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Chocolate Covered Raspberry Truffles

CHOCOLATE COVERED RASPBERRY TRUFFLES

a nice treat for valentines day! got this recipe from gourmet december 2004 truffles can be chilled, covered after 1 hour, up to 2 days. coat with cocoa powder up to 1 hour before serving.

Time: 20 minutes

Steps:

  • special equipment: a large sealable plastic bag
  • line a tray with wax paper
  • bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven
  • remove from heat , then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth
  • stir in framboise
  • pat raspberries dry if necessary
  • add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula
  • remove each chocolate-covered raspberry with 2 forks , shifting it from one fork to the other to let excess ganache drip off , then transfer to tray
  • coat remaining raspberries in same manner , working in batches of 6 to 8
  • chill truffles on tray until firm , at least 1 hour , then loosen from wax paper
  • put cocoa in a sealable bag and add all of truffles
  • seal bag , leaving some air in , and shake to coat
  • empty bag into a shallow bowl
  • transfer coated truffles to a platter with your fingers , shaking off excess cocoa
  • keep chilled until ready to serve


chocolate covered raspberry truffles image

Number Of Ingredients: 5

Ingredients:

  1. heavy cream
  2. bittersweet chocolate
  3. framboise eau-de-vie
  4. fresh raspberries
  5. unsweetened cocoa powder


CHOCOLATE-RASPBERRY TRUFFLES

Make and share this Chocolate-Raspberry Truffles recipe from Food.com.

Recipe From food.com

Provided by evelynathens

Time 5h10m

Yield 40 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.


Chocolate-Raspberry Truffles image

Number Of Ingredients: 6

Ingredients:

  • 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


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