Chocolate Truffle Loaf With Raspberry Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE



Chocolate Truffle Loaf With Raspberry Sauce image

Are you a chocoholic? This dessert with raspberry puree is death by chocolate. I got this recipe in my family. It is a hit especially during the holiday season, but is also excellent for Valentine's day, or anytime you have to satisfy a sweet tooth.

Provided by coasterfood lover

Categories     Dessert

Time 25m

Yield 1 loaf, 12-16 serving(s)

Number Of Ingredients 11

2 cups whipping cream, divided
3 egg yolks, slightly beaten
2 (8 ounce) packages baker's semi-sweet chocolate baking squares or 16 semi-sweet chocolate baking squares
1/2 cup cups Karo light corn syrup, divided
1/3 cup Karo light corn syrup, divided
1/2 cup butter or 1/2 cup margarine
1/4 cup confectioners' sugar
1 teaspoon vanilla extract
1 (10 ounce) package frozen raspberries in light syrup, thawed
whole raspberries (optional)
mint leaf (optional)

Steps:

  • Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
  • In a small bowl mix 1/2 cup cream with egg yolks until blended.
  • In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
  • Add egg mixture; cook three minutes longer, stirring constantly.
  • Remove from heat and cool to room temperature.
  • In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
  • With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
  • Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
  • For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
  • Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.

Nutrition Facts : Calories 500.8, Fat 34.8, SaturatedFat 21.1, Cholesterol 116.2, Sodium 103.6, Carbohydrate 52.4, Fiber 3.3, Sugar 34.7, Protein 3.3

CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE TRUFFLES



Chocolate Molten Cakes with Raspberry Sauce and Chocolate Truffles image

Provided by Food Network

Categories     dessert

Time 5h50m

Yield 6 servings

Number Of Ingredients 19

10 tablespoons unsalted butter, plus more for greasing
5 ounces bittersweet or semisweet chocolate, chopped (not unsweetened)
3 large eggs
3 large egg yolks
1 1/2 cups confectioners' sugar
1/2 cup all-purpose flour
Raspberry Sauce, recipe follows
Vanilla Sweet Cream, recipe follows
Chocolate Truffles, recipe follows
2 cups fresh raspberries (about 1/2 pound) or 1 3/4 cups frozen, thawed
1/2 to 3/4 cup confectioners' sugar
1 tablespoon fresh lemon juice
1 cup heavy cream, cold
2 tablespoons confectioners' sugar
1/4 teaspoon pure vanilla extract
2 cups heavy cream
2 1/2 cups finely chopped bittersweet chocolate
2 cups cocoa powder
1 cups walnuts, finely chopped

Steps:

  • Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups.
  • Stir the butter and chocolate in a heavy, medium saucepan over low heat until melted. Cool slightly.
  • Whisk the eggs and egg yolks in a large bowl to blend. Whisk in the confectioners' sugar, and then the melted chocolate and the flour. Pour the batter into the prepared dishes, dividing equally. Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated).
  • Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles.
  • Cook the raspberries, confectioners' sugar and lemon juice over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.
  • In chilled bowl, whisk the cream until it begins to foam and thicken. Add the confectioners' sugar and vanilla and continue to whisk just until soft peaks form.
  • Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.
  • Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
  • When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1-inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.
  • To roll the mound into a ball, place a truffle between both palms, squeeze slightly and roll between your hands. The truffles will look nicer if they are as round as possible.
  • When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to coat. Roll in cocoa powder or chopped walnuts, one at a time.

CHOCOLATE TRUFFLE LOAF



Chocolate Truffle Loaf image

Its amazing that something so decadent can be so easy to prepare! I gobbled it up at a pot luck last nite & searched for the recipe on the Kraft website this morning. The cook time is freezer time.

