RASPBERRY-FUDGE TRUFFLES
A Southern-Living classic! This wonderful recipe will have you friends thinking you went to French bakery! It's well worth the effort!
Provided by Misty Bryant
Categories Candy
Time 35m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Microwave choc.
- chips on high 2 minutes, stirring every 30 seconds.
- Beat cream cheese until smooth.
- Add melted choc.
- ,preserves, and liqueur, until well blended.
- Stir in crumbs.
- Cover and chill 2 hours.
- Shape mixture into 1 inch balls.
- Cover and freeze 1 hour, until firm.
- Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
- Dip balls into coating.
- Place on wax paper.
- Put white choc.
- and shortning in zip top bag; seal.
- Submerge into hot water until chocolate melts.
- knead until smooth.
- Snip tiny hole into corner of bag, drizzle over truffles.
- Let stand until firm.
- Store in refig, if desired.
RASPBERRY-TRUFFLE FUDGE BITES
No need to wait for raspberry season to make these scrumptious truffle fudge bites-they're made with seedless raspberry jam.
Provided by My Food and Family
Categories Recipes
Time 2h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 5 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
- Add dry pudding mix; stir with whisk 2 min. Gradually add powdered sugar, mixing well after each addition. Press onto bottom of prepared pan.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 22 g, Protein 1 g
TRUFFLE RASPBERRY BROWNIES
"This is such a sophisticated dessert!," rhapsodizes Agnes Ward in Stratford, Ontario. "Each rich, fudge-like brownie is bursting with fresh, plump red raspberries and topped with a dreamy, bittersweet ganache. It's true perfection for chocolate lovers of all ages!"
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries., Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form. , Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate 30 minutes or until frosting is set. Refrigerate leftovers.
Nutrition Facts :
TRUFFLE FUDGE
Ask yourself: what happens when you add sweetened condensed milk, whipping cream and vanilla to melted semi-sweet chocolate? The answer: heavenly (no-bake!) Truffle Fudge. This chocolatey truffle fudge is sure to even out any dessert buffet.
Provided by My Food and Family
Categories Home
Time 2h25m
Yield 25 servings
Number Of Ingredients 4
Steps:
- Line 8-inch square pan with foil, with ends of foil extending over sides. Melt 4 oz. chocolate in microwave as directed on package; spread onto bottom of prepared pan. Refrigerate 10 min. or until firm.
- Microwave remaining chocolate and milk in same bowl on HIGH 2 to 3 min. or until chocolate is almost melted; stir until completely melted. Add cream and vanilla; mix well. Spread over chocolate layer in pan.
- Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 20 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
RASPBERRY TRUFFLE FUDGE
A unforgettable double-layer confection that's absolutely perfect for your true love!
Provided by Leeza
Categories Raspberry Desserts
Time 1h20m
Yield 40
Number Of Ingredients 7
Steps:
- Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
- In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
- In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 19.7 g, Cholesterol 5.4 mg, Fat 7.5 g, Fiber 1.5 g, Protein 2.3 g, SaturatedFat 4.7 g, Sodium 13.1 mg, Sugar 18.1 g
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.
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RASPBERRY-FUDGE TRUFFLES RECIPE | MYRECIPES
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- Microwave chocolate morsels in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds.
- Beat cream cheese at medium speed with an electric mixer until smooth. Add melted chocolate, preserves, and liqueur, beating until blended. Stir in crumbs; cover and chill 2 hours.
- Microwave chocolate coating in a 4-cup glass measuring cup at HIGH 1 1/2 to 2 1/2 minutes or until melted, stirring every 30 seconds. Dip balls in coating; place on wax paper.
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