Dark Chocolate Raspberry Truffles Recipe Recipe For Chicken

CHOCOLATE RASPBERRY TRUFFLES

Steps:

• Gather the ingredients.
• Place the raspberries in a blender or food processor, and process them until they are liquid.
• Pour the raspberry puree into a small saucepan through a strainer or cheesecloth to remove the seeds.
• Add the powdered sugar to the raspberry puree and heat it over medium heat, stirring frequently, until it is thick and syrupy and reduced by about half. Remove the puree from heat and set aside for now.
• Place the chopped chocolate in a large bowl.
• Place the cream in a small saucepan over medium heat, until bubbles start to form around the edges, but do not allow it to come to a full boil.
• Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate.
• Whisk the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous. This is the ganache.
• Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together.
• Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours.
• Cover a baking sheet with foil or waxed paper.
• Using a candy scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Once all of the ganache is scooped, freeze the balls for 2 hours or until firm.
• Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.
• Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl.
• Place the dipped truffle back onto the baking sheet and repeat with the remaining truffles and chocolate.
• Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt red candy coating (or tint white coating with red candy coloring) and drizzle a small amount over the truffles decoratively.

DARK CHOCOLATE RASPBERRY TRUFFLES

Steps:

• Place chocolate in a medium mixing bowl and set aside.
• Pour heavy cream into a shallow saucepan or cooking pot 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 the mixture 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/jam and stir to combine. Place uncovered in the refrigerator for 2 hours, or until the chocolate ganache has hardened and is scoopable.
• Line a large half pan baking sheet or tray with parchment paper. Use a melon baller or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch 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.

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.