Rasberry Truffle Martini Recipes

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RASPBERRY TRUFFLE COCKTAIL



Raspberry Truffle Cocktail image

This adults-only hot chocolate is a decadent addition to any holiday gathering. It can easily be adapted to dairy lovers' tastes by substituting chocolate milk and heavy cream for the almond products.-Melanie Milhorat, New York, New York

Provided by Taste of Home

Time 10m

Yield 1 serving.

Number Of Ingredients 5

1 cup chocolate almond milk or 2% chocolate milk
1 ounce vodka
1/2 ounce raspberry liqueur
1/4 cup cold vanilla almond milk or fat-free milk
Baking cocoa, optional

Steps:

  • Place chocolate almond milk in a small saucepan; heat through. Add vodka and raspberry liqueur; transfer to a mug., Pour vanilla almond milk into a small bowl. With a frother, blend until foamy. Spoon foam into mug. Sprinkle with cocoa if desired.

Nutrition Facts : Calories 259 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

RASBERRY TRUFFLE MARTINI



RASBERRY TRUFFLE MARTINI image

Categories     Fruit

Yield 1 or 8 cocktails

Number Of Ingredients 9

1 oz. raspberry liqueur
1/2 oz. white creme de cacao
1/2 oz. vodka
1 oz. half and half cream
Entertainment Size
1 cup raspberry liqueur
1/2 cup white creme de cacao
1/2 cup vodka
1 cup half and half cream

Steps:

  • Single: Fill cocktail shaker with ice. Add all ingredients, shake and strain into martini glass. Top with grated bittersweet chocolate. Entertainment size: mix everything in pitcher, chill or quickly swirl in ice. Top glasses with chocolate.

CHOCOLATE-RASPBERRY TRUFFLES



Chocolate-Raspberry Truffles image

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

1/2 cup heavy cream
12 ounces best-quality semi-sweet chocolate chips
1/4 cup butter, cut into bits and softened
1/2 cup seedless raspberry jam
2 tablespoons Chambord raspberry liquor (raspberry liqueur)
1/2 cup sifted unsweetened cocoa

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.

RASPBERRY TRUFFLES



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.

RASPBERRY TRUFFLES



Raspberry Truffles image

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

1 tablespoon butter
2 tablespoons heavy whipping cream
1-1/3 cups semisweet chocolate chips
7-1/2 teaspoons seedless raspberry jam
6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
2 tablespoons shortening

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.

CHOCOLATE RASPBERRY CHAMBORD TRUFFLES FOR YOUR VALENTINE!



Chocolate Raspberry Chambord Truffles for Your Valentine! image

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

1/2 cup heavy cream
1/2 cup butter
1/2 cup seedless raspberry jam
16 ounces best-quality semi-sweet chocolate chips
3 tablespoons framboise eau-de-vie or 3 tablespoons Chambord raspberry liquor
1/2 cup sifted unsweetened cocoa powder

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

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