CHOCOLATE RASPBERRY TRUFFLES WITH FRESH RASPBERRIES
Entered for safe-keeping. By Michelle Polzine, from "Grow", Volume 1, 2009 by www.vegetablegardner.com. Prep time includes 1 hour chilling.
Provided by KateL
Categories Candy
Time 2h5m
Yield 60 1-inch truffles, 60 serving(s)
Number Of Ingredients 5
Steps:
- Pass the berries through a food mill fitted with a fine disk or force them through a through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup raspberry puree; set it aside and discard the contents of the strainer.
- Put the chopped chocolate in a medium bowl.
- In a small saucepan, heat the cream, just until boiling.
- Pour the hot cream over the chopped chocolate; whisk to blend.
- Stir in the raspberry puree and the salt.
- Refrigerate the mixture until completely chilled, about 1 hour.
- Pour the cocoa powder onto a plate.
- With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.
- If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.
- Roll the shaped truffles in the cocoa, coating them thoroughly.
- If sealed and refrigerated, these truffles will keep for about 1 week.
CHOCOLATE RASPBERRY CHAMBORD TRUFFLES FOR YOUR VALENTINE!
Make and share this Chocolate Raspberry Chambord Truffles for Your Valentine! recipe from Food.com.
Provided by BecR2400
Categories Candy
Time 40m
Yield 40 truffles
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
- Remove from heat; stir in the chocolate until melted and smooth.
- Stir in the liqueur, mixing well.
- Transfer to a bowl and chill covered, for 4 hours or until firm.
- Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
- Cover and refrigerate for 1 hour, or until firm.
- Roll chocolate balls in cocoa powder, place in mini paper cups.
- Store in an airtight container, with parchment between the layers.
- Keep chilled until ready to serve, for up to 2 weeks.
Nutrition Facts : Calories 98.5, Fat 7, SaturatedFat 4.2, Cholesterol 10.2, Sodium 20.2, Carbohydrate 10.6, Fiber 1.1, Sugar 8.1, Protein 0.8
RASPBERRY TRUFFLES
I found this recipe in the food section of the paper. The raspberry and lemon flavors add a tart bite to the sweetness of these truffles. I also inlude instructions on how to temper chocolate to make dipped candies more attractive - the first time I tried tempering, I couldn't believe how much nicer they looked.
Provided by ChrisMc
Categories Candy
Time P1DT5m
Yield 36 truffles, 18 serving(s)
Number Of Ingredients 10
Steps:
- Melt 8 ounces of chocolate.
- Heat the butter and cream until the butter is melted and small bubbles form.
- Pour into a small bowl and stir in the chocolate.
- Whisk in the jam and lemon juice.
- cover and refrigerate 60-90 minutes.
- Line a baking sheet with parchment.
- Spoon the mixture into mounds (about 2 teaspoons each).
- Refrigerate 15 minutes or until firm.
- Use the cornstarch to dust your hands, and roll the mixture into balls.
- Refrigerate overnight.
- Remove centers from the refrigerator to warm to room temperature before the next steps.
- Melt 1 1/2 pounds of chopped chocolate and temper as follows.
- If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.
- When the chocolate is nearly melted, stir to complete the melt.
- Let the chocolate cool to 100 degrees.
- Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.
- Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.
- What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.
- If the solid chunk is dull, streaky, or grained, it will have the opposite effect.
- The taste will be the same, but tempering the chocolate makes the truffles much more attractive.
- When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.
- Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.
- The smear should cool glossy and smooth, and should break with a snap.
- Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea).
- Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.
- Refrigerate until set.
CHOCOLATE RASPBERRY TRUFFLES
MMMMMM These sound so good! I'm going to make them during the holidays!! cooking time is freezing time!
Provided by Courtly
Categories Candy
Time 55m
Yield 48 serving(s)
Number Of Ingredients 7
Steps:
- In heavy gauge saucepan, combine Morsels, heavy cream, and butter.
- Cook over low heat, stirring constantly, until smooth.
- Stir in raspberry jam.
- Cover with plastic wrap; freeze 20 minutes.
- Drop mixture by teaspoonfuls onto foil-lined cookie sheet.
- Freeze 15 minutes.
- Roll into balls; freeze until firm.
- Coatings:.
- Over hot[not boiling] water melt White baking bars or milk chocolate morsels and shortening, stirring until smooth.
- Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking of excess.
- Or coat with Nestle cocoa or confectioners sugar.
- Place on cookie sheet; chill until set.
- Store refrigerated.
Nutrition Facts : Calories 49.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 2, Sodium 5.9, Carbohydrate 5.6, Fiber 0.3, Sugar 5, Protein 0.4
CHOCOLATE-COVERED RASPBERRY TRUFFLES
Categories Candy Berry Chocolate Dessert Christmas Halloween Raspberry Brandy Engagement Party Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 50
Number Of Ingredients 7
Steps:
- Line a tray with wax paper.
- Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.
- Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8.
- Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
- Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.
CHAMBORD TRUFFLE
Make and share this Chambord Truffle recipe from Food.com.
Provided by Kim127
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour all ingredients into a shaker over ice.
- Chill.
- Strain into shot glass.
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- Gently heat the Chambord raspberry liqueur and coconut creamer in a small sauce pan over medium-low heat. You don’t want a boil but just get it hot enough that it starts to bubble just a little bit.
- Put the dark chocolate chips in a 2-cup Pyrex measuring cup or microwave bowl. Then poor the heated liquid over the chips. Stir to melt the chocolate. If the chocolate doesn’t melt completely, then ping it in the microwave for a few seconds (about 10 seconds) and that should help it melt completely. Keep stirring until blended completely.
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- Then put the crushed toasted coconut flakes in a small bowl. And the cocoa powder in a separate bowl. Using a spoon to scoop out the solidified filling, use your hands to roll the filling into a ball and dip in the coconut flakes or the cocoa powder. Like I said before, I like the toasted coconut truffles better. Enjoy!
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