White Chocolate Raspberry Truffle Recipes
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.
WHITE CHOCOLATE RASPBERRY TRUFFLE
A combination of Godiva White Chocolate Liqueur and Chambord raspberry liquor. I made DiScharf's Royal Godiva last night. Then made this with leaving out one of her ingredients.
Provided by Charlotte J
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour liqueurs over ice.
- Stir.
- Cheers!
Nutrition Facts :
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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- Place half the chocolate in a heatproof bowl. Combine the cream and lemon zest in a small saucepan over medium heat and bring almost to the boil. Remove from the heat and swirl the pan to mix well. Pour the cream mixture over the chocolate and stir until the chocolate has melted. Place the bowl over a saucepan of simmering water if the chocolate does not melt completely. Allow to cool to room temperature, then place in the refrigerator for 3 hours, or until set but still pliable.
- Line a tray with baking paper. Working quickly, flatten a tablespoon of the chocolate mixture in the palm of your hands. Place a raspberry in the centre, wrap the chocolate around it and roll it into a ball. Transfer to the prepared tray. Repeat, using all of the mixture. Return to the refrigerator for 1 hour.
- Meanwhile, place the remaining chocolate in a heatproof bowl. Half fill a saucepan with water, bring to the boil and remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl doesn't touch the water. Stand, stirring occasionally, until the chocolate has melted. Remove the bowl from the saucepan.
- Dip the balls, one by one, in the melted chocolate and roll until they are completely covered. Use two small spoons to remove each ball from the chocolate and return to the tray. Repeat until all the balls are coated in chocolate. Transfer to the refrigerator for 1 hour to set. Dust with the icing sugar and serve.
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