Yield: 8 servings 1-1/2 cups whipping cream 12 oz. semisweet chocolate, coarsely chopped 3/4 cup pitted, dried plums (about 5 oz.) 2 Tbsps. armagnac or cognac (optional) 10 oz. frozen raspberries in syrup, thawed 1 Tbsp. lemon juice 1 tsp. cornstarch Sweetened whipped cream, as needed (optional, for garnish) Raspberries, as needed (optional, for garnish) Mint sprigs, as needed (optional, for garnish) 1. Lightly coat a 91/2" x 51/2" loaf pan with cooking spray. Line bottom and sides with ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.