Blackberry Raspberry Truffle Dessert Recipes

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.

RASPBERRY TRIFLE

Steps:

• In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
• Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

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.

BLACKBERRY-RASPBERRY TRUFFLE DESSERT

Steps:

• Preheat oven to 350°F.
• Butter 3 (9") parchment or wax paper-lined round cake pans.
• Beat first 5 ingredients at medium speed with and electric mixer for 2 minutes or until blended.
• Pour batter evenly into prepared pans.
• Bake for 35-40 minutes or until wooden pick is inserted in center comes out clean.
• Cool cake in pans on wire racks for 15 minutes.
• Remove from pans and remove paper.
• Cool completely on wire racks.
• Combine chocolate morsels and whipping cream in medium saucepan over medium heat, whisking constantly, 10 minutes or until mixture is smooth.
• Pour into a mixing bowl; cover and chill 1-1/2 hours or until mixture begins to thicken.
• Cook jams and 1/4 cup water in a small saucepan over medium heat; stirring constantly, 5 minutes or until jam melts.
• Brush tops of cake layers with jam mixture.
• Beat chocolate mixture at medium speed with an electric mixer about 20 seconds or until stiff peaks form.
• DO NOT OVERBEAT!
• Place 1 layer, glazed side up, on cake platter.
• Spread with half of the chocolate mixture.
• Top with another cake layer, glazed side down; spread with remaining chocolate mixture.
• Top with remaining cake layer, glazed side down.
• Secure layers by inserting wooden skewers from the top layer down through the other two layers.
• Beat cream cheese and powdered sugar at medium speed with an electric mixer until smooth.
• Add whipped topping and vanilla, beating until smooth.
• Working quickly, frost top and sides of cake with cream cheese mixture.
• Press pecans around sides of cake.
• Garnish, if desired.
• NOTE: For testing purposes only, they used Betty Crocker SuperMoist Devil's Food Cake Mix and Jelly Belly Confections Blackberries and Raspberries for candy. Candies may be found at Cracker Barrel, in the bulk candy aisle of supermarkets or in specialty stores.

EASY BLACK RASPBERRY DESSERT

Steps:

• Cut cantaloupe in half and scoop out seeds. Slice into 4 wedges. Place wedges onto dessert plates. Add a small scoop of vanilla ice cream to the center of each cantaloupe wedge.
• Spoon approximately 1/4 cup of black raspberries on top of the ice cream, allowing the juice to drizzle onto the cantaloupe.

RASPBERRY TRUFFLE TART

Steps:

• Heat oven to 350°F. Grease tart pan with removable bottom, about 9x1 inch, or springform pan, 9x3 inches. Mix Bisquick, powdered sugar and pecans in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in hot water. Press mixture firmly in bottom of tart pan.
• Bake 15 to 20 minutes or until set but not brown. Brush with 1/3 cup of preserves. Cool completely.
• Heat whipping cream and chocolate chips in 1-quart saucepan over medium heat, stirring constantly, until smooth; remove from heat. Stir in liqueur. Pour over crust; spread evenly. Refrigerate uncovered at least 2 hours until set.
• Brush remaining 1/3 cup perserves over chocolate layer. Top with raspberries. Refrigerate uncovered at least 15 minutes before serving. Remove side of pan. Cut into wedges. Serve with whipped cream. Store covered in refrigerator.

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.

BAKED RASPBERRY & BRAMBLE TRIFLE WITH DRAMBUIE

Steps:

• The day before, preheat the oven to fan oven 140C/conventional 160C/gas 3. Tip the raspberries over the base of a large deep, ovenproof dish. Press down lightly with the back of a spoon to release some of the berry juices.
• Cover the raspberries with the slices of cake, then spoon over the Drambuie and orange juice. Leave to soak for 10 minutes.
• Whisk together 600ml of the double cream with the eggs, sugar, orange zest and vanilla extract or essence. Spread the jam over the sponge to cover completely then slowly pour on the custard mixture.
• Sit the dish in a roasting tin with enough hot water to come at least 5cm up the sides. Bake for 1 hour-1 hour 10 minutes, or longer depending on the height and width of the dish. The custard should be just set with a little wobble left in it. Leave to cool then cover with cling film and keep overnight in the fridge.
• To serve, whip the remaining cream until it just holds its shape, then spoon it over the custard. Scatter over the raspberries and toasted shortbread and finish with a dusting of icing sugar.

RASPBERRY-FUDGE TRUFFLES

Steps:

• Microwave choc.
• chips on high 2 minutes, stirring every 30 seconds.
• Beat cream cheese until smooth.
• Add melted choc.
• ,preserves, and liqueur, until well blended.
• Stir in crumbs.
• Cover and chill 2 hours.
• Shape mixture into 1 inch balls.
• Cover and freeze 1 hour, until firm.
• Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
• Dip balls into coating.
• Place on wax paper.
• Put white choc.
• and shortning in zip top bag; seal.
• Submerge into hot water until chocolate melts.
• knead until smooth.
• Snip tiny hole into corner of bag, drizzle over truffles.
• Let stand until firm.
• Store in refig, if desired.