Raspberry Truffle Recipes

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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.

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.

RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

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.

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.

RASPBERRY TRUFFLES



Raspberry Truffles image

I found this recipe in the food section of the paper. The raspberry and lemon flavors add a tart bite to the sweetness of these truffles. I also inlude instructions on how to temper chocolate to make dipped candies more attractive - the first time I tried tempering, I couldn't believe how much nicer they looked.

Provided by ChrisMc

Categories     Candy

Time P1DT5m

Yield 36 truffles, 18 serving(s)

Number Of Ingredients 10

8 ounces semisweet chocolate
1/4 cup butter
2 tablespoons cream
1/2 cup raspberry jam (preferably seedless)
2 tablespoons lemon juice
1/2 cup cornstarch
1 1/2 lbs chopped semisweet chocolate
6 ounces solid semisweet chocolate
1/4 cup cocoa (optional)
1/4 cup finely chopped nuts (optional)

Steps:

  • Melt 8 ounces of chocolate.
  • Heat the butter and cream until the butter is melted and small bubbles form.
  • Pour into a small bowl and stir in the chocolate.
  • Whisk in the jam and lemon juice.
  • cover and refrigerate 60-90 minutes.
  • Line a baking sheet with parchment.
  • Spoon the mixture into mounds (about 2 teaspoons each).
  • Refrigerate 15 minutes or until firm.
  • Use the cornstarch to dust your hands, and roll the mixture into balls.
  • Refrigerate overnight.
  • Remove centers from the refrigerator to warm to room temperature before the next steps.
  • Melt 1 1/2 pounds of chopped chocolate and temper as follows.
  • If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.
  • When the chocolate is nearly melted, stir to complete the melt.
  • Let the chocolate cool to 100 degrees.
  • Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.
  • Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.
  • What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.
  • If the solid chunk is dull, streaky, or grained, it will have the opposite effect.
  • The taste will be the same, but tempering the chocolate makes the truffles much more attractive.
  • When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.
  • Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.
  • The smear should cool glossy and smooth, and should break with a snap.
  • Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea).
  • Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.
  • Refrigerate until set.

RASPBERRY TRUFFLE CUPS



Raspberry Truffle Cups image

Bite-sized truffle beauties feature the perfect flavor pairing of raspberry and chocolate.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 24

Number Of Ingredients 6

6 oz vanilla-flavored candy coating (almond bark), cut into pieces
6 oz semisweet baking chocolate, cut into pieces
2 tablespoons butter or margarine, cut into pieces
1/3 cup whipping cream
2 tablespoons raspberry-flavored liqueur or raspberry pancake syrup
24 fresh raspberries

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.

Nutrition Facts : Calories 100, Carbohydrate 9 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 4 g, ServingSize 1 Truffle Cup, Sodium 15 mg, Sugar 9 g, TransFat 0 g

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.

RASPBERRY TRUFFLE COCKTAIL



Raspberry Truffle Cocktail image

This adults-only hot chocolate is a decadent addition to any holiday gathering. It can easily be adapted to dairy lovers' tastes by substituting chocolate milk and heavy cream for the almond products.-Melanie Milhorat, New York, New York

Provided by Taste of Home

Time 10m

Yield 1 serving.

Number Of Ingredients 5

1 cup chocolate almond milk or 2% chocolate milk
1 ounce vodka
1/2 ounce raspberry liqueur
1/4 cup cold vanilla almond milk or fat-free milk
Baking cocoa, optional

Steps:

  • Place chocolate almond milk in a small saucepan; heat through. Add vodka and raspberry liqueur; transfer to a mug., Pour vanilla almond milk into a small bowl. With a frother, blend until foamy. Spoon foam into mug. Sprinkle with cocoa if desired.

Nutrition Facts : Calories 259 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.

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  • MAKE THE FILLING: Place 8 ounces of the chocolate pieces and the butter in a large bowl. In a small saucepan over low heat, bring the cream to a simmer. Remove from heat and pour half the cream into the bowl.
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2015-07-15 With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese. Add cool whip and stir with a spatula. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours. Line a tray with parchment paper and set aside.
From omgchocolatedesserts.com


VEGAN CHOCOLATE RASPBERRY TRUFFLES (4 INGREDIENTS!) - FROM MY BOWL
2020-01-31 Ingredients. 1.2 ounces ( 34 g) freeze-dried raspberries. 1 cup + 2 tablespoons ( 265 ml) full-fat coconut milk. 10.5 ounces ( 300 g) high-quality dark chocolate*, chopped. 1/4 + cup cacao powder, additional raspberry powder, etc, to roll the truffles in.
From frommybowl.com


RASPBERRY CHOCOLATE TRUFFLES - SHUANGY'S KITCHENSINK
2021-01-19 Chill in the fridge for 30 minutes or freezer for 15 minutes. Now, scoop batter into desired size and roll into balls. Place dough balls in the freezer for 30 minutes to harden. While your dough balls are chilling (literally), melt the dark chocolate mixed with a little coconut oil or nut butter (to help prevent the chocolate from cracking).
From shuangyskitchensink.com


CHOCOLATE RASPBERRY TRUFFLES - DIVALICIOUS RECIPES
2019-02-06 Easy to make chocolate truffles with only 3 ingredients make a great treat or gift. Chocolate and raspberry are a great flavour combination too. These chocolate truffles are so simple to make that even the kids could make a batch. Start dropping hints to them before Mother’s or Father’s Day! The truffles are simply chocolate melted with hot ...
From divaliciousrecipes.com


TRUFFLE RECIPES | ALLRECIPES
Nichola's Chocolate Chip Cookie Dough Truffles. 8. Mocha Truffles. 13. Easy White Chocolate Oreo® Truffles. 12. OREO Cookie Balls. 258. Chocolate-dipped cookie balls filled with cream cheese and crushed cookies.
From allrecipes.com


HOMEMADE RASPBERRY RUFFLE BARS - AMY TREASURE
2021-04-23 Put the tin into the freezer for 2 hours (see notes). To melt the chocolate, break the milk and dark chocolate into squares and put them in a heatproof bowl set over a pan of simmering water. Remove the coconut mixture from the freezer and cut it into 16 rectangles.
From amytreasure.com


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