Chocolate Rhapsody (Thanks Shannon (Shivering) W)

Filed in Gather Food Essential by on February 15, 2008 0 Comments

Okay, a while back, Shannon (Shivering) W. posted an article with a dessert recipe she had received in a newsletter.  You can see her post here.  As soon as I read the name of the dessert, saw the photo of it, and read the list of ingredients I knew I simply had to try it.  I am a complete and total sucker for just about any dessert!  The recipe can be found here and you might want to go there and look at the picture on the site, because that picture is so much better than the ones I have here.  Mine do not do it justice.

The recipe was for Chocolate Rhapsody.  Sounds great already, huh?!  The recipe follows.


2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup granulated sugar
6 tablespoons butter or margarine, softened
1 large egg
1 teaspoon vanilla extract
1/4 cup milk

2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup heavy whipping cream

1/3 cup granulated sugar
2 tablespoons water
1 teaspoon cornstarch
1 pkg. (10 oz.) frozen raspberries in syrup, thawed, pureed and strained
3 bars (6-oz. box) NESTLÉ® TOLL HOUSE® Premier White Baking Bars, broken into pieces
1 3/4 cups heavy whipping cream, divided
1 teaspoon vanilla extract
Sweetened whipped cream (optional)
Fresh raspberries (optional)


PREHEAT oven to 350° F. Grease 9-inch springform pan.

COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack.

MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely.

COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted. Cool completely. Stir into raspberry mixture.

BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

REMOVE side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.


My husband made this dessert last night, so it wasn’t ready to try until this morning.  It’s actually what I ate for breakfast.  LOL  The recipe didn’t turn out quite right for us for various reasons.  We plan on trying it again, because even though it’s “not quite right” it’s still an excellent tasting dessert.  For starters, we don’t have a springform pan.  We just used a regular 9 x 9 inch square metal pan.  Secondly, hubby didn’t strain the raspberries as the recipe requests, so the mousse layer wasn’t as firm as it should have been.  Last, he didn’t put the chocolate layer on top of the mousse layer.  I don’t think he read ahead and realized he was supposed to do this part.  Overall, the dessert is tasty, and we want to attempt making it again (correctly!).

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