Chocolate Raspberry Cheesecake
Pastry Chef Sumi Saito, Prairie Ink Cafe This not-too-sweet cheesecake is a hit with its berry zing. For sparkle, sprinkle the top with luster dust available at cake supply stores.…
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Chocolate Raspberry No-Bake Cheesecake
Chef Angela Song, Double D's Cheesecake Owner Angela Song loves the creamy texture of the chilled confection, which lends itself to a wide range of flavours. She sells a rotating…
Chocolate Roses
Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre These sweet roses can be made in various sizes and can be used to garnish cakes, dessserts and…
Chocolate Rum Mousse
Chef Helmut Mathae, Pastry instructor at Louis Riel Arts & Technology Centre For his chocolate recipes and sculptures, Chef Helmut uses Callebaut unsweetened dark chocolate for its superior flavour and…
Chocolate Sin Torte
Chef Robert Duehmig, The Chocolate Shop This intensely dark cake tastes surprisingly light. Its silky chocolate mousse melts on your tongue. Ingredients Chocolate Torte 1 cup butter, unsalted, cut into…
Chocolate Soufflé Cakes with Dark Chocolate Sorbet and Orange Caramel Sauce
Pastry Chef Richard Warren, The Fort Garry Hotel Serve these single serving soufflés warm from the oven on a bed of fresh orange segments drizzled with orange caramel sauce. Top…
Chocolate Strawberries
Chocolatier Helen Staines Decadence Chocolates Edible gold leaf flakes add a luxe touch to this romantic classic. Ingredients 1 pkg large strawberries 2 cups dark chocolate 2 cups white chocolate…
Chocolate Supreme No-Bake Cheesecake
Chef Angela Song, Double D's Cheesecake Even if you haven’t purchased a cake directly from Double D’s Meadowood location, chances are you may have tasted one of the sweet shop’s…
Chocolate Swan Cream Puffs
Elegant swan cream puffs are a classic variation of choux pastry. Chef Alix Loiselle La Belle Baguette Method Follow the same choux pastry recipe for the first 8 steps and…
Chocolate Terrine with Raspberry Coulis
Executive Chef Jason Gower, Delta Winnipeg's Blaze Bistro This delicate pâté melts quickly. To preserve its velvety texture, serve within ten minutes of removing from freezer. The raspberry coulis provides…
Chocolate Tree Cupcakes
Clayton Hadaller Pineridge Hollow Ingredients 1 egg 1/2 cup cocoa, sifted 1/2 cup margarine 1 1/2 cups flour 1 tsp baking powder 1/2 cup buttermilk or sour milk (add 1…
Chocolate-Beet Bundt Cake
Chocolate and beets pair up for a sweet, earthy duet. Ingredients Candied beets 1 cup sugar 1 cup water 3 medium-sized beets, cut into 1/8" slices Bundt Cake 1/2 cup…