Provided by CountryLady

Categories     Frozen Desserts

Time 3h20m

Yield 16 serving(s)

Number Of Ingredients 7

2 cups whipping cream, divided
3 egg yolks, lightly beaten
16 ounces semisweet chocolate, chopped
1/2 cup corn syrup
1/2 cup butter
1/4 cup icing sugar
1 teaspoon vanilla

Steps:

  • Line 8 x 4 inch (1. 5 L) loaf pan with plastic wrap.
  • Mix 1/2 cup whipping cream with egg yolks.
  • Set aside.
  • Heat chocolate, corn syrup and butter in a medium saucepan over medium heat until chocolate is melted, stirring constantly.
  • Add egg mixture; cook 3 minutes or until thickened, stirring constantly; cool to room temperature.
  • Beat the remaining whipping cream, icing sugar and vanilla, until stiff peaks form; gently stir in chocolate mixture until no streaks remain& pour into prepared pan.
  • Refrigerate overnight (my preference) or freeze 3 hours.
  • Invert Chocolate Truffle Loaf onto serving plate; remove pan and peel off plastic wrap.
  • Serve plain, with a wee dollop of whipped cream or with raspberry sauce.

Nutrition Facts : Calories 340, Fat 32.4, SaturatedFat 19.9, Cholesterol 91.4, Sodium 60.6, Carbohydrate 18.7, Fiber 4.7, Sugar 4.7, Protein 4.8

CHOCOLATE TRUFFLE LOAF



Chocolate Truffle Loaf image

One of our reviewers lost her copy of this Chocolate Truffle Loaf recipe during Hurricane Andrew-only to find it again here! (She gives it 5 stars.)

Provided by My Food and Family

Categories     Dairy

Time 12h30m

Yield Makes 12 servings, 1 truffle slice, 2 Tbsp. sauce and about 1 Tbsp. raspberries each.

Number Of Ingredients 9

4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces
1/2 cup (1 stick) butter or margarine
1/2 cup corn syrup
2 cups whipping cream, divided
3 egg yolks, lightly beaten
1/4 cup powdered sugar
1 tsp. vanilla
Raspberry Sauce
1 cup fresh raspberries

Steps:

  • Line 8x4-inch loaf pan with plastic wrap. Place chocolate, butter and corn syrup in large saucepan; cook on medium heat until chocolate is completely melted, stirring constantly. Beat 1/2 cup of the cream and the egg yolks in large bowl until well blended. Gradually stir into chocolate mixture. Cook 3 minutes, stirring constantly. Cool to room temperature.
  • Beat remaining 1-1/2 cups cream, sugar and vanilla in medium bowl with electric mixer on medium-high speed until soft peaks form. Add to chocolate mixture; stir gently until well blended. Pour into prepared pan.
  • Refrigerate overnight or freeze 3 hours. Unmold onto serving plate; remove plastic wrap. Cut into 12 slices. Place 1 slice on each dessert plate; top with 2 Tbsp. of the Raspberry Sauce and about 1 Tbsp. of the raspberries.

Nutrition Facts : Calories 510, Fat 35 g, SaturatedFat 21 g, TransFat 0 g, Cholesterol 125 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 4 g

CHOCOLATE-RASPBERRY LOAF



Chocolate-Raspberry Loaf image

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

Provided by RecipeNut

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup semi-sweet chocolate chips
4 tablespoons butter
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup toasted, finely chopped walnuts
2 eggs
3/4 cup milk
1/2 cup seedless raspberry jam
1 teaspoon vanilla

Steps:

  • Preheat oven to 350°F.
  • Spray 9X5-inch loaf pan with nonstick cooking spray; set aside.
  • Melt chocolate chips and butter in small saucepan over low heat.
  • Combine flour, sugar, baking soda, baking powder and salt in large bowl.
  • Add walnuts; mix well.
  • Lightly beat eggs in medium bowl with wire whisk.
  • Add milk, spreadable fruit and vanilla; beat until well blended.
  • Add chocolate and milk mixtures to flour mixture.
  • Stir just until moistened.
  • Pour into prepared pan.
  • 3.
  • Bake 50 to 60 minutes or until toothpick inserted into center comes out clean.
  • Cool in pan on wire rack 10 minutes.
  • Remove from pan and cool completely on wire rack.

CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES



Chocolate Truffle Cake with Raspberries image

Provided by Michelle Robie

Categories     Cake     Coffee     Chocolate     Fruit     Dessert     Bake     Raspberry     Fall     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 14

For cake
10 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1 1/4 sticks (1/2 cup plus 2 tablespoons) unsalted butter
2/3 cup sugar
5 large eggs
1/4 cup plus 2 tablespoons all-purpose flour
For ganache
6 1/2 ounces Valrhona* or Lindt bittersweet chocolate
1/4 cup heavy cream
1/4 cup brewed espresso
1/2 stick (1/4 cup) unsalted butter, softened well
1 tablespoon triple sec or other orange-flavored liqueur
3 half-pints fresh raspberries
*available at some specialty foods shops

Steps:

  • Make cake:
  • Preheat oven to 350°F. and butter a 10-inch springform pan.
  • Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
  • Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
  • Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
  • Make ganache:
  • Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
  • Assemble cake:
  • Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
  • Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
  • Just before serving, pick over raspberries and cover top of each wedge with raspberries.

CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE



Chocolate Raspberry Mousse Truffle Cake, Raspberry-Cassis Sauce image

This recipe is the winner, hands down! Just in case you want to know what it is that I'm saying -- this is the dessert that my friend Judy chose for her very elegant dinner party. This is not easy at all! It's very involved but it is so worth it! I can't begin to tell you; takes 3 hours plus baking, cooling and chilling times. Allow the truffle cake to chill overnight before serving. I am posting this for safe keeping. Can be made up to four days ahead of time.

Provided by Manami

Categories     Dessert

Time 4h

Yield 18-20 serving(s)

Number Of Ingredients 41

2 cups sifted cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1/2 cup unsalted butter, slightly softened
1/3 cup vegetable shortening
1/2 cup packed light brown sugar
1 cup granulated sugar
2 tablespoons granulated sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1 cup milk, at room temperature
1/3 cup water
3 tablespoons granulated sugar
3 tablespoons framboise eau-de-vie (raspberry brandy)
1 tablespoon Grand Marnier
8 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1 1/4 cups frozen unsweetened raspberries
1/3 cup granulated sugar
3 tablespoons granulated sugar
3 large egg yolks
1 pinch salt
2 cups heavy cream, divided
3 tablespoons framboise eau-de-vie (raspberry brandy)
1 tablespoon Grand Marnier
2 teaspoons vanilla extract
3 cups frozen unsweetened raspberries
1 cup red currant jelly
2/3 cup granulated sugar
1 tablespoon arrowroot
1 tablespoon water
creme de cassis, to taste
4 (1 1/2 ounce) Godiva dark chocolate bars, coarsely chopped
1/2 cup heavy cream
1 tablespoon heavy cream
2 tablespoons light corn syrup
1 pinch salt
3/4 teaspoon vanilla extract
sifted unsweetened cocoa powder (for dusting)
fresh raspberry, for garnish

Steps:

