Raspberrytruffles Recipes

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.

TRUFFLE TARTS WITH RASPBERRIES

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.

CHOCOLATE-RASPBERRY TRUFFLES

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

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.

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.

CHOCOLATE-COVERED RASPBERRY TRUFFLES

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 TRIFLE

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.