Dark Chocolate Fudge Raspberry Crostini

This crostini is a sophisticated celebration of **National Fudge Day**, combining the rich, dark notes of chocolate fudge with the bright, tart sweetness of fresh raspberries. The creamy, decadent topping is balanced by the crisp, buttery crunch of the toasted baguette, creating a perfect bite of contrasting textures and flavors. It's an elegant, bite-sized dessert that will satisfy any chocolate lover.

Sweet & Dessert

Ingredients

1/2 baguette, sliced into 1/2-inch thick rounds
tablespoons unsalted butter, melted
1/4 cup heavy cream
ounces dark chocolate (70% cacao or higher), finely chopped
tablespoon powdered sugar
1/2 teaspoon vanilla extract
1/4 cup fresh raspberries
tablespoon cocoa nibs or finely chopped pecans, for garnish

Method

Preheat oven to 350°F (175°C). Brush both sides of the baguette slices with melted butter and toast on a baking sheet for 8 minutes
minutes, or until lightly golden and crisp. Set aside to cool.
Prepare the fudge topping: In a small saucepan over medium
low heat, warm the heavy cream until just simmering. Remove from heat and stir in the chopped dark chocolate until completely melted and smooth. Stir in the powdered sugar and vanilla extract.
Allow the fudge mixture to cool slightly until it thickens to a spreadable consistency (about 5
minutes).
Spread a generous layer of the dark chocolate fudge onto each cooled crostini.
Top each crostini with 2
fresh raspberries and a sprinkle of cocoa nibs or chopped pecans for a final flourish. Serve immediately.

Chef's Tip & Pairing

For a perfect wine pairing, serve this dessert crostini with a glass of ruby Port or a late-harvest Zinfandel, as their dark fruit and sweet notes will complement the richness of the chocolate fudge.

From the Tini Crostini Collection