  • MAKE THE CHOCOLATE SOUR CREAM CAKE:.
  • Preheat oven to 350ºF.
  • Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
  • Sift together flour, baking soda and salt onto a piece of waxed paper.
  • Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
  • Stir until smooth. Let cool.
  • Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
  • Add brown sugar.
  • Continuing to beat, gradually add granulated sugar over a 4 minute period.
  • Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
  • Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
  • Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
  • At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
  • Divide batter between prepared pans and smooth top.
  • Bake 35-40 minutes or until center springs back when gently pressed with a finger.
  • Cool in pans on wire racks for 5 minutes.
  • Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
  • Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
  • Cool cake layers completely.
  • MAKE THE RASPBERRY SYRUP:.
  • Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
  • Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
  • Keep syrup covered until ready to assemble the cake.
  • MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
  • Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
  • Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
  • Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
  • Pour hot pureé over ground chocolate.
  • Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
  • Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
  • Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
  • With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
  • With a spatula, scrape down the side of bowl.
  • Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
  • Turn chocolate/raspberry mixture into large bowl.
  • Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
  • Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
  • ASSEMBLE THE TRUFFLE CAKE:.
  • Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
  • Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
  • Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
  • Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
  • Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
  • MAKE THE RAPBERRY-CASSIS SAUCE:.
  • Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
  • Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
  • Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
  • Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
  • Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
  • MAKE THE TRUFFLE FROSTING:.
  • Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
  • Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
  • Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
  • Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
  • ASSEMBLE THE TRUFFLE CAKE:.
  • Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
  • Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
  • Create decorative swirls in the frosting using the back of a soup spoon.
  • Lightly dust the cake with cocoa powder.
  • Store the truffle cake in refrigerator under a cake dome for up to 4 days.
  • TO SERVE:.
  • Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.

Nutrition Facts : Calories 697.4, Fat 37.3, SaturatedFat 21.1, Cholesterol 138.1, Sodium 237.5, Carbohydrate 87.8, Fiber 4.7, Sugar 62.4, Protein 6.6

CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE



Chocolate Truffle Pie with Raspberry Sauce image

Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 cup chocolate wafer crumbs
1/4 cup butter, melted
1 pint chocolate ice cream, softened
1 cup semisweet chocolate chips
1/3 cup heavy whipping cream
1 pint vanilla ice cream, softened
2 tablespoons slivered almonds, toasted
1 package (10 ounces) frozen sweetened raspberries, thawed
1 tablespoon cornstarch

Steps:

  • In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.

Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.

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.

More about "chocolate truffle loaf with raspberry sauce recipes"

CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE
chocolate-truffle-loaf-with-raspberry-sauce image
2006-11-13 Melt chocolate, butter, and 1/2 cup corn syrup in a heavy saucepan over medium-low heat, stirring until smooth. Whisk together 1/2 cup whipping …
From myrecipes.com
5/5 (1)
Servings 12
  • Melt chocolate, butter, and 1/2 cup corn syrup in a heavy saucepan over medium-low heat, stirring until smooth. Whisk together 1/2 cup whipping cream and egg yolks in a small bowl. Gradually stir into chocolate mixture, whisking constantly. Cook over medium-low heat 11 minutes or until mixture reaches 160°. Remove from heat, and let cool 45 minutes or until mixture reaches room temperature.
  • Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla extract at high speed with an electric mixer until soft peaks form. Gently fold into chocolate mixture until no white streaks remain. Pour chocolate mixture into prepared pan. Cover and freeze 3 hours or until firm.
  • Process raspberries and 1/3 cup corn syrup in a blender until smooth, stopping to scrape down sides. Pour raspberry mixture through a wire-mesh strainer into a 2-cup glass measuring cup, discarding seeds. Cover and chill until ready to serve.


CHOCOLATE TRUFFLE LOAF WITH EASY RASPBERRY SAUCE
chocolate-truffle-loaf-with-easy-raspberry-sauce image
2014-09-26 Mix all the ingredients in the bowl and whip on medium high speed until the peaks stand. Do not overwhip or the whipped cream will dry out. …
From fletchersmill.com
Estimated Reading Time 4 mins


KARO FOODSERVICE - CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE
Slice and serve with raspberry Sauce. Raspberry Sauce: In blender OR food processor, puree raspberries, strain to remove seeds. Stir in corn syrup. Microwave: Prepare pan and egg mixture as above. In 3-quart microwavable bowl, mix chocolate, corn syrup and margarine. Microwave on high (100%), 2 to 2-1/2 minutes or until melted, stirring twice.
From karofoodservice.com


