Pies & Tarts
Pies & Tarts
Toll House - Heart Empty

Chocolate Rhapsody

NESTLÉ® TOLL HOUSE®
Chocolate Rhapsody
Level
Intermediate
Prep 
45 min
Cook 
15 min
Servings
12 servings
  • Inspire romance any day of the week with this recipe for indulgence. With its divine raspberry mousse and moist yellow sponge cake separated by a thin layer of decadent chocolate, Chocolate Rhapsody is sure to make love abound.
Key Ingredients
A yellow bag of semi-sweet morsels with a red label beside a gooey chocolate chip cookie and chocolate morsels.
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
12 oz.
A bag of premier white morsels with a blue label and a chocolate cookie with white morsels.
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Premier White Morsels
12 oz.
Ingredients

Make It

Step 1

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

Step 2

Combine flour, baking powder and salt in small bowl. Beat 1/2 cup sugar and butter in small mixer bowl until creamy. Beat in egg and 1 teaspoon vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan.

Step 3

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

Step 4

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

Step 5

Combine 1/3 cup sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely.

Step 6

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

Step 7

Beat remaining 1 1/4 cups cream and remaining teaspoon vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream.

Step 8

Remove side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 3/4 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.

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