WHITE CHOCOLATE RASPBERRY TRUFFLES
White Chocolate Raspberry Truffles are sweet, creamy, full of flavor and made with only 5 ingredients.
Provided by Catalina Castravet
Categories Dessert
Time 2h
Number Of Ingredients 5
Steps:
- Add freeze dried raspberries to the food processor and pulse to make a powder. Set aside.
- Add heavy cream to a small sauce pan on medium heat and simmer over low heat or microwave for 1 minute, until hot and boiling.
- When heavy cream just starts to boil, remove it from heat and stir in butter until fully combined and smooth. If the mixture has small lumps and you can microwave if for only 20 seconds, but not more, as you don't want to fully melt the butter.
- Stir in the raspberry powder. Set aside to come to room temperature.
- Add chopped white chocolate to a microwave safe bowl, and microwave on high in 20 seconds intervals until chocolate is melted. Stir very well after each interval to make sure the chocolate doesn't overheat and become unusable. You may need 2-3 intervals of 20 seconds for the chocolate to fully melt. Use the residual heat from chocolate to melt any remaining small pieces of chocolate by stirring well. Set aside for the chocolate to cool off to room temperature.
- Add melted white chocolate to the butter mixture and stir well to combine. Cover with plastic wrap and place in the fridge for 1-2 hours. While the mixture is cooling in the fridge stir it a few times so the fat from the butter doesn't separate on top. Make sure you stir it often especially during the first 30 minutes, otherwise the butter will separate and harden.
- Remove mixture from fridge, let it come to room temperature so its easy to work with.
- Using a small ice cream scoop or a measuring spoon, scoop the mixture and roll into balls, roll into powdered sugar and place on waxed paper. Repeat the process.
- If the truffles stick to your hand, dust your hands with powdered sugar.
- Truffles can be stored in an airtight container in the fridge for 7-10 days. Or they can be frozen for longer storage for 2-3 months.
- Don't store truffles at room temperature as they will lose their shape, or melt due to the high butter content.
- Enjoy!
Nutrition Facts : Calories 203 kcal, Carbohydrate 19 g, Protein 1 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 21 mg, Sodium 76 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
WHITE CHOCOLATE RASPBERRY TRUFFLES
Provided by Garnish and Glaze
Time 1h25m
Number Of Ingredients 5
Steps:
- In a 2 quart sauce pan, over medium heat, bring creamer to a simmer while stirring. Reduce heat to low, add butter and chocolate and continue to stir until melted. Remove from heat and pour into a shallow bowl or pan. Allow to cool completely (you can speed this along by placing in the fridge for 30-90 minutes).
- Use a small cookie scoop to portion the chocolate and then roll each into a ball and place on wax paper. Chocolate will melt a little from the heat of your hands so place back in the fridge for about 30 minutes or until firm again.
- Blend freeze dried raspberries until finely crushed and place in a bowl.
- Heat white melting wafers in a microwave proof bowl at half power and stir every 30 seconds until smooth.
- Your chocolate balls should be firm again but not too cold. (If you left them in the fridge for hours you'll want to let them sit on the counter for about 30 minutes before coating or else the temperature will cause the coating to crack once it dries.)
- Drop the ball into the melted chocolate, gently push and roll it around with a fork, and then lift it out. Tap the fork over the bowl and scrape the bottom of the fork on the side of the bowl to let excess chocolate drip off and back into the bowl. Use a tooth pick or another fork to help push the truffle off the fork and onto the wax paper. Immediately sprinkle with the freeze dried raspberries (if you wait, the chocolate will harden and they won't stick). Repeat with remaining truffles.
- Truffles can be left at room temperature.
WHITE CHOCOLATE RASPBERRY TRUFFLE
A combination of Godiva White Chocolate Liqueur and Chambord raspberry liquor. I made DiScharf's Royal Godiva last night. Then made this with leaving out one of her ingredients.
Provided by Charlotte J
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Pour liqueurs over ice.
- Stir.
- Cheers!
Nutrition Facts :
RASPBERRY WHITE CHOCOLATE TRUFFLES
Rich and creamy with a hint of raspberry, these truffles are perfect of Valentine's Day, wedding favors and Christmas. For gift-giving, present them in mini foil or paper baking cups. Photo credit: Katie Goodman from Good Life Eats.
Provided by McCormick
Categories Other,
Yield 15
Number Of Ingredients 5
Steps:
- Place chocolate in large heatproof bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add raspberry flavor and food color; stir until well blended.
- Refrigerate 1 hour or until truffle mixture is firm enough to handle.
- Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Refrigerate truffles until ready to coat.
- Melt coating wafers as directed on package. Using a fork, dip 1 truffle at a time into the melted coating. Tap back of fork 2 or 3 times against edge of dish to allow excess coating to drip off. Place truffle on wax paper-lined tray. Let stand 1 hour or until coating is set. Store truffles between layers of wax paper in airtight container.
Nutrition Facts : Calories 341 Calories
RASPBERRY TRUFFLES
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
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.
CHOCOLATE-RASPBERRY TRUFFLES
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
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
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
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.
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