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 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 CHAMBORD SHAKE
I created this shake to have intense raspberry flavor with notes of creamy chocolate! I hope you like it!!
Provided by ChefLee
Categories Frozen Desserts
Time 5m
Yield 2 large shakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Blend it all together and enjoy!
Nutrition Facts : Calories 453.1, Fat 11.9, SaturatedFat 6.9, Cholesterol 12.6, Sodium 178.1, Carbohydrate 79.6, Fiber 9.8, Sugar 59, Protein 12.8
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.
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