Raspberry Truffle Cups 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.

CHOCOLATE RASPBERRY TRUFFLES

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 TRUFFLE CUPS

Steps:

• Melt candy coating as directed on package. Spread 1 teaspoon coating evenly in bottom and up side of each of 24 miniature paper candy cups. Let stand until hardened.
• In 2-quart saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in remaining ingredients except raspberries. Refrigerate about 35 minutes, stirring frequently, until mixture is thickened and mounds when dropped from a spoon.
• Place raspberry in each candy-coated cup. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups over raspberry. Place cups on cookie sheet. Refrigerate until chocolate mixture is firm, about 30 minutes. If desired, peel paper from truffle cups before serving. Store tightly covered in refrigerator.

TRUFFLE TARTS WITH RASPBERRIES

Steps:

• Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.;
• In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.
• Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

CHOCOLATE-RASPBERRY TRUFFLE CUPS

Steps:

• Melt 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
• Microwave white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
• Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.

CHOCOLATE RASPBERRY TRUFFLES

Steps:

• Gather the ingredients.
• Place the raspberries in a blender or food processor, and process them until they are liquid.
• Pour the raspberry puree into a small saucepan through a strainer or cheesecloth to remove the seeds.
• Add the powdered sugar to the raspberry puree and heat it over medium heat, stirring frequently, until it is thick and syrupy and reduced by about half. Remove the puree from heat and set aside for now.
• Place the chopped chocolate in a large bowl.
• Place the cream in a small saucepan over medium heat, until bubbles start to form around the edges, but do not allow it to come to a full boil.
• Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate.
• Whisk the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous. This is the ganache.
• Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together.
• Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours.
• Cover a baking sheet with foil or waxed paper.
• Using a candy scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Once all of the ganache is scooped, freeze the balls for 2 hours or until firm.
• Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.
• Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl.
• Place the dipped truffle back onto the baking sheet and repeat with the remaining truffles and chocolate.
• Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt red candy coating (or tint white coating with red candy coloring) and drizzle a small amount over the truffles decoratively.

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 TRUFFLE BROWNIES

Steps:

• In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee granules in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; stir into chocolate mixture just until blended., Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack. , For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam; stir in melted chocolate. Spread over cooled brownies. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator.

CHOCOLATE-RASPBERRY TRUFFLES

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.