Picture this: a world where desserts aren’t just sweet, but stunningly pink and irresistibly smooth. That’s the magic of ruby chocolate—a naturally rosy-hued treat that’s taking the dessert scene by storm. If you’re ready to elevate your baking game with something truly special, you’re in the right place. Dive into these 20 decadent recipes and discover how to turn every treat into a showstopper!
Ruby Chocolate Mousse with Fresh Berries
Unbelievably, I discovered ruby chocolate during a holiday market last winter, and its unique berry-like flavor with creamy notes instantly captivated me—I knew I had to create a dessert that highlighted its delicate profile. This mousse is my elegant yet simple tribute, perfect for when you want something special without spending hours in the kitchen, and I love how the fresh berries cut through the richness, making each spoonful feel like a celebration.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 0 minutes
Ingredients
– 8 ounces ruby chocolate, finely chopped
– 1 cup heavy cream, cold
– 3 large pasture-raised eggs, separated
– 1/4 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 1 cup assorted fresh berries (such as raspberries, strawberries, and blueberries), for garnish
Instructions
1. Place the finely chopped ruby chocolate in a heatproof bowl.
2. In a small saucepan, heat 1/2 cup of the cold heavy cream over medium heat until it just begins to simmer, about 3-5 minutes; do not let it boil to prevent scorching.
3. Immediately pour the hot cream over the chopped ruby chocolate, letting it sit undisturbed for 1 minute to melt gently.
4. Whisk the chocolate and cream mixture until smooth and fully combined, creating a ganache base.
5. In a separate bowl, whisk the egg yolks with the granulated sugar and vanilla extract until pale and thickened, about 2-3 minutes.
6. Gradually temper the egg yolk mixture by slowly pouring in the warm chocolate ganache while whisking constantly to avoid curdling.
7. In a clean, dry bowl, beat the egg whites with the fine sea salt using an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes; ensure no traces of yolk are present for maximum volume.
8. Gently fold the beaten egg whites into the chocolate mixture in three additions using a spatula, maintaining as much air as possible for a light texture.
9. In another bowl, whip the remaining 1/2 cup of cold heavy cream to medium peaks, about 2-3 minutes, checking frequently to avoid over-whipping.
10. Fold the whipped cream into the chocolate mixture until no white streaks remain, being careful not to deflate the mousse.
11. Divide the mousse evenly among six serving glasses or bowls, tapping lightly on the counter to remove any air bubbles.
12. Refrigerate the mousse for at least 4 hours, or until set and chilled through, covering with plastic wrap to prevent a skin from forming.
13. Just before serving, top each portion with a generous handful of assorted fresh berries for a vibrant, fresh contrast.
My favorite part is how this mousse sets into a velvety, cloud-like texture that melts on the tongue, with the ruby chocolate’s subtle tartness balancing the sweet creaminess. For a creative twist, try layering it with crushed shortbread cookies or drizzling with a berry coulis to enhance the fruity notes—it’s a dessert that feels indulgent yet refreshingly light.
Ruby Chocolate Truffles with Sea Salt
Venturing into the world of ruby chocolate has been one of my most delightful kitchen experiments this holiday season, and these truffles—with their stunning pink hue and complex berry notes—are the perfect festive treat to share with friends. I love how the subtle tang of the ruby chocolate plays against the flaky sea salt, creating a sophisticated balance that feels both indulgent and refined. Making these truffles has become a cherished Christmas Eve tradition in my home, where the rich aroma of melting chocolate fills the kitchen with warmth.
Serving: 24 truffles | Pre Time: 20 minutes | Cooking Time: 5 minutes
Ingredients
– 8 ounces high-quality ruby chocolate couverture, finely chopped
– ½ cup heavy cream (36% milkfat)
– 2 tablespoons unsalted European-style butter, at room temperature
– 1 teaspoon pure vanilla extract
– ¼ cup Dutch-process cocoa powder, for coating
– 1 tablespoon Maldon sea salt flakes, for finishing
Instructions
1. Place the finely chopped ruby chocolate couverture into a medium heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it reaches a gentle simmer, about 180°F, with small bubbles forming around the edges.
3. Immediately pour the hot cream over the chopped chocolate and let it stand undisturbed for 2 minutes to allow the chocolate to melt.
4. Using a silicone spatula, gently stir the mixture from the center outward until completely smooth and emulsified, a technique that prevents the chocolate from seizing.
5. Add the room-temperature butter and pure vanilla extract to the chocolate ganache, stirring continuously until fully incorporated and glossy.
6. Cover the bowl tightly with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming, and refrigerate for at least 2 hours until firm enough to scoop.
7. Using a 1-teaspoon cookie scoop, portion the chilled ganache onto a parchment-lined baking sheet, rolling each portion quickly between your palms to form smooth spheres.
8. Place the Dutch-process cocoa powder in a shallow dish and gently roll each truffle to coat evenly, tapping off any excess for a delicate, velvety finish.
9. Transfer the coated truffles back to the parchment-lined sheet and refrigerate for 15 minutes to set the cocoa coating.
10. Just before serving, garnish each truffle with a delicate pinch of Maldon sea salt flakes, pressing lightly to adhere.
Here, the truffles reveal a luxuriously smooth, melt-in-your-mouth interior that contrasts beautifully with the crisp cocoa shell and briny salt crystals. For a stunning presentation, arrange them on a chilled slate board alongside dried rose petals, or package them in petite gift boxes tied with silk ribbon for a heartfelt holiday offering.
Ruby Chocolate Cheesecake with Raspberry Glaze
Last December, while wandering through a specialty chocolate shop, I stumbled upon ruby chocolate—its fruity, berry-like flavor instantly captivated me. I knew I had to create a dessert that highlighted its unique profile, and after several test batches (and many happy taste-testers), this Ruby Chocolate Cheesecake with Raspberry Glaze was born. It’s become my go-to showstopper for holiday gatherings, blending creamy indulgence with a vibrant, tangy finish.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 55 minutes
Ingredients
– 2 cups finely crushed graham cracker crumbs
– ½ cup unsalted butter, melted and clarified
– 24 ounces full-fat cream cheese, softened to room temperature
– 1 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 3 pasture-raised eggs, lightly beaten
– 8 ounces ruby chocolate, finely chopped
– ½ cup heavy cream
– 1 cup fresh raspberries, for the glaze
– ¼ cup granulated sugar, for the glaze
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan with clarified butter.
2. In a medium bowl, combine the graham cracker crumbs and clarified butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan, using the back of a measuring cup to create an even layer.
4. Bake the crust for 10 minutes at 325°F until lightly golden, then remove and let it cool completely on a wire rack.
5. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 3 minutes until smooth and lump-free.
6. Gradually add 1 cup of granulated sugar and the vanilla extract, beating for another 2 minutes until fully incorporated.
7. Tip: To prevent cracking, add the lightly beaten eggs one at a time, mixing on low speed just until combined after each addition.
