Raspberry Rose Truffles Recipes

RASPBERRY TRUFFLES

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.

RASPBERRY-ROSE TRUFFLES

Steps:

• In a food processor or blender, purée raspberries with sugar. Push mixture through a fine mesh sieve; discard solids. Stir rose syrup into raspberry purée and set aside.
• Place 12 ounces chocolate in a heatproof bowl. In a saucepan, bring cream to a simmer. Pour cream over chocolate and let rest 3 minutes. Starting in center, whisk together chocolate and cream. Continue to whisk until mixture turns dark and shiny and has consistency of mayonnaise. Cool until slightly warm.
• Whisk butter into chocolate mixture until melted, then stir in raspberry mixture. Refrigerate until mixture is as thick as icing, 30 minutes to an hour.
• Transfer mixture to a pastry bag with a large plain tip or to a resealable plastic bag with a corner cut off. Line a baking sheet with parchment or waxed paper and squeeze 1 1/4-inch chocolate drops (a bit larger than a Hershey's Kiss) onto paper. Refrigerate drops until firm, about 1 hour.
• Using your hands, roll chocolate drops into balls, then return them to baking sheet and refrigerate for another 15 minutes, until their surfaces are matte.
• Meanwhile, to make the coating, set aside 1/4 of the remaining chocolate. Place the rest of the chopped chocolate in a microwave-proof bowl. Microwave on high for 3 minutes, stopping every 15 seconds to stir. Chocolate should feel very warm to the touch (115 to 120 degrees). Add reserved chopped chocolate to bowl; stir until mixture is melted and smooth and chocolate has cooled to 82 degrees. Return chocolate to microwave on high for another 5 seconds. Stir again.
• Line another baking sheet with waxed or parchment paper. Use a fork to lower chocolate balls one by one into chocolate coating. Turn each one to coat, drain off excess, and place balls on parchment paper. If the melted chocolate cools too much and thickens, return it to microwave for 3 to 5 seconds, and stir well.
• Let truffles rest for at least 20 minutes. If desired, roll truffles in cocoa powder before serving. Store in airtight containers in refrigerator for up to 2 weeks. Bring to room temperature before removing lid.

RASPBERRY TRUFFLES

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 & ROSE TRIFLES

Steps:

• If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
• Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.