RASPBERRY TRUFFLES

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Raspberry Truffles image

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

8 ounces semisweet chocolate
1/4 cup butter
2 tablespoons cream
1/2 cup raspberry jam (preferably seedless)
2 tablespoons lemon juice
1/2 cup cornstarch
1 1/2 lbs chopped semisweet chocolate
6 ounces solid semisweet chocolate
1/4 cup cocoa (optional)
1/4 cup finely chopped nuts (optional)

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.

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