and a tiny pinch of salt. Taste and add more sugar or lemon if needed. The sauce should be thin enough to drizzle. If it seems too thick, add a few drops of water. Cover and refrigerate.
  • In a medium bowl, combine the cream, the crème fraîche, and the remaining 1 Tbs. sugar and whip with a hand mixer until the mixture forms firm, thick peaks. Stir the mashed berries and sugar and lightly fold into the cream mixture with a rubber spatula, leaving streaks.
  • Reserve 6 of the cookies for decoration and crunch up the rest into uneven pieces—not too small. Fold the cookies into the cream. Cover with plastic wrap, pressing the wrap onto the surface of the cream, and chill until the cookie pieces are thoroughly softened, at least 2 hours and preferably overnight.
  • To serve, use an ice cream scoop or large spoon to scoop out a mound of cookies and cream into a small bowl or onto a plate. Drizzle a ribbon of raspberry sauce around the plate, tuck a cookie into the cream, and decorate with a mint sprig.

Reviews

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Reviews

  • tami42 | 08/11/2009

    my kids love this. i always need to make a double or triple portion!! not difficult and delicious.

  • User avater
    mowgli | 04/03/2009

    This is WONDERFUL! Couldn't be easier and the tastes work beautifully together. I agree that the combination of heavy cream and creme fraiche makes it. YUMMY - would happily serve this at a dinner party...

  • Jolka | 07/28/2008

    Very easy to make. We ate some just chilled and then the rest frozen next day.

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