8. In a heatproof bowl set over a saucepan of simmering water, melt the ruby chocolate with the heavy cream, stirring constantly until smooth.
9. Allow the chocolate mixture to cool slightly, then fold it gently into the cream cheese batter until no streaks remain.
10. Pour the batter over the cooled crust and smooth the top with an offset spatula.
11. Place the springform pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
12. Bake the cheesecake in the water bath at 325°F for 55 minutes, or until the edges are set but the center still jiggles slightly when shaken.
13. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent sudden temperature changes.
14. Remove the cheesecake from the water bath and let it cool to room temperature on a wire rack, then refrigerate for at least 6 hours or overnight.
15. For the glaze, combine the fresh raspberries, ¼ cup granulated sugar, and lemon juice in a small saucepan over medium heat.
16. Cook the mixture for 8-10 minutes, mashing the berries with a fork until they break down and the sauce thickens slightly.
17. Strain the glaze through a fine-mesh sieve into a bowl to remove the seeds, pressing with a spatula to extract all the liquid.
18. Tip: For a glossy finish, let the glaze cool to room temperature before drizzling it over the chilled cheesecake.
19. Release the cheesecake from the springform pan and transfer it to a serving plate.
20. Drizzle the raspberry glaze over the top in a decorative pattern, using a spoon or piping bag for control.
21. Tip: Garnish with extra fresh raspberries and a sprinkle of ruby chocolate shavings for an elegant presentation.
Rich and velvety, this cheesecake boasts a smooth texture that melts on the tongue, with the ruby chocolate imparting subtle berry notes that pair beautifully with the tart raspberry glaze. Serve each slice chilled, perhaps with a dollop of whipped cream or a side of vanilla bean ice cream to balance the flavors—it’s a dessert that’s as visually stunning as it is delicious, perfect for making any occasion feel special.
Ruby Chocolate Brownies with Hazelnut Crunch
Holiday baking always brings back memories of my grandmother’s kitchen, but this year I wanted to create something uniquely modern yet nostalgic. Ruby chocolate brownies with hazelnut crunch combine the fruity tang of ruby chocolate with the earthy richness of toasted hazelnuts, resulting in a treat that’s as visually stunning as it is delicious. Trust me, these are the brownies that will make your holiday table sparkle.
Serving: 16 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 cup unsalted European-style butter, clarified
– 8 ounces high-quality ruby chocolate couverture, finely chopped
– 1 ½ cups granulated cane sugar
– 4 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– ¾ cup all-purpose flour, sifted
– ¼ cup Dutch-process cocoa powder
– ½ teaspoon fine sea salt
– ¾ cup roasted hazelnuts, coarsely chopped
Instructions
1. Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a medium saucepan over low heat, melt 1 cup of clarified unsalted European-style butter completely, swirling the pan occasionally to ensure even heating.
3. Remove the saucepan from heat and immediately add 8 ounces of finely chopped high-quality ruby chocolate couverture, stirring gently until fully melted and smooth—this prevents the chocolate from seizing.
4. In a large mixing bowl, whisk together 1 ½ cups of granulated cane sugar and 4 lightly beaten large pasture-raised eggs until the mixture is pale and slightly thickened, about 2 minutes.
5. Gradually pour the warm ruby chocolate mixture into the egg-sugar mixture, whisking constantly to temper the eggs and avoid curdling.
6. Stir in 1 teaspoon of pure vanilla extract until just incorporated.
7. In a separate bowl, sift together ¾ cup of all-purpose flour, ¼ cup of Dutch-process cocoa powder, and ½ teaspoon of fine sea salt to ensure no lumps.
8. Gently fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix—this keeps the brownies fudgy rather than cakey.
9. Fold in ¾ cup of coarsely chopped roasted hazelnuts, distributing them evenly throughout the batter.
10. Pour the batter into the prepared baking pan, spreading it into an even layer with the spatula.
11. Bake in the preheated oven at 350°F for 28-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating they’re perfectly done.
12. Allow the brownies to cool completely in the pan on a wire rack for at least 2 hours before slicing into 16 squares with a sharp knife, wiping it clean between cuts for neat edges.
Each bite offers a fudgy, dense texture with a subtle berry-like flavor from the ruby chocolate, complemented by the satisfying crunch of hazelnuts. Enjoy them slightly warmed with a dollop of crème fraîche or crumbled over vanilla ice cream for an indulgent dessert twist.
Ruby Chocolate Fondue with Assorted Fruits
Remember those holiday gatherings where everyone huddles around a warm, inviting pot of melted chocolate? Ruby chocolate fondue takes that cozy tradition and gives it a stunning pink twist that’s as festive as it is delicious. I first tried ruby chocolate at a specialty food market last winter, and its unique berry-like tang with creamy cocoa notes had me dreaming of this shareable dessert ever since.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 5 minutes
Ingredients
– 12 ounces high-quality ruby chocolate couverture, finely chopped
– 1 cup heavy cream (36% milkfat)
– 2 tablespoons unsalted butter, cubed
– 1 teaspoon pure vanilla extract
– 1/8 teaspoon fine sea salt
– Assorted fresh fruits for dipping (such as strawberries, banana slices, pineapple chunks, and apple wedges)
Instructions
1. Prepare your dipping station by washing and thoroughly drying all fresh fruits, then arranging them on a large platter.
2. Place the finely chopped ruby chocolate couverture in a medium heatproof bowl.
3. In a small saucepan, combine the heavy cream and cubed unsalted butter over medium-low heat.
4. Heat the cream mixture until it reaches 180°F on an instant-read thermometer, stirring occasionally with a silicone spatula to prevent scorching—this gentle heating helps emulsify the fat without boiling.
5. Immediately pour the hot cream mixture over the chopped ruby chocolate in the bowl, ensuring all chocolate is submerged.
6. Let the mixture stand undisturbed for 2 minutes to allow the chocolate to melt evenly.
7. Starting from the center, gently whisk the chocolate and cream together in small circular motions until completely smooth and glossy, which typically takes about 1 minute.
8. Whisk in the pure vanilla extract and fine sea salt until fully incorporated.
9. Transfer the fondue to a warmed fondue pot or serving bowl set over a tea light candle to maintain temperature.
10. Serve immediately with the prepared fruit platter, providing long-stemmed forks or skewers for dipping.
Unbelievably smooth with a delicate pink hue, this fondue offers a sophisticated balance of creamy cocoa and subtle red fruit notes that cling beautifully to each fruit piece. For an elegant presentation, try serving it in individual ramekins with edible flower petals scattered around the dipping fruits—the visual contrast makes it perfect for holiday tables or intimate dinner parties.
