RASPBERRY CHOCOLATE TRUFFLES
Raspberry and dark chocolate come together in this Raspberry Chocolate Truffle recipe to create the most beautiful and delicious raspberry truffles you will ever make. They are tart and sweet, with an amazingly colorful center. They are perfect for an everyday sweet treat as well as for a special occasion.
Provided by Trang
Categories Dessert
Time 30m
Number Of Ingredients 5
Steps:
- Add freeze dried raspberry to a food processor and grind into a fine powder. Let the raspberry powder settle before opening the food processor and transferring it to a bowl with the white chocolate melting wafers.
- Heat cream in a small sauce pan over medium heat until simmering but not boiling. Pour the hot cream over the white chocolate and raspberry powder. Let sit for a few minutes, then stir with a spatula in even round stroke until the chocolate completely dissolves and the raspberry powder is completely incorporated.
- Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable. Use a small ice cream scoop to portion the truffle filling into 13 pieces.
- Roll each portion into a ball, place them on a parchment line baking sheet and refrigerate for 1 hour.
- Melt the dark chocolate in a heat proof bowl over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.
- Dip the bottom of a truffle into the melted chocolate and place it on the tip of a fork. Use a spoon to drizzle melted chocolate over the top to cover it completely.
- Allow the excess to drip off before placing it back on the parchment lined baking sheet. Repeat with the rest of the truffles. Drizzle excess melted chocolate over the top of the truffles and sprinkle some crushed freeze dried raspberry for decoration.
- Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.
Nutrition Facts : ServingSize 57 g, Calories 208 kcal
CHOCOLATE RASPBERRY TRUFFLES
Provided by Michelle
Number Of Ingredients 7
Steps:
- Start to defrost the raspberries.
- Chop finely the white chocolate. Set aside. (Note: absolutely necessary to chop finely the chocolate. It will help to melt uniformly in the puree)
- Add the thawed raspberries in a blender and whizz until they are completely reduced in puree.
- Pour the raspberry puree through a strainer to remove the seeds. You might need to add a bit of water if your puree is too thick (just a little bit of water, we still want a puree texture).
- In a saucepan, add the raspberry puree and the powdered sugar. Stir.
- Over medium heat, bring to boil, stirring frequently.
- Once boiled, heat over low heat, stirring frequently, until it is reduced by about half. It takes about 25 minutes.
- Add the heavy whipping cream. Mix until fully incorporated.
- In a large bowl, add the chopped white chocolate. Pour the warm raspberry puree and stir until the chocolate is melted and the texture is smooth. (Note: you can let your bowl in a warm water bath. It would help to melt the chocolate.)
- Cover with a plastic wrap and place in the fridge for 2 hours until firm.
- Scoop the ganache and, using your hands, shape into small balls (about 1 inch diameter).
- Melt the dark chocolate. Using a fork, dip a truffle into the melted chocolate. Shake gently to allow any excess of chocolate to drip back.
- Place the truffle onto a baking sheet lined with a baking parchment. Dip the remaining truffles, one by one.
- Refrigerate the truffles until the chocolate is set (about 25 min). Note: You should have an excess of dark chocolate but necessary to dip the truffles properly. Once all the truffles are covered with chocolate, pour the remaining melted chocolate on a baking parchment, spread it and let it set. You can reuse it later.
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.
COGNAC-RASPBERRY CHOCOLATE TRUFFLES
These luxurious cocoa-dusted chocolate truffles are flavored with raspberry extract and cognac.
Provided by Food Network Kitchen
Time 4h30m
Yield 18 to 24 truffles
Number Of Ingredients 8
Steps:
- Put the heavy cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a heatsafe bowl, pour the hot cream mixture over it and let it sit until the chocolate is completely melted, about 10 minutes.
- Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the cognac, raspberry extract and vanilla extract, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
- Line a baking sheet with parchment paper. Put the cocoa powder in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and roll the balls in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
RASPBERRY FLAVORED CHOCOLATE TRUFFLES
Make and share this Raspberry Flavored Chocolate Truffles recipe from Food.com.
Provided by Zach b.
Categories Dessert
Time 20m
Yield 15 balls
Number Of Ingredients 7
Steps:
- over medium heat heat the evaporated milk till small bubbles form.
- add the butter and chocolate to the evaporated milk.
- pour the mixture into a shallow bowl.
- add the raspberry extract and vanilla.
- cool the mixture until it is hard usually 3 to 4 hours.
- roll in the chocolate powder or powdered sugar.
Nutrition Facts : Calories 89.5, Fat 8.5, SaturatedFat 5.2, Cholesterol 1.2, Sodium 8.4, Carbohydrate 6.5, Fiber 2.8, Sugar 1.2, Protein 2.4
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