CHOCOLATE RASPBERRY TRUFFLES
Provided by Michelle
Number Of Ingredients 7
Steps:
- Start to defrost the raspberries.
- Chop finely the white chocolate. Set aside. (Note: absolutely necessary to chop finely the chocolate. It will help to melt uniformly in the puree)
- Add the thawed raspberries in a blender and whizz until they are completely reduced in puree.
- Pour the raspberry puree through a strainer to remove the seeds. You might need to add a bit of water if your puree is too thick (just a little bit of water, we still want a puree texture).
- In a saucepan, add the raspberry puree and the powdered sugar. Stir.
- Over medium heat, bring to boil, stirring frequently.
- Once boiled, heat over low heat, stirring frequently, until it is reduced by about half. It takes about 25 minutes.
- Add the heavy whipping cream. Mix until fully incorporated.
- In a large bowl, add the chopped white chocolate. Pour the warm raspberry puree and stir until the chocolate is melted and the texture is smooth. (Note: you can let your bowl in a warm water bath. It would help to melt the chocolate.)
- Cover with a plastic wrap and place in the fridge for 2 hours until firm.
- Scoop the ganache and, using your hands, shape into small balls (about 1 inch diameter).
- Melt the dark chocolate. Using a fork, dip a truffle into the melted chocolate. Shake gently to allow any excess of chocolate to drip back.
- Place the truffle onto a baking sheet lined with a baking parchment. Dip the remaining truffles, one by one.
- Refrigerate the truffles until the chocolate is set (about 25 min). Note: You should have an excess of dark chocolate but necessary to dip the truffles properly. Once all the truffles are covered with chocolate, pour the remaining melted chocolate on a baking parchment, spread it and let it set. You can reuse it later.
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
CHOCOLATE RASPBERRY TRUFFLE BARS FOR VALENTINE'S
I found this recipe a few years ago in a church cookbook in a chapter entitled "6 or Fewer". It's absolutely wonderful and makes an incredible presentation. I made it for my husband last year for dessert after our Valentine's Day dinner. This year, when I asked him if there was anything special that he wanted to do for...
Provided by Family Favorites
Categories Fruit Desserts
Time 40m
Number Of Ingredients 5
Steps:
- 1. Note: When I use boxed mixes, I like to add 1 tsp. of real vanilla and, in chocolate mixes, 1 tsp. of ground cinnamon for a richer flavor, but this is totally optional.
- 2. Prepare and bake brownie mix according to package directions using a prepared 13x9 pan, taking care not to over-bake. Cool completely.
- 3. In small bowl, combine 1 cup of cream and pudding mix. Stir for 2 minutes until very thick. In a separate glass bowl, chilled if desired, beat remaining cream until stiff peaks form. Fold into pudding. Carefully spread over completely cooled brownies.
- 4. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting. If desired, garnish with additional whipped cream, fresh raspberries and/or drizzle with hot fudge ice cream topping before serving. A drizzle of chocolate fudge sauce on the plate before plating looks really nice. Enjoy!
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.
CHOCOLATE-RASPBERRY TRUFFLES
Make and share this Chocolate-Raspberry Truffles recipe from Food.com.
Provided by evelynathens
Categories Candy
Time 5h10m
Yield 40 truffles
Number Of Ingredients 6
Steps:
- In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
- Add chocolate, stirring, until smooth.
- Let cool slightly and add butter, bit by bit, stirring until smooth.
- Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
- Chill, covered, for 4 hours, or until firm.
- Form mixture by heaping teaspoons into balls and roll in cocoa powder.
- Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
- Keep in an airtight container, chilled, for up to 2 weeks.
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.
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