CHOCOLATE RASPBERRY TRUFFLE RECIPE RECIPES
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
From stevehacks.com


DEEP CHOCOLATE RASPBERRY CAKE - THERESCIPES.INFO
To Make Cake: Melt 6 ounces of semisweet chocolate and 6 ounces of unsweetened chocolate in the top of a double boiler, or in a microwave. Cool, and beat in egg yolks. In a large bowl, beat butter or margarine, 1 1/2 cups sugar, and vanilla until light and fluffy.
From therecipes.info


CHOCOLATE TRUFFLE RASPBERRY TART – 5 INGREDIENT RASPBERRY TRUFFLE …
2019-08-16 7) Pour the cream over the top and slowly mix together until everything is melted and combined. 8) Take the biscuit case out of the fridge and pour the truffle (ganache) in. 9) Stud in the raspberries and pop back in the fridge until it has set. (Make sure the raspberries are dry before adding them.
From sewwhite.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE
Raspberry Sauce. 1 (10 ounce) package frozen raspberries, thawed and strained; 1/3 cup Karo Corn syrup; Instructions. Truffle Loaf: Line an 8 1/2 x 4 1/2-inch loaf pan with plastic wrap. Mix 1/2 cup of the cream with egg yolks. In a 3-quart saucepan stir chocolate, corn syrup, and butter over medium heat until melted. Add egg mixture. Cook for ...
From recipegoldmine.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE - RECIPE | COOKS.COM
2013-11-29 Stirring constantly, cook 3 minutes. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into loaf pan. Refrigerate overnight or chill in freezer for 3 hours. Remove plastic wrap and slice in 1/2 inch wide slices.
From cooks.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE
May 19, 2011 - Learn how to make Chocolate Truffle Loaf with Raspberry Sauce. MyRecipes has 70,000+ tested recipes and videos to help you be a better cook.
From pinterest.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE - RECIPE | COOKS.COM
Line 8 1/2" x 4 1/2" x 2 1/2" loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolk. In 3 quart saucepan, stir chocolate and corn syrup and butter over medium heat until melted.
From cooks.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE - RECIPE | COOKS.COM
Line loaf pan 8 1/2 x 4 1/2 x 2 1/2 with plastic wrap. Mix 1/2 cup cream with beaten egg yolks. In 3 quart pan, stir chocolate, Karo and butter over medium heat until melted add egg mix.
From cooks.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE - RECIPE | COOKS.COM
2017-05-07 Stir in egg mixture. Microwave, stirring twice, 3 minutes.) Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with raspberry sauce. Serves 12. …
From cooks.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE - RECIPE | COOKS.COM
Mix 1/2 cup cream with egg yolks. In 3 quart saucepan stir chocolate, corn syrup and butter over medium heat until melted. Add egg mixture, stirring constantly, cook 3 minutes. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into prepared pan.
From cooks.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE - BAKEGOOD
Line 9×5-inch loaf pan with plastic wrap. In small bowl mix 1/2 cup of the cream with the egg yolks. In large saucepan combine chocolate, corn syrup and butter; stir over medium heat until melted. Add egg mixture. Cook 3 minutes over medium heat, stirring constantly. Cool to room temperature. In small bowl with mixer at medium speed, beat remaining 1-1/2 cups cream, the …
From bakegood.ca


CHOCOLATE RASPBERRY TRUFFLE? WE’VE GOT 18 WAYS TO DO IT!
Procedure: 1. Mash raspberries through a sieve with a wooden spoon and into a medium bowl to form about ½ cup fresh raspberry puree. 2. Place chopped chocolate in a bowl. 3. Heat cream until just boiling in a small saucepan over medium heat. 4. Pour cream over chocolate to melt.
From truffleaddict.com


