Easy Dark Chocolate Raspberry Truffles Recipes

EASY DARK CHOCOLATE RASPBERRY TRUFFLES

Steps:

• In a small bowl combine the semi sweet chocolate chips and raspberry jam; set aside
• In a small sauce pan warm the heavy whipping cream until it comes to a simmer
• Pour the heavy cream over the chocolate chips and let it sit for 2-3 minutes
• Slowly whisk the chocolate and heavy cream mixture until the chocolate is melted and smooth
• Cover the top of the chocolate ganache with plastic wrap and refrigerate for 2-3 hours or until the ganache has hardened
• Scoop the chocolate ganache into 1 inch balls and place on a parchment lined baking sheet
• Once all the ganache is scooped, roll the ganache into balls and place back on the baking sheet
• Right after you scoop the chocolate ganache and roll into balls, roll them in the chocolate sprinkles, powdered freeze dried strawberries or cocoa powder and place back in the refrigerator to allow the truffles to set
• If you are dipping the truffles in white chocolate, place the ganache balls back in the refrigerator to set while you are warming the white chocolate
• In a small microwave safe bowl, combine the white chocolate and coconut oil
• Warm the chocolate in the microwave for 30 second increments until the chocolate is melted and smooth
• Remove the truffles from the refrigerator and dip each chocolate ganache ball into the white chocolate using a small fork or candy dipping tool
• Remove the ganache ball from the chocolate and place on a parchment lined baking sheet
• Continue dipping all of the chocolate ganache balls until all are covered in white chocolate
• Once the white chocolate coating is dry, drizzle the extra white chocolate over each truffle and garnish with the powdered freeze dried raspberries

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.

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 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.