RASPBERRY TRUFFLES ~ BLOG 365.28

RASPBERRY TRUFFLES Yield 25 truffles

Creamy delectable insides with a crunchy outer shell make these the perfect bite! They always impress when I include them in my neighbor plates at holiday time. PLUS there’s no baking involved.



1.6 ounce freeze dried raspberries (about 1/2 cup)
1 package white chocolate chips or bars 14 ounce
2 Tablespoons unsalted butter
¾ cup heavy whipping cream
1 package dark chocolate (bittersweet chocolate) 14 ounce

  • Add raspberries to a food processor and pulse until fine powder. Set aside.
  • In a large glass bowl, add white chocolate with butter. Set