LUSCIOUS CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE
Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In 3-quart saucepan stir chocolate, corn syrup and butter over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 minutes. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form.
From foodnewsnews.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE (GLUTEN FREE!)
Raspberry Sauce: Thaw and strain one package of frozen raspberries. In blender, puree the raspberries, stirring in the Karo Syrup. Set aside. Loaf: Line an 8 ½ x 4 ½ x 2 ½ inch loaf pan with plastic wrap. Mix ½ cup cream with egg yolks. In 3-quart saucepan stir chocolate, corn syrup and BUTTER over medium heat until melted. Add egg mixture ...
From elizabethhoagland.com


CHOCOLATE RASPBERRY TRUFFLES RECIPE - THE SPRUCE EATS
2021-05-20 Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. The Spruce / Julia Hartbeck. Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours. The Spruce / Julia Hartbeck. Cover a baking sheet with foil or waxed paper.
From thespruceeats.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE
HEAT chocolate, corn syrup and butter in a medium saucepan over medium heat till chocolate is melted, stirring constantly. Add in 1/2 c. whipping cream with egg yolks; cook 3 minutes. or possibly till thickened, stirring constantly.
From cookeatshare.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE - KARO
Directions. Line 9x5-inch loaf pan with plastic wrap. In small bowl mix 1/2 cup of the cream with the egg yolks. In large saucepan combine chocolate, corn syrup and butter; stir over medium heat until melted. Add egg mixture. Cook 3 minutes over medium heat, stirring constantly. Cool to room temperature.
From karofoodservice.com


LUSCIOUS CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE
Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 c. cream with egg yolks. In 3-qt saucepan stir chocolate, corn syrup and butter over medium heat till melted.
From cookeatshare.com


EASY CHOCOLATE RASPBERRY TRUFFLE - FAMILY DINNERS
2022-01-10 Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour hot cream over the chocolate pieces and trap the heat by covering the bowl with a plate or lid. Allow the chocolate to melt in the hot cream for several minutes, then whisk or stir the mixture until smooth and combined.
From familydinners.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPE - FOOD NEWS
Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap. In a small bowl mix 1/2 cup cream with egg yolks until blended. In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
From foodnewsnews.com


CHOCOLATE-RASPBERRY TRUFFLES | SOUTHERN LIVING
Step 1. Place the chocolate chips into a heat-safe bowl. In a small saucepan over medium heat, bring the cream and butter to a simmer. (Do not boil.) Pour the cream mixture over the chocolate, let sit a minute or two, then whisk until smooth. Stir in the vanilla, 2 generous pinches of salt, and 3 tablespoons crushed raspberries, scraping down ...
From southernliving.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE RECIPES
Step 1, Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Step 2, Mix 1/2 cup cream with egg yolks. Step 3, In 3 quart saucepan, stir chocolate, corn …
From foodnewsnews.com


CHOCOLATE-RASPBERRY TRUFFLES - RECIPE - FINECOOKING
Put the chopped chocolate in a medium bowl. In a small saucepan, heat the cream until just boiling. Pour the hot cream over the chopped chocolate; whisk to blend. Stir in the raspberry purée and the salt. Refrigerate the mixture until completely chilled, about 1 hour. A food mill makes quick work of raspberry purée, mashing and straining in ...
From finecooking.com


CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE - GLUTEN FREE RECIPES
Chocolate Truffle Loaf with Raspberry Sauce might be just the side dish you are searching for. This gluten free recipe serves 12. One serving contains 530 calories, 4g of protein, and 38g of fat. From preparation to the plate, this recipe takes approximately 45 minutes.
From fooddiez.com


CHOCOLATE MOUSSE LOAF WITH RASPBERRY PURéE RECIPE | MYRECIPES
Step 1. Line a 9- x 5-inch loafpan with plastic wrap, extending edges of wrap over sides of pan; set aside. Advertisement. Step 2. Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring …
From myrecipes.com


Related Search