Chocolate Raspberry Truffle Cups Recipes

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.

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.

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:

• Put 12 ounces of the chocolate in a bowl. Whisk together the cream and corn syrup in a saucepan and bring to a simmer. Pour over the chocolate and whisk until thoroughly combined and smooth. Whisk in butter until smooth and glossy. Add the raspberry liqueur and mix well.
• Pour the chocolate into a deep pan and chill. When the chocolate is firm, scoop out small truffle balls, using a melon baller or other small scoop. (Dip scoop in very hot water before each scoop, patting each time onto a towel to avoid getting water into the chocolate mixture.) Chill truffles slightly, and then perfect the circular shape by rolling quickly in palms of your hands. Store the truffles in the refrigerator until ready to finish.
• To finish the truffles: Melt the remaining 8 ounces of chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set the bowl aside and let cool slightly, stirring occasionally, until just cooler than body temperature.
• Put enough cocoa powder in a bowl to form a small pile. Wearing rubber gloves and working with 1 truffle at a time, rub some of the melted chocolate all over the truffles and roll quickly in your hands until smooth. Drop the truffles into the cocoa powder, roll to coat completely, and transfer to a platter. Store in a cool, dry place.

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-COVERED RASPBERRY TRUFFLES

Steps:

• Line a tray with wax paper.
• Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. 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.

MINI CHOCOLATE-RASPBERRY TRUFFLE CHEESECAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix graham cracker crumbs, sugar, butter, and cinnamon together in a bowl until well blended. Press mixture evenly into the cups of a mini muffin tin.
• Bake in the preheated oven until golden, about 7 minutes. Remove from oven; allow to cool, about 5 minutes.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Heat cream in the top of a double boiler over low heat until it begins to bubble. Remove from heat. Add chocolate chips; stir until fully melted. Mix in raspberry preserves; stir until dissolved. Allow mixture to cool, 8 to 10 minutes.
• Combine cream cheese and sugar in a bowl; beat until smooth. Blend in eggs 1 at a time using a wooden spoon. Fold in sour cream. Add chocolate-raspberry mixture; mix batter well.
• Pour batter into crust-lined muffin tin, filling cups to the brim. Place tin into a large baking pan; pour in enough boiling water to come halfway up the outside of the muffin cups.
• Bake in the preheated oven until set, about 20 minutes.
• Turn oven off; open oven door halfway and leave cheesecakes, still in the tin, inside to cool for 1 hour. Remove from oven; cool completely, about 1 hour more. Refrigerate until completely chilled, 8 hours to overnight.

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 TRUFFLE CAKE

Steps:

• Puree raspberries in a food processor.
• Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
• Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
• Remove from heat and cool completely.
• Butter an eight inch cake pan and line bottom with parchment or waxed paper.
• Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
• Add butter and continue heating and stirring until butter melts.
• Remove from heat and add chocolate, stir until smooth and cool.
• (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
• Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
• Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
• Pour into prepared cake pan.
• Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
• Bake at 325°F for 42 to 45 minutes.
• Cake will have risen and not be completely "set".
• Remove from water bath and cool cake completely on a wire rack.
• Cake will "collapse" as it cools down.
• Run a thin knife around pan to loosen cake.
• Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
• To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
• Garnish with whipped cream and a few fresh raspberries and serve.
• If desired, cake can be made a day ahead of time.
• Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.