Chocolate Raspberry Truffles Recipes

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CHOCOLATE-RASPBERRY TRUFFLES



Chocolate-Raspberry Truffles image

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

Provided by evelynathens

Categories     Candy

Time 5h10m

Yield 40 truffles

Number Of Ingredients 6

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

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.

TRUFFLE TARTS WITH RASPBERRIES



Truffle Tarts with Raspberries image

Provided by Tyler Florence

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)
6 tablespoons melted butter
1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls
6 fresh raspberries, plus extra for serving
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting

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 TRUFFLES



Chocolate-Raspberry Truffles image

Provided by Food Network

Categories     dessert

Time 41m

Yield about 6 to 8 servings

Number Of Ingredients 6

20 ounces bittersweet chocolate, chopped into small pieces
3/4 cup plus 2 tablespoons heavy cream
6 tablespoons corn syrup
2 tablespoons unsalted butter
6 to 7 tablespoons raspberry liqueur, such as framboise
Cocoa powder, for dusting

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.

CHOCOLATE RASPBERRY TRUFFLES WITH FRESH RASPBERRIES



Chocolate Raspberry Truffles With Fresh Raspberries image

Entered for safe-keeping. By Michelle Polzine, from "Grow", Volume 1, 2009 by www.vegetablegardner.com. Prep time includes 1 hour chilling.

Provided by KateL

Categories     Candy

Time 2h5m

Yield 60 1-inch truffles, 60 serving(s)

Number Of Ingredients 5

1 cup fresh raspberry (about 1/2 cup raspberry puree)
1 lb semisweet chocolate or 1 lb bittersweet chocolate, finely chopped
1 1/2 cups heavy cream
1/4 teaspoon salt
1 cup unsweetened Dutch-processed cocoa powder

Steps:

  • Pass the berries through a food mill fitted with a fine disk or force them through a through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup raspberry puree; set it aside and discard the contents of the strainer.
  • Put the chopped chocolate in a medium bowl.
  • In a small saucepan, heat the cream, just until boiling.
  • Pour the hot cream over the chopped chocolate; whisk to blend.
  • Stir in the raspberry puree and the salt.
  • Refrigerate the mixture until completely chilled, about 1 hour.
  • Pour the cocoa powder onto a plate.
  • With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.
  • If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.
  • Roll the shaped truffles in the cocoa, coating them thoroughly.
  • If sealed and refrigerated, these truffles will keep for about 1 week.

RASPBERRY TRUFFLES



Raspberry Truffles image

As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies - including this easy but elegant recipe - to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles. -Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 4 dozen.

Number Of Ingredients 6

1 tablespoon butter
2 tablespoons heavy whipping cream
1-1/3 cups semisweet chocolate chips
7-1/2 teaspoons seedless raspberry jam
6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
2 tablespoons shortening

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.

Nutrition Facts : Calories 105 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 6mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.

CHOCOLATE-COVERED RASPBERRY TRUFFLES



Chocolate-Covered Raspberry Truffles image

Categories     Candy     Berry     Chocolate     Dessert     Christmas     Halloween     Raspberry     Brandy     Engagement Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 50

Number Of Ingredients 7

1/4 cup heavy cream
7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor
1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy
6 oz fresh raspberries (1 cup)
3/4 cup unsweetened cocoa powder
Special Equipment
a large sealable plastic bag

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.

DARK CHOCOLATE RASPBERRY TRUFFLES



Dark Chocolate Raspberry Truffles image

Categories     Berry     Chocolate

Number Of Ingredients 4

8 ounces Dark Chocolate (chips or chopped)
4 ounces Heavy Cream
2 tablespoons Raspberry Preserves
1/2 cup Dark Chocolate Cocoa Powder

Steps:

  • Place chocolate in a medium bowl and set aside.
  • Pour heavy cream into a sauce pan and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate. Let sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
  • Add raspberry preserves and stir to combine. Place uncovered in a refrigerator for about 2 hours, or until ganache has hardened and is scoopable.
  • Line a baking sheet or tray with parchment paper. Using a melon baller or a tablespoon, scoop out small portions of ganache. Use your hands to roll them into small balls. Place on the baking sheet and freeze for 15 minutes.
  • Place cocoa powder in a small bowl. Drop each truffle in the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.

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Top Asked Questions

How do you make chocolate truffles with raspberry powder?
Pour the hot cream over the white chocolate and raspberry powder. Let sit for a few minutes, then stir with a spatula in even round stroke until the chocolate completely dissolves and the raspberry powder is completely incorporated. Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable.
What kind of candy is Raspberry truffle?
Decadent Chocolate Raspberry Truffles are an easy candy that make a wonderful hostess or teacher gift. Or make them just for you and your family. This recipe is a variation on the classic Oreo Truffle. You can use vanilla or chocolate cookies, or any flavor variation you choose.
How do you make chocolate truffles with ice cream?
Use a small ice cream scoop to portion the truffle filling into 13 pieces. Roll each portion into a ball, place them on a parchment line baking sheet and refrigerate for 1 hour. Melt the dark chocolate in a heat proof bowl over a simmering pot of water, stirring with a spatula.
How do you make raspberries with cream and chocolate?
Place raspberries into a fine sieve and push through with a wooden spoon over a small bowl to create a seedless puree. 3. In a small saucepan over medium heat, bring cream to just before boiling. 4. Remove from heat and immediately pour over grated chocolate in the mixing bowl.

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