Looking for a way to impress your guests with a delectable, chocolatey, and creamy dessert? Nestlé® Toll House® worked with Elise Strachan from MyCupcakeAddiction to create a delicious Disappearing Chocolate Topped Raspberry Ice Cream that you and your friends are sure to love.

With Nestlé® Toll House® Semi-sweet Chocolate Morsels, and Premier White Morsels, Nestlé® Toll House® Dark Chocolate Baking Bar, Nestlé® Carnation® Sweetened Condensed Milk, and some additional ingredients, the sky is the limit on your creativity. Follow this easy step-by-step recipe and bake the world a better place.

INGREDIENTS:

3 cups frozen raspberries
1/2 cup sugar
1/4 cup water
1/2 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
3 cups whipping cream
1 teaspoon vanilla
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 (4 oz.) NESTLÉ® TOLL HOUSE® Dark Chocolate Baking Bar
1 cup NESTLÉ® TOLL HOUSE® Premier White Morsels
1/2 cup lightly crushed freeze dried raspberries
Fresh raspberries to serve (approximately 8 per serving)

STEP-BY-STEP BAKING INSTRUCTIONS:

COOK the raspberries, sugar and water in a saucepan over medium heat until thickened, 10-12 minutes. Pass the mixture through a sieve into a bowl to remove the bulk of the seeds and refrigerate to cool. The sauce will thicken slightly on cooling.

COMBINE condensed milk, vanilla and 2 1/2 cups whipping cream and beat with an electric mixer until soft peaks form. Using a spatula, gently fold through the white morsels being careful not to overmix.

POUR half the ice cream into a freezer-safe container and drizzle over half the raspberry mixture. Use a skewer to swirl it through the ice cream creating red raspberry ripples. Pour over remaining ice cream and repeat with the remaining raspberry mixture.

FREEZE 6-12 hours covered in plastic wrap.

MELT and temper your dark chocolate baking bar. Test your temper by spreading a thin amount of chocolate onto a piece of parchment and ensuring it sets at room temperature within 2-3 minutes. Using an offset spatula, spread your tempered chocolate over a 12” x 14” piece of parchment paper – ensure it is as thin as possible. While the chocolate is still wet, grip the sides of the parchment and tap the paper on the bench to smooth the surface before placing on a baking tray and sprinkling with freeze dried raspberries. Allow to set at room temperature.

HEAT a round cookie cutter that is just slightly larger than the rim of your intended serving glass by placing the bottom ¼” in a shallow dish of boiling water for 15 seconds (Note: do not leave longer than 15 seconds or the cutter may become too hot to hold). Immediately place the cutter onto the sheet of chocolate and allow the heat from the cutter to melt a circle into the chocolate sheet. Do not remove cut circles. Repeat until you have created 6 circles and place in the fridge for 5 minutes to set. Once set, carefully remove the circles from the parchment and set aside. Do not discard the excess chocolate. Once the extra chocolate has returned to room temperature, use a sharp knife to cut small triangle shards from the scraps.

PLACE your remaining dark chocolate and ½ cup cream in a heatproof bowl and stir over medium heat until the chocolate has completely melted and the cream has mixed through. Test temperature with your finger - you want it quite hot as it will cool a little prior to being used. Make this syrup just prior to serving.

LINE the base of 6 dessert glasses with fresh raspberries and place a large, round scoop of raspberry white chip ice cream on top. Add a few chocolate shards and gently place a chocolate circle on top like a lid.

SERVE an individual portion of warm chocolate syrup with each ice cream glass. Encourage guests to pour their chocolate over the center of the heart and watch it dissolve away revealing a delicious ice cream dessert covered with melted chocolate, fresh raspberries and crunchy raspberry pieces.

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