RASPBERRY CHOCOLATE TRUFFLES RECIPE | LAND O’LAKES
Steps:
- Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, 3-5 minutes or until butter and jam are melted. Continue cooking 1-2 minutes or until mixture begins to bubble around edges.
- Remove from heat. Stir in chocolate and kirsch until melted and smooth. Stir in nuts. Place mixture in medium bowl. Cover; refrigerate 5-6 hours or until firm.
- Working quickly, roll chocolate mixture into 30 (1 1/2-inch) balls. Place onto waxed paper-lined pan. Cover; refrigerate 1 hour.
- Roll chocolate balls in cocoa. Place in mini paper cups to serve.
Nutrition Facts : Calories 170 calories, FatContent 13 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 15 milligrams, SodiumContent 35 milligrams, CarbohydrateContent 15 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 1 grams
CHOCOLATE RASPBERRY TRUFFLES - MY HEAVENLY RECIPES
Provided by Michelle
Yield 12
Number Of Ingredients 7
Steps:
- Start to defrost the raspberries.
- Chop finely the white chocolate. Set aside. (Note: absolutely necessary to chop finely the chocolate. It will help to melt uniformly in the puree)
- Add the thawed raspberries in a blender and whizz until they are completely reduced in puree.
- Pour the raspberry puree through a strainer to remove the seeds. You might need to add a bit of water if your puree is too thick (just a little bit of water, we still want a puree texture).
- In a saucepan, add the raspberry puree and the powdered sugar. Stir.
- Over medium heat, bring to boil, stirring frequently.
- Once boiled, heat over low heat, stirring frequently, until it is reduced by about half. It takes about 25 minutes.
- Add the heavy whipping cream. Mix until fully incorporated.
- In a large bowl, add the chopped white chocolate. Pour the warm raspberry puree and stir until the chocolate is melted and the texture is smooth. (Note: you can let your bowl in a warm water bath. It would help to melt the chocolate.)
- Cover with a plastic wrap and place in the fridge for 2 hours until firm.
- Scoop the ganache and, using your hands, shape into small balls (about 1 inch diameter).
- Melt the dark chocolate. Using a fork, dip a truffle into the melted chocolate. Shake gently to allow any excess of chocolate to drip back.
- Place the truffle onto a baking sheet lined with a baking parchment. Dip the remaining truffles, one by one.
- Refrigerate the truffles until the chocolate is set (about 25 min). Note: You should have an excess of dark chocolate but necessary to dip the truffles properly. Once all the truffles are covered with chocolate, pour the remaining melted chocolate on a baking parchment, spread it and let it set. You can reuse it later.
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RASPBERRY TRUFFLES RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 3.7
Total Time 40 minutes
Category Desserts
Calories 105 calories per serving
From tasteofhome.com
Reviews 3.7
Total Time 40 minutes
Category Desserts
Calories 105 calories per serving
- 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.
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CHOCOLATE-RASPBERRY TRUFFLES | BETTER HOMES & GARDENS
From bhg.com
Reviews 3.5
Total Time 1 hours 40 minutes
Category Recipes and Cooking
Calories 142 calories per serving
Reviews 3.5
Total Time 1 hours 40 minutes
Category Recipes and Cooking
Calories 142 calories per serving
- Add liqueur to chocolate mixture. Beat with an electric mixer on medium speed for 1 minute. Transfer mixture to a pastry bag fitted with a large star tip. Pipe into ten 2-inch mounds onto the prepared tray. Top each mound with a raspberry. Cover loosely and chill for 1 to 24 hours. Sprinkle lightly with cocoa powder before serving.
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RASPBERRY TRUFFLES RECIPE - FOOD.COM
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.
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Total Time 24 hours 5 minutes
Calories 366 per serving
From food.com
Total Time 24 hours 5 minutes
Calories 366 per serving
- Refrigerate until set.
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CHOCOLATE-COVERED RASPBERRY TRUFFLES RECIPE | EPICURIOUS
Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe.
From epicurious.com
Reviews 3.2
Total Time 2 hr (includes chilling)
From epicurious.com
Reviews 3.2
Total Time 2 hr (includes chilling)
- 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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RASPBERRY TRUFFLES RECIPE | MYRECIPES
From myrecipes.com
Calories 95 calories per serving
Calories 95 calories per serving
- STORAGE: Place the truffles on the lined baking sheet and allow them to set in the refrigerator for 5 minutes. Truffles will keep for about 2 weeks, chilled or at room temperature, when stored in a tightly sealed container.
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Jul 22, 2008 · Ingredients 1 (10-ounce) package frozen raspberries, thawed 1/4 cup powdered sugar 1 pound semisweet or bittersweet chocolate, finely chopped 3/4 cup heavy whipping cream 2 tablespoons light corn syrup 1 pound chocolate candy coating, for dipping 1/4 cup red candy coating, for decoration, optional
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Oct 25, 2021 · Instructions. Puree the raspberries and icing sugar together in a food processor or blender. Press the raspberry puree through a fine sieve to remove the seeds. Set the de-seeded puree aside for later. Heat the whipping cream to almost boiling, either in a small saucepan or in the microwave.
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Place chocolate into a pastry bag or a sealable plastic bag with the tip cut off. 6. Squeeze out 1-inch balls of the chocolate mixture. 7. Push one raspberry into each truffle. 8. Chill for 15 minutes in the refrigerator. 9. Roll truffles gently in confectioner’s sugar to coat.
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DARK CHOCOLATE RASPBERRY TRUFFLES RECIPE | EPICURIOUS.COM
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Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add raspberry flavor and food color; stir until well blended. 2 Refrigerate 1 hour or until truffle mixture is firm enough to handle. 3 Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray.
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