Best Chocolate Raspberry Truffles With Fresh Raspberries Recipes

CHOCOLATE RASPBERRY TRUFFLES

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 TRUFFLES

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 RASPBERRY TRUFFLES

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.

CHOCOLATE RASPBERRY TRUFFLES WITH FRESH RASPBERRIES

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 TRUFFLES

Steps:

• Put 12 ounces of the chocolate in a bowl. Whisk together the cream and corn syrup in a saucepan and bring to a simmer. Pour over the chocolate and whisk until thoroughly combined and smooth. Whisk in butter until smooth and glossy. Add the raspberry liqueur and mix well.
• Pour the chocolate into a deep pan and chill. When the chocolate is firm, scoop out small truffle balls, using a melon baller or other small scoop. (Dip scoop in very hot water before each scoop, patting each time onto a towel to avoid getting water into the chocolate mixture.) Chill truffles slightly, and then perfect the circular shape by rolling quickly in palms of your hands. Store the truffles in the refrigerator until ready to finish.
• To finish the truffles: Melt the remaining 8 ounces of chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set the bowl aside and let cool slightly, stirring occasionally, until just cooler than body temperature.
• Put enough cocoa powder in a bowl to form a small pile. Wearing rubber gloves and working with 1 truffle at a time, rub some of the melted chocolate all over the truffles and roll quickly in your hands until smooth. Drop the truffles into the cocoa powder, roll to coat completely, and transfer to a platter. Store in a cool, dry place.

CHOCOLATE-COVERED RASPBERRY TRUFFLES

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.