Raspberry Truffle Fudge Recipes

RASPBERRY-FUDGE TRUFFLES

Steps:

• Microwave choc.
• chips on high 2 minutes, stirring every 30 seconds.
• Beat cream cheese until smooth.
• Add melted choc.
• ,preserves, and liqueur, until well blended.
• Stir in crumbs.
• Cover and chill 2 hours.
• Shape mixture into 1 inch balls.
• Cover and freeze 1 hour, until firm.
• Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
• Dip balls into coating.
• Place on wax paper.
• Put white choc.
• and shortning in zip top bag; seal.
• Submerge into hot water until chocolate melts.
• knead until smooth.
• Snip tiny hole into corner of bag, drizzle over truffles.
• Let stand until firm.
• Store in refig, if desired.

TRUFFLE RASPBERRY BROWNIES

Steps:

• Preheat oven to 350°. In a microwave, melt chocolate and butter; stir until smooth. In a large bowl, beat eggs, sugar and vanilla. Stir in chocolate mixture. Combine flour, baking soda and salt; gradually add to chocolate mixture just until combined. Gently fold in raspberries., Spread into a greased 9-in. square baking pan. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean (do not overbake). Cool on a wire rack., For frosting, in a microwave-safe bowl, combine chocolate, cream and jam. Microwave at 50% power 2-3 minutes or until smooth, stirring twice. Transfer to a small bowl; stir in vanilla. Place in a bowl of ice water; stir 3-5 minutes. With a hand mixer, beat on medium speed until soft peaks form. , Cut a small hole in a corner of a heavy-duty resealable plastic bag; insert #825 star tip. Fill with 1/2 cup frosting. Spread remaining frosting over brownies. Cut into 12 bars. Pipe a chocolate rosette in the center of each brownie; top with a raspberry. Cover and refrigerate 30 minutes or until frosting is set. Refrigerate leftovers.

RASPBERRY TRUFFLE FUDGE

Steps:

• Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
• In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
• In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

RASPBERRY-TRUFFLE FUDGE BITES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 5 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.
• Add dry pudding mix; stir with whisk 2 min. Gradually add powdered sugar, mixing well after each addition. Press onto bottom of prepared pan.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

RASPBERRY ROCKY ROAD FUDGE

Steps:

• Line a 13-in. x 9-in. pan with foil and butter the foil with 1-1/2 teaspoons butter; set aside. In a large saucepan, combine the sugar, marshmallows, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Cook and stir until smooth. , Remove from the heat. Stir in the chips, peanut butter and vanilla until smooth. Fold in peanuts. Spread into prepared pan. Refrigerate for 2 hours or until set. Using foil, lift fudge out of pan; cut into 1-in. squares. Store in an airtight container in the refrigerator.

RASPBERRY TRUFFLE FUDGE

Steps:

• Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
• In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
• In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.