RASPBERRY TRUFFLES
As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies - including this easy but elegant recipe - to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles. -Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 6
Steps:
- In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze until mixture thickens and can be scooped. , Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm. , Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 105 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 6mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.
DARK CHOCOLATE TRUFFLES
Steps:
- Place 8 ounces semisweet chocolate and the unsweetened chocolate in a 4-quart bowl.
- Heat the heavy cream in a 1 1/2-quart saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chocolate. Allow to stand for 5 minutes, then stir until smooth (now you have ganache). Refrigerate the ganache for 1 hour until firm but not hard.
- Line a baking sheet with parchment paper. Using a tablespoon of ganache for each truffle (approximately 3/4 ounce), portion 24 truffles, evenly space onto the parchment lined baking sheet. Refrigerate the ganache portions for 15 minutes (so the ganache will be firm enough to roll into truffles). When the ganache is firm enough to handle, remove from the refrigerator and individually roll each portion of ganache in your palms, in a gentle circular motion, using just enough pressure to form smooth rounds. Roll 16 of the rounds in 2 tablespoons cocoa and separately roll 8 in the confectioners sugar until completely covered. Store the truffles in a tightly sealed plastic container, in the refrigerator. Remove about 1 hour before serving.
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.
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.
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- Pour heavy cream into a sauce pan and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate. Let sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
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