Jessica Wright
Chocolate, Berries & Cream Dessert
Our sister magazine, The Roanoker, releases an annual publication called The Menu that lists all the fantastic restaurants in the Roanoke, VA area. We received many inquiries about the dessert featured on the cover of our latest Menu (go here to flip through the digital version and see all the great Roanoke restaurants!).
Chocolate lover that she is, our associate editor Jessica Wright took on the challenge of re-creating the dessert. We loved it so much, with such great response, that we had to share it with our Blue Ridge Country friends! Here is her recipe:
8 oz. dark chocolate chips (semisweet chips would also work)
6 oz. whipped cream cheese
1/8 cup sugar
¼ cup whipped topping
½ tsp. vanilla
4 oz. strawberries (she used raspberries because strawberries were out of stock at the store)
2 sprigs mint leaves
dusting of confectioner’s sugar
Line a baking sheet with wax paper. Melt the chocolate over a double boiler or in the microwave. Pour the chocolate on the wax paper and spread it out into a rectangle about ¼-inch thick. Put in freezer for 10-15 minutes.
Meanwhile, mix the cream cheese, sugar, whipped topping and vanilla. Set aside. Slice the strawberries or raspberries.
Once chocolate has hardened, carefully cut into six squares. Place back in freezer for 5 minutes. After it has hardened again, place one chocolate square onto plate.
Spread about one tablespoon of the cream cheese mixture on top of the chocolate.
Top with sliced fruit. Repeat layers until you end with the last chocolate square. Top with a dollop of whipped cream, mint leaves and berries.
Sprinkle the top with confectioner’s sugar.