Ruby Chocolate Macarons with Pink Ganache
Just when I thought macarons couldn’t get more enchanting, ruby chocolate entered my kitchen and transformed my favorite French confection into a blush-hued masterpiece perfect for holiday gifting or a festive afternoon treat. I’ll admit, my first batch of these required patience—macarons are notoriously finicky—but the reward of that crisp shell giving way to a creamy, berry-kissed ganache is utterly worth the effort. Serving: 24 macarons | Pre Time: 45 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup superfine almond flour, sifted
– 1 ¾ cups confectioners’ sugar, sifted
– 3 large pasture-raised egg whites, at room temperature
– ¼ cup granulated sugar
– 1 teaspoon pure vanilla extract
– 2 drops pink gel food coloring
– 6 ounces ruby chocolate, finely chopped
– ½ cup heavy cream
– 1 tablespoon unsalted butter, softened
Instructions
1. Line two baking sheets with silicone mats or parchment paper.
2. In a medium bowl, whisk together the sifted almond flour and confectioners’ sugar until fully combined.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, about 1 minute.
4. Gradually add the granulated sugar while continuing to beat, then increase speed to high and whip until stiff, glossy peaks form, about 3-4 minutes.
5. Gently fold the vanilla extract and pink gel food coloring into the meringue until just incorporated.
6. Sift the almond flour mixture over the meringue in three additions, folding gently with a spatula after each until the batter flows like lava and a ribbon holds for 10 seconds when lifted—this is the crucial “macaronage” stage; overmixing will cause flat shells.
7. Transfer the batter to a piping bag fitted with a ½-inch round tip.
8. Pipe 1½-inch circles onto the prepared sheets, spacing them 1 inch apart, then firmly tap the sheets on the counter 3-4 times to release air bubbles.
9. Let the piped shells rest at room temperature until a skin forms and they are no longer tacky to the touch, about 30-45 minutes; this prevents cracking during baking.
10. Preheat your oven to 300°F (150°C) with a rack in the center position.
11. Bake one sheet at a time for 14-16 minutes, rotating halfway through, until the shells are set and lift cleanly from the mat.
12. Cool completely on the sheets before carefully removing.
13. For the ganache, place the finely chopped ruby chocolate in a heatproof bowl.
14. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, then immediately pour it over the chocolate.
15. Let sit undisturbed for 2 minutes, then whisk gently from the center outward until smooth and glossy.
16. Whisk in the softened butter until fully emulsified, then refrigerate for 20-25 minutes, stirring every 5 minutes, until thickened to a pipeable consistency—chilling too long will make it too firm.
17. Transfer the ganache to a piping bag and pipe a small dollop onto the flat side of half the shells.
18. Sandwich with the remaining shells, pressing gently to adhere.
19. Refrigerate the assembled macarons in an airtight container for at least 12 hours to allow the flavors to meld and the texture to soften, known as “maturing.”
Now, these gems boast a delicate crunch that yields to a fudgy, creamy center with ruby chocolate’s signature tangy-berry notes. For a show-stopping presentation, I love arranging them on a tiered stand with fresh raspberries and edible gold dust—they disappear almost as quickly as I can make them!
Ruby Chocolate Tart with Pistachio Crust
Gathering around the kitchen island with my family during the holidays always inspires me to create something a little extra special, and this year, I was captivated by the idea of a ruby chocolate tart. Its stunning pink hue and unique berry-like flavor seemed like the perfect festive centerpiece, so I set out to craft one with a nutty pistachio crust that adds a wonderful savory contrast. Honestly, I’ve been tinkering with this recipe for weeks, and I finally landed on a version that’s as beautiful to make as it is to eat—trust me, your guests will be asking for the recipe before they’ve even taken the last bite.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ cups raw shelled pistachios, finely ground
– ¼ cup granulated sugar
– 5 tablespoons unsalted butter, melted and slightly cooled
– 1 large pasture-raised egg, lightly beaten
– 12 ounces high-quality ruby chocolate, finely chopped
– 1 cup heavy cream
– ½ teaspoon fine sea salt
– ¼ cup roasted pistachios, roughly chopped for garnish
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan with a removable bottom.
2. In a medium bowl, combine the finely ground pistachios and granulated sugar until well blended.
3. Pour the melted unsalted butter into the pistachio mixture and stir vigorously with a fork until the mixture resembles wet sand and holds together when pressed.
4. Tip: To prevent a soggy crust, ensure the butter is just melted and not hot, which helps the crust bake up crisp.
5. Press the pistachio mixture evenly into the bottom and up the sides of the prepared tart pan, using the bottom of a measuring cup to compact it firmly.
6. Place the tart pan on a baking sheet and bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden and the center is set.
7. Remove the crust from the oven and immediately brush the entire surface with the lightly beaten pasture-raised egg using a pastry brush.
8. Tip: This egg wash creates a seal that prevents the filling from making the crust soggy, a trick I learned from a pastry chef friend.
9. Return the crust to the oven and bake for an additional 3–5 minutes, just until the egg is set and shiny; then transfer to a wire rack to cool completely.
10. While the crust cools, place the finely chopped ruby chocolate in a heatproof bowl.
11. In a small saucepan over medium heat, warm the heavy cream until it just begins to simmer around the edges, showing small bubbles but not boiling.
12. Immediately pour the hot cream over the ruby chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt.
13. Gently whisk the mixture starting from the center and moving outward until smooth, glossy, and fully combined, then stir in the fine sea salt.
14. Tip: For the silkiest filling, avoid over-whisking, which can incorporate air and create bubbles—a slow, steady stir is key.
15. Pour the ruby chocolate filling into the cooled crust, gently tapping the pan on the counter to release any air bubbles.
16. Refrigerate the tart for at least 4 hours, or until the filling is completely set and firm to the touch.
17. Just before serving, sprinkle the roughly chopped roasted pistachios evenly over the top for garnish.
Yielding to its allure, this tart slices cleanly to reveal a velvety, fudgy ruby chocolate filling that melts luxuriously on the tongue, with a subtle tartness reminiscent of raspberries. The pistachio crust provides a delightful crunch and earthy depth, making each bite a harmonious blend of sweet and savory. For a show-stopping presentation, I love serving thin slices alongside a dollop of lightly sweetened whipped cream or a drizzle of reduced balsamic glaze to accentuate the berry notes.
Ruby Chocolate Bark with Dried Cranberries
Just in time for the holiday rush, I found myself craving something festive yet simple to make—enter this stunning ruby chocolate bark. It’s the perfect project for a cozy afternoon when you want a treat that feels special without spending hours in the kitchen.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 5 minutes
Ingredients
– 12 ounces high-quality ruby chocolate, finely chopped
– 1/2 cup dried cranberries, roughly chopped
– 1/4 cup roasted unsalted pistachios, coarsely chopped
– 1 tablespoon flaky sea salt, such as Maldon
Instructions
1. Line a standard baking sheet with a silicone baking mat or parchment paper, ensuring it lies flat without wrinkles.
2. Place the finely chopped ruby chocolate in a heatproof glass bowl.
3. Fill a small saucepan with 1 inch of water and bring it to a gentle simmer over medium-low heat.
4. Set the bowl over the saucepan, making sure the bottom does not touch the water, to create a double boiler.
5. Stir the chocolate continuously with a silicone spatula until it melts completely and reaches a smooth, glossy consistency, about 4–5 minutes. Tip: Avoid overheating, as ruby chocolate can seize above 115°F—use a candy thermometer to monitor closely.
6. Immediately pour the melted chocolate onto the prepared baking sheet.
7. Use an offset spatula to spread the chocolate into an even layer, approximately 1/4 inch thick.
8. Evenly sprinkle the roughly chopped dried cranberries and coarsely chopped roasted unsalted pistachios over the chocolate surface.
9. Lightly dust the flaky sea salt across the top for a balanced savory note. Tip: For clean breaks later, press the toppings gently into the chocolate before it sets.
10. Transfer the baking sheet to the refrigerator and chill until the bark is firm to the touch, about 45 minutes to 1 hour. Tip: If your kitchen is warm, extend chilling time to prevent softening when handling.
11. Remove the bark from the refrigerator and break it into irregular pieces by hand or with a knife.
Now that you’ve crafted this jewel-toned delight, savor the contrast of the ruby chocolate’s berry-like tang against the sweet-tart cranberries and crunchy pistachios. Nestle pieces into a gift box lined with parchment for a homemade holiday present, or simply enjoy it as a sophisticated snack with your afternoon coffee—its vibrant color and complex flavors are sure to impress.
Ruby Chocolate Cupcakes with Vanilla Buttercream
Pulling these Ruby Chocolate Cupcakes with Vanilla Buttercream from the oven always feels like uncovering a hidden gem—the blush-pink hue of the ruby chocolate batter is a delightful surprise that never fails to impress my holiday guests. I first experimented with ruby chocolate a few winters ago, captivated by its berry-like tang, and now this recipe has become my go-treat for festive gatherings. There’s something magical about how the subtle fruitiness of the chocolate pairs with classic vanilla buttercream, creating a dessert that’s both nostalgic and wonderfully novel.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted
– 1 cup granulated sugar
– ½ cup unsalted butter, at room temperature
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup whole milk
– 1 teaspoon pure vanilla extract
– 1 teaspoon baking powder
– ½ teaspoon fine sea salt
– 4 ounces ruby chocolate, finely chopped
– 1 cup unsalted butter, softened for buttercream
– 3 cups confectioners’ sugar, sifted
– 2 tablespoons heavy cream
– 1 teaspoon pure vanilla extract for buttercream
– A pinch of fine sea salt for buttercream
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt until fully combined.
3. Using a stand mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar on medium-high speed for 3–4 minutes until light and fluffy.
4. Add the lightly beaten pasture-raised eggs one at a time, mixing on low speed after each addition until just incorporated.
5. Gradually add the flour mixture in three additions, alternating with the whole milk, beginning and ending with the flour, and mix on low speed until a smooth batter forms.
6. Fold in the finely chopped ruby chocolate using a rubber spatula until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
8. Bake for 18–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with a few moist crumbs.
9. Transfer the cupcakes to a wire rack and let them cool completely to room temperature, about 1 hour.
10. For the vanilla buttercream, beat the softened unsalted butter in a clean stand mixer bowl on medium speed for 2 minutes until pale and creamy.
11. Gradually add the sifted confectioners’ sugar in three additions, mixing on low speed after each to prevent a sugar cloud.
12. Pour in the heavy cream, pure vanilla extract, and a pinch of fine sea salt, then increase the speed to high and beat for 3–4 minutes until the buttercream is light and fluffy.
13. Pipe or spread the vanilla buttercream onto the cooled cupcakes using a piping bag fitted with a star tip.
14. Serve immediately or store in an airtight container at room temperature for up to 2 days.
As you bite into these cupcakes, the tender, moist crumb gives way to the delicate berry notes of the ruby chocolate, perfectly balanced by the rich, silky vanilla buttercream. For an extra festive touch, I love garnishing them with edible gold dust or fresh raspberries, which echo the chocolate’s natural fruitiness and make for a stunning presentation at any winter celebration.
Ruby Chocolate Panna Cotta with Strawberry Coulis
Ever since I discovered ruby chocolate at a specialty food market last spring, I’ve been dreaming of ways to showcase its unique berry-like flavor in a dessert that feels both elegant and approachable. This panna cotta is my favorite creation yet—a silky, barely-set custard that lets the chocolate shine, paired with a vibrant strawberry coulis that cuts through the richness perfectly. It’s become my go-to dinner party finale, and I love how it can be made ahead, leaving me free to enjoy my guests.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 5 minutes
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– 1/2 cup granulated sugar
– 2 1/4 teaspoons unflavored powdered gelatin
– 6 ounces ruby chocolate, finely chopped
– 1 teaspoon pure vanilla extract
– 1 pound fresh strawberries, hulled and quartered
– 1/4 cup granulated sugar
– 1 tablespoon freshly squeezed lemon juice
Instructions
1. In a small bowl, sprinkle 2 1/4 teaspoons of unflavored powdered gelatin over 1/4 cup of the whole milk. Allow it to bloom for 5 minutes until it becomes spongy and absorbs the liquid.
2. In a medium saucepan over medium heat, combine the remaining 3/4 cup of whole milk, 2 cups of heavy cream, and 1/2 cup of granulated sugar. Heat the mixture, stirring occasionally, until it reaches 180°F on an instant-read thermometer and the sugar is fully dissolved—do not let it boil.
3. Remove the saucepan from the heat and immediately whisk in the bloomed gelatin mixture until it is completely dissolved and no granules remain.
4. Add the 6 ounces of finely chopped ruby chocolate and 1 teaspoon of pure vanilla extract to the hot cream mixture. Let it sit undisturbed for 2 minutes to allow the chocolate to melt.
5. Whisk the mixture gently but thoroughly until the chocolate is fully incorporated and the liquid is smooth, glossy, and uniform in color.
6. Strain the panna cotta base through a fine-mesh sieve into a large liquid measuring cup or pitcher to ensure a perfectly silky texture, removing any undissolved bits.
7. Divide the strained mixture evenly among six 6-ounce ramekins or glasses. Tap each gently on the counter to release any air bubbles.
8. Cover the ramekins with plastic wrap, ensuring the wrap does not touch the surface of the panna cotta. Refrigerate for at least 6 hours, or preferably overnight, until fully set and firm to a gentle touch.
9. While the panna cotta sets, prepare the strawberry coulis: in a medium saucepan over medium heat, combine 1 pound of hulled and quartered fresh strawberries, 1/4 cup of granulated sugar, and 1 tablespoon of freshly squeezed lemon juice.
10. Cook the strawberry mixture, stirring frequently, for 8-10 minutes until the strawberries break down completely and the liquid thickens slightly into a sauce-like consistency.
11. Remove the coulis from the heat and carefully purée it using an immersion blender until completely smooth. For an ultra-refined texture, pass the purée through a fine-mesh sieve to remove the seeds.
12. Allow the coulis to cool to room temperature, then transfer it to an airtight container and refrigerate until ready to serve.
13. To serve, run a thin knife around the edge of each ramekin to loosen the panna cotta. Invert each onto a serving plate, giving a firm, confident shake if needed to release it.
14. Drizzle each plate with the chilled strawberry coulis just before serving.
What I adore about this dessert is the contrast: the panna cotta is luxuriously smooth and melts on the tongue with a subtle tang from the ruby chocolate, while the coulis adds a bright, fresh berry acidity. For a stunning presentation, serve it in clear glasses to show off the layers, or garnish with edible flowers and a few fresh strawberry slices for a pop of color.
Ruby Chocolate Eclairs with Whipped Cream Filling
Just when I thought I’d tried every possible eclair variation, ruby chocolate entered my kitchen—and my heart. These stunning pink-hued pastries, filled with cloud-like whipped cream, are my new holiday obsession, perfect for impressing guests or treating yourself after a long day of festive chaos.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– 1 cup water
– ½ cup unsalted European-style butter, cubed
– 1 cup all-purpose flour, sifted
– 4 large pasture-raised eggs, lightly beaten
– 8 ounces ruby chocolate couverture, finely chopped
– 2 cups heavy cream, chilled
– ¼ cup granulated sugar
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 425°F and line two baking sheets with parchment paper.
2. In a medium saucepan, combine 1 cup water and ½ cup unsalted European-style butter, cubed, over medium heat until the butter melts completely.
3. Bring the mixture to a rolling boil, then immediately remove from heat and stir in 1 cup all-purpose flour, sifted, with a wooden spoon until a smooth dough forms.
4. Return the saucepan to low heat and cook the dough, stirring constantly, for 2 minutes to dry it out slightly—this prevents soggy eclairs.
5. Transfer the dough to a mixing bowl and let it cool for 5 minutes to avoid scrambling the eggs.
6. Gradually add 4 large pasture-raised eggs, lightly beaten, to the dough, mixing thoroughly after each addition until the mixture is glossy and holds a peak.
7. Pipe the dough into 12 four-inch logs onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake at 425°F for 15 minutes, then reduce the temperature to 375°F and bake for an additional 20 minutes until golden brown and hollow-sounding when tapped.
9. Remove the eclairs from the oven and immediately poke a small hole in each end with a skewer to release steam, then let them cool completely on a wire rack.
10. In a chilled bowl, whip 2 cups heavy cream, chilled, with ¼ cup granulated sugar and 1 teaspoon pure vanilla extract until stiff peaks form.
11. Fill a piping bag fitted with a small round tip with the whipped cream and pipe it into the cooled eclairs through the holes.
12. Melt 8 ounces ruby chocolate couverture, finely chopped, in a heatproof bowl over a saucepan of simmering water, stirring until smooth and glossy.
13. Dip the top of each filled eclair into the melted ruby chocolate, allowing any excess to drip off, then place them on a tray to set at room temperature for 30 minutes.
During my first test batch, I learned that letting the dough cool before adding eggs is key to avoiding a greasy texture. The ruby chocolate’s subtle berry notes pair magically with the airy cream, creating a dessert that’s both elegant and whimsical—serve these on a tiered stand for a truly show-stopping display at your next gathering.
Ruby Chocolate Ice Cream with Caramel Swirl
Dazzling with a unique pink hue and a flavor that’s both fruity and creamy, this ruby chocolate ice cream with a luscious caramel swirl is my new holiday obsession. I first experimented with ruby chocolate last winter, and after a few batches that were too sweet or too firm, I finally perfected this velvety base that lets the berry-like notes shine. Trust me, it’s worth the churn for a dessert that feels both festive and wonderfully indulgent.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 2 cups heavy cream
– 1 cup whole milk
– ¾ cup granulated sugar
– 6 large pasture-raised egg yolks, lightly beaten
– 8 oz ruby chocolate, finely chopped
– 1 tsp pure vanilla extract
– ½ tsp fine sea salt
– ½ cup salted caramel sauce, store-bought or homemade
Instructions
1. In a medium saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar, stirring constantly until the sugar dissolves completely and the mixture reaches 170°F on a digital thermometer—this gentle heat prevents scalding.
2. Temper the egg yolks by slowly pouring ½ cup of the hot cream mixture into the beaten yolks while whisking vigorously to avoid curdling.
3. Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring continuously with a silicone spatula, until the custard thickens to coat the back of a spoon and reaches 175°F, about 5–7 minutes.
4. Remove the saucepan from the heat and immediately add the finely chopped ruby chocolate, stirring until fully melted and smooth.
5. Stir in the pure vanilla extract and fine sea salt, then strain the mixture through a fine-mesh sieve into a clean bowl to ensure a silky texture.
6. Cover the bowl with plastic wrap pressed directly onto the surface of the custard to prevent a skin from forming, and refrigerate for at least 4 hours or until thoroughly chilled to 40°F.
7. Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve consistency, about 20–25 minutes.
8. As a pro tip, layer the churned ice cream into a freezer-safe container, drizzling the salted caramel sauce in swirls between each layer to create even ribbons.
9. Cover the container with a lid and freeze the ice cream for at least 6 hours or until firm to the touch.
10. For optimal scooping, let the ice cream sit at room temperature for 5–10 minutes before serving to soften slightly.
Velvety and rich, this ice cream boasts a smooth texture with a subtle tang from the ruby chocolate, perfectly balanced by the gooey caramel swirls. I love serving it in waffle cones with a sprinkle of flaky sea salt or alongside a warm brownie for a decadent treat that always impresses guests.
Ruby Chocolate Crepes with Nutella Drizzle
Baking these Ruby Chocolate Crepes with Nutella Drizzle has become my go-to holiday morning tradition—there’s something magical about the pink-hued batter sizzling on the griddle while the scent of warm chocolate fills the kitchen. I love how the ruby chocolate’s subtle berry notes play against the rich hazelnut spread, creating a dessert that feels both festive and comforting. It’s the kind of recipe that turns a simple breakfast into a celebration, perfect for sharing with loved ones over coffee.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup all-purpose flour, sifted
– 2 tablespoons granulated sugar
– ¼ teaspoon fine sea salt
– 1 cup whole milk, at room temperature
– 2 large pasture-raised eggs, lightly beaten
– 3 tablespoons unsalted butter, melted and cooled
– 2 ounces ruby chocolate, finely chopped
– 1 teaspoon pure vanilla extract
– 2 tablespoons clarified butter, for cooking
– ½ cup Nutella, warmed for drizzling
Instructions
1. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, and fine sea salt until fully combined.
2. Create a well in the center of the dry ingredients and pour in the whole milk, lightly beaten pasture-raised eggs, melted unsalted butter, and pure vanilla extract.
3. Whisk the mixture from the center outward until a smooth batter forms, ensuring no lumps remain—this technique prevents overmixing, which can toughen the crepes.
4. Fold the finely chopped ruby chocolate into the batter until evenly distributed, then let it rest at room temperature for 10 minutes to allow the flour to hydrate.
5. Heat a non-stick skillet or crepe pan over medium heat (approximately 325°F) and lightly brush it with clarified butter using a pastry brush.
6. Pour ¼ cup of batter into the center of the pan, immediately tilting and swirling to coat the bottom evenly in a thin layer.
7. Cook the crepe for 60–90 seconds until the edges lift easily and the surface appears set with small bubbles.
8. Carefully flip the crepe using a thin spatula and cook for an additional 30–45 seconds until lightly golden—avoid pressing down, as this compresses the delicate texture.
9. Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with clarified butter between each crepe to prevent sticking.
10. Stack the crepes on the plate, covering them with a clean kitchen towel to keep them warm and pliable.
11. Warm the Nutella in a small saucepan over low heat for 2–3 minutes until it reaches a drizzling consistency, stirring constantly to prevent scorching.
12. Drizzle the warmed Nutella over the stacked crepes in a zigzag pattern, serving immediately.
Delicate and lacy, these crepes offer a tender bite that melts with the ruby chocolate’s fruity undertones, while the Nutella adds a glossy, nutty richness. For a creative twist, I sometimes roll them with fresh berries or dust them with powdered sugar for an extra touch of sweetness—it’s a versatile treat that’s as beautiful as it is delicious.
Ruby Chocolate Cookies with White Chocolate Chips
You know those moments when you want a cookie that feels both nostalgic and excitingly new? That’s exactly what inspired me to create these ruby chocolate cookies with white chocolate chips—a vibrant, berry-kissed twist on a classic that’s become my go-treat for holiday cookie swaps and cozy winter afternoons alike.
Serving: 24 | Pre Time: 15 minutes | Cooking Time: 12 minutes
Ingredients
– 2 ¼ cups all-purpose flour
– 1 teaspoon baking soda
– ½ teaspoon fine sea salt
– 1 cup unsalted butter, softened to room temperature
– ¾ cup granulated sugar
– ¾ cup packed light brown sugar
– 2 large pasture-raised eggs, lightly beaten
– 2 teaspoons pure vanilla extract
– 8 ounces ruby chocolate, finely chopped
– 1 cup white chocolate chips
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and fine sea salt until fully combined.
3. In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter, granulated sugar, and packed light brown sugar for 3–4 minutes until light and fluffy.
4. Add the lightly beaten pasture-raised eggs and pure vanilla extract to the butter mixture, mixing on low speed just until incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until a soft dough forms, being careful not to overmix.
6. Gently fold in the finely chopped ruby chocolate and white chocolate chips with a spatula until evenly distributed throughout the dough.
7. Using a 1 ½-tablespoon cookie scoop, portion the dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Bake one sheet at a time in the preheated oven for 10–12 minutes, or until the edges are set and lightly golden while the centers remain slightly soft.
9. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
10. Repeat the scooping and baking process with the remaining dough.
So, what makes these cookies truly special? Their texture is delightfully chewy with crisp edges, while the ruby chocolate melts into a subtle berry flavor that pairs beautifully with the creamy sweetness of the white chocolate chips. Serve them slightly warm with a glass of cold milk, or crumble them over vanilla ice cream for an indulgent dessert that’s sure to impress at any gathering.
Ruby Chocolate Souffle with Raspberry Sauce
Zipping through holiday baking lists, I often crave something that feels festive yet isn’t overly traditional—enter this ruby chocolate soufflé, a stunning twist I discovered after a friend gifted me a bar of the blush-hued chocolate. It’s a showstopper that’s surprisingly approachable, with a tangy raspberry sauce that cuts through the richness perfectly.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 4 ounces high-quality ruby chocolate, finely chopped
– 2 tablespoons unsalted butter, plus extra for greasing
– 3 tablespoons granulated sugar, plus extra for dusting
– ¼ cup all-purpose flour
– 1 cup whole milk
– 4 large pasture-raised eggs, separated, at room temperature
– ¼ teaspoon cream of tartar
– 1 cup fresh raspberries
– 2 tablespoons confectioners’ sugar
– 1 teaspoon freshly squeezed lemon juice
Instructions
1. Preheat your oven to 375°F and position a rack in the center.
2. Generously grease six 6-ounce ramekins with unsalted butter, then dust with granulated sugar, tapping out any excess.
3. In a medium saucepan over low heat, melt 2 tablespoons of unsalted butter.
4. Whisk in ¼ cup of all-purpose flour and cook for 1 minute until fragrant and golden, stirring constantly to prevent burning.
5. Gradually pour in 1 cup of whole milk while whisking vigorously to avoid lumps, and cook for 2-3 minutes until the mixture thickens into a smooth paste.
6. Remove the saucepan from heat and immediately stir in 4 ounces of finely chopped ruby chocolate until fully melted and incorporated.
7. Let the chocolate mixture cool for 5 minutes, then whisk in 4 egg yolks one at a time until smooth.
8. In a separate clean, dry bowl, beat 4 egg whites with ¼ teaspoon of cream of tartar using an electric mixer on medium speed until foamy.
9. Gradually add 3 tablespoons of granulated sugar while increasing the mixer speed to high, and beat until stiff, glossy peaks form, about 2-3 minutes.
10. Gently fold one-third of the egg whites into the chocolate mixture to lighten it, then fold in the remaining whites until just combined, being careful not to deflate the mixture.
11. Divide the batter evenly among the prepared ramekins, smoothing the tops with a spatula.
12. Run your thumb around the inner edge of each ramekin to create a slight groove, which helps the soufflés rise evenly.
13. Place the ramekins on a baking sheet and bake for 12-15 minutes until the soufflés are puffed and set but still slightly jiggly in the center.
14. While the soufflés bake, combine 1 cup of fresh raspberries, 2 tablespoons of confectioners’ sugar, and 1 teaspoon of freshly squeezed lemon juice in a small saucepan over medium heat.
15. Cook for 5-7 minutes, mashing the berries gently with a spoon, until the sauce thickens slightly, then strain through a fine-mesh sieve to remove seeds if desired.
16. Serve the soufflés immediately straight from the oven, with the warm raspberry sauce drizzled over the top. The soufflés boast a delicate, airy texture with a subtle berry-like flavor from the ruby chocolate, complemented by the bright, tart sauce—try serving them with a dollop of lightly whipped cream for an extra indulgent touch, or garnish with fresh mint leaves for a pop of color.
Ruby Chocolate Layer Cake with Cream Cheese Frosting
Now, as the holiday season wraps us in its festive glow, I find myself craving something that feels both celebratory and comforting—a dessert that whispers of indulgence without shouting. Ruby chocolate has been my latest obsession, its berry-like tang and stunning pink hue adding a modern twist to classic baking, and when paired with the tangy richness of cream cheese frosting, it creates a layer cake that’s as visually stunning as it is delicious. I love how this recipe lets me play with textures, from the tender crumb to the silky frosting, making it a centerpiece that always earns compliments at our family gatherings.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
– 2 ½ cups cake flour, sifted
– 1 ½ cups granulated sugar
– 1 cup unsalted butter, clarified and cooled to 70°F
– 4 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– 1 tsp pure vanilla extract
– 2 tsp baking powder
– ½ tsp fine sea salt
– 8 oz ruby chocolate, finely chopped
– 12 oz cream cheese, softened to 68°F
– 1 cup confectioners’ sugar, sifted
– ½ cup heavy cream, chilled
Instructions
1. Preheat your oven to 350°F and grease three 8-inch round cake pans, lining them with parchment paper for easy release.
2. In a large mixing bowl, whisk together the sifted cake flour, baking powder, and fine sea salt until fully combined.
3. Using a stand mixer fitted with the paddle attachment, cream the clarified butter and granulated sugar on medium speed for 4 minutes until light and fluffy, scraping down the bowl halfway through to ensure even mixing.
4. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Alternately add the dry ingredients and whole milk to the wet mixture in three additions, starting and ending with the dry ingredients, mixing on low speed just until combined after each addition to avoid overmixing.
6. Fold in the pure vanilla extract with a spatula until the batter is smooth and uniform in texture.
7. Divide the batter evenly among the prepared cake pans, smoothing the tops with an offset spatula for level layers.
8. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean and the cakes spring back lightly when touched.
9. Cool the cakes in the pans on a wire rack for 10 minutes, then invert them onto the rack to cool completely to 70°F, which prevents the frosting from melting—a tip I swear by for perfect layering.
10. While the cakes cool, melt the finely chopped ruby chocolate in a heatproof bowl set over a saucepan of simmering water, stirring constantly until smooth, then remove from heat and let cool to 80°F to avoid seizing.
11. In a clean mixing bowl, beat the softened cream cheese on medium speed for 2 minutes until creamy, then gradually add the sifted confectioners’ sugar, beating until fully combined and lump-free.
12. Slowly pour in the cooled ruby chocolate, beating on low speed until the frosting is uniformly pink and glossy, about 1 minute.
13. In a separate bowl, whip the chilled heavy cream to stiff peaks using a hand mixer, then gently fold it into the cream cheese mixture with a spatula to lighten the frosting without deflating it—this adds a dreamy, airy texture.
14. Place one cooled cake layer on a serving plate, spread a generous ½ cup of frosting evenly over the top with an offset spatula, and repeat with the remaining layers, then frost the sides and top with the remaining frosting, using a bench scraper for smooth edges.
15. Chill the assembled cake in the refrigerator for at least 1 hour to set the frosting before serving, which helps the flavors meld beautifully.
16. Remove from the refrigerator 30 minutes before serving to allow the cake to come to a cool room temperature for optimal texture.
Ruby chocolate lends this cake a subtle berry essence that pairs magically with the tangy cream cheese frosting, creating layers that are moist yet light with a velvety crumb. For a creative twist, I sometimes garnish it with fresh raspberries and a dusting of edible gold flakes, making each slice a festive masterpiece that’s as delightful to behold as it is to savor.
Ruby Chocolate Pavlova with Fresh Kiwi
Holiday baking always brings back memories of my grandmother’s kitchen, where the scent of meringue and fruit filled the air. This Ruby Chocolate Pavlova with Fresh Kiwi is my modern, festive twist on that classic—a stunning dessert that’s surprisingly simple to make, even for a busy home cook like me.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large pasture-raised egg whites, at room temperature
– 1 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 1 teaspoon white vinegar
– 1 tablespoon cornstarch
– 4 ounces ruby chocolate, finely chopped
– 1 cup heavy cream
– 3 ripe kiwifruit, peeled and thinly sliced
– Fresh mint leaves for garnish
Instructions
1. Preheat your oven to 250°F and line a baking sheet with parchment paper.
2. In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until soft peaks form, about 3 minutes.
3. Gradually add the granulated sugar, 1 tablespoon at a time, while beating on high speed until stiff, glossy peaks form, about 5-7 minutes total.
4. Gently fold in the vanilla extract, white vinegar, and cornstarch using a rubber spatula until just combined.
5. Spoon the meringue onto the prepared baking sheet, shaping it into a 9-inch circle with slightly raised edges.
6. Bake for 90 minutes, then turn off the oven and let the pavlova cool completely inside for at least 2 hours to prevent cracking.
7. While the pavlova cools, melt the ruby chocolate in a heatproof bowl set over a saucepan of simmering water, stirring until smooth, then remove from heat.
8. In a clean bowl, whip the heavy cream to medium-stiff peaks, then gently fold in the melted ruby chocolate until fully incorporated.
9. Spread the ruby chocolate cream evenly over the cooled pavlova base.
10. Arrange the thinly sliced kiwifruit in concentric circles on top of the cream.
11. Garnish with fresh mint leaves just before serving.
Watching the ruby chocolate swirl into the cream creates a beautiful pink hue that pairs perfectly with the vibrant green kiwi. The pavlova’s crisp exterior gives way to a soft, marshmallow-like center, while the tart kiwi cuts through the sweetness for a balanced finish. For an extra festive touch, drizzle any leftover melted chocolate over the top or serve with a side of raspberry coulis.
Ruby Chocolate Tiramisu with Cocoa Dusting
M y holiday baking experiments usually involve a twist on classics, and this year’s standout is a ruby chocolate tiramisu that’s as visually stunning as it is delicious. I first tried ruby chocolate on a trip and was captivated by its berry-like tartness, which cuts through the richness of traditional tiramisu beautifully—it’s become my go-offer for festive gatherings when I want something familiar yet surprising.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 cup heavy cream, cold
– 8 ounces mascarpone cheese, room temperature
– 1/2 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 6 pasture-raised eggs, separated
– 1 cup strong brewed coffee, cooled to room temperature
– 24 ladyfinger cookies
– 8 ounces ruby chocolate, finely chopped
– 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
1. Place a large mixing bowl and beaters in the freezer for 10 minutes to chill thoroughly—this helps the cream whip to stiff peaks more easily.
2. In the chilled bowl, combine the cold heavy cream and half of the granulated sugar; whip on medium-high speed until stiff peaks form, about 3–4 minutes.
3. In a separate bowl, beat the room-temperature mascarpone with the remaining sugar and pure vanilla extract until smooth and creamy, approximately 2 minutes.
4. Gently fold the whipped cream into the mascarpone mixture until just combined, being careful not to deflate the cream.
5. In another clean, dry bowl, whip the egg whites on high speed until they form stiff peaks, about 4–5 minutes; this adds lightness to the filling.
6. Fold the whipped egg whites into the cream-mascarpone mixture in two additions until no white streaks remain.
7. Quickly dip each ladyfinger cookie into the cooled brewed coffee for 2–3 seconds per side—avoid oversoaking to prevent sogginess.
8. Arrange a single layer of dipped ladyfingers in the bottom of a 9×13-inch baking dish.
9. Spread half of the cream mixture evenly over the ladyfingers using an offset spatula.
10. Sprinkle half of the finely chopped ruby chocolate evenly over the cream layer.
11. Repeat with another layer of dipped ladyfingers, the remaining cream mixture, and the remaining ruby chocolate.
12. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow flavors to meld.
13. Just before serving, use a fine-mesh sieve to dust the top generously with unsweetened cocoa powder.
H aving this tiramisu set overnight yields a luxuriously creamy texture that holds its shape when sliced. The ruby chocolate’s subtle berry notes play off the coffee-soaked ladyfingers, while the cocoa dusting adds a bittersweet finish—try serving it in individual glasses for an elegant presentation that showcases the layers.
Ruby Chocolate Fudge with Almonds
Every holiday season, I find myself craving something sweet yet sophisticated—a treat that feels indulgent but not overly heavy. That’s exactly why I fell in love with this Ruby Chocolate Fudge with Almonds; it’s a stunning, berry-kissed confection that’s surprisingly simple to whip up, even amidst the festive chaos. I always make a double batch because, trust me, it disappears fast when friends drop by!
Serving: 16 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 12 ounces high-quality ruby chocolate, finely chopped
– 1 (14-ounce) can sweetened condensed milk
– 3 tablespoons unsalted butter, cut into small cubes
– 1 teaspoon pure vanilla extract
– 1/4 teaspoon fine sea salt
– 3/4 cup whole almonds, toasted and roughly chopped
Instructions
1. Line an 8-inch square baking pan with parchment paper, allowing overhang on two sides for easy removal.
2. In a medium saucepan, combine the finely chopped ruby chocolate, sweetened condensed milk, and unsalted butter cubes.
3. Place the saucepan over low heat and stir constantly with a silicone spatula for 5–7 minutes, until the chocolate and butter have fully melted and the mixture is smooth and glossy. Tip: Keep the heat low to prevent the chocolate from seizing or scorching.
4. Remove the saucepan from the heat and immediately stir in the pure vanilla extract and fine sea salt until fully incorporated.
5. Fold in the toasted, roughly chopped almonds using a gentle folding motion to distribute them evenly without deflating the mixture.
6. Pour the fudge mixture into the prepared baking pan and spread it into an even layer with an offset spatula.
7. Tap the pan firmly on the counter 2–3 times to release any air bubbles and ensure a smooth surface.
8. Let the fudge cool at room temperature for 30 minutes, then refrigerate uncovered for at least 4 hours, or until completely set and firm to the touch. Tip: For clean cuts, chill the fudge thoroughly—overnight is ideal if you have the time.
9. Use the parchment overhang to lift the fudge from the pan and transfer it to a cutting board.
10. With a sharp chef’s knife dipped in hot water and wiped dry, cut the fudge into 1-inch squares, wiping the blade clean between cuts for neat edges. Tip: Warming the knife slightly helps achieve smooth, crack-free slices.
Unbelievably creamy with a subtle fruity tang from the ruby chocolate, this fudge has a melt-in-your-mouth texture that’s studded with crunchy almonds for contrast. I love serving it stacked on a vintage cake stand for a festive touch, or packaging individual pieces in cellophane bags as edible gifts—it’s a showstopper that always earns compliments!
Ruby Chocolate Bread Pudding with Custard Sauce
M y holiday baking always leans toward the indulgent, and this year, I found myself captivated by ruby chocolate’s berry-like tang—it inspired a twist on my family’s classic bread pudding that feels both nostalgic and excitingly new. I love how its subtle tartness cuts through the richness, making it perfect for a festive brunch or cozy dessert after a long winter walk. Honestly, testing this recipe became a delicious December ritual, with my kitchen smelling of warm vanilla and toasted brioche.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 1 loaf (about 16 oz) day-old brioche, torn into 1-inch pieces
– 8 oz high-quality ruby chocolate, finely chopped
– 4 large pasture-raised eggs, lightly beaten
– 2 cups heavy cream
– 1 cup whole milk
– 3/4 cup granulated sugar
– 1 tablespoon pure vanilla extract
– 1/2 teaspoon fine sea salt
– 2 tablespoons unsalted butter, softened (for greasing)
– For the custard sauce:
– 1 cup heavy cream
– 4 large egg yolks
– 1/4 cup granulated sugar
– 1/2 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C).
2. Generously grease a 9×13-inch baking dish with the softened unsalted butter, ensuring full coverage to prevent sticking.
3. In a large mixing bowl, combine the torn brioche pieces and finely chopped ruby chocolate, distributing the chocolate evenly throughout the bread.
4. In a separate bowl, whisk together the lightly beaten pasture-raised eggs, 2 cups heavy cream, whole milk, 3/4 cup granulated sugar, pure vanilla extract, and fine sea salt until the sugar is fully dissolved and the mixture is homogeneous.
5. Pour the egg-cream mixture over the brioche and chocolate, gently pressing down with a spatula to ensure all pieces are fully saturated. Let it rest for 15 minutes to allow the bread to absorb the liquid—this prevents a dry texture.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
7. Remove the foil and continue baking for an additional 25 minutes, or until the top is golden brown and the center is set with no liquid wobble when gently shaken.
8. While the pudding bakes, prepare the custard sauce: In a medium saucepan, heat 1 cup heavy cream over medium-low heat until it just begins to simmer, then immediately remove from heat.
9. In a heatproof bowl, whisk together the egg yolks and 1/4 cup granulated sugar until pale and slightly thickened, about 2 minutes.
10. Slowly pour the hot cream into the egg yolk mixture while whisking constantly to temper the eggs and prevent curdling—this ensures a smooth sauce.
11. Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon, about 5-7 minutes; do not let it boil.
12. Remove from heat, stir in 1/2 teaspoon pure vanilla extract, and strain through a fine-mesh sieve into a serving pitcher to remove any cooked egg bits for a silky finish.
13. Let the baked pudding cool for 10 minutes before serving warm, drizzled generously with the custard sauce.
K eep in mind that the ruby chocolate melts into pockets of fruity richness, contrasting beautifully with the custardy brioche base. For a festive touch, I sometimes garnish it with fresh raspberries or a dusting of powdered sugar—it’s decadent yet balanced, with a texture that’s both creamy and comforting.
Summary
Heavenly indeed, this collection proves ruby chocolate is a dream for decadent desserts. We hope these 20 recipes inspire your next baking adventure! Give one a try, leave a comment with your favorite, and don’t forget to share this sweet roundup on Pinterest. Happy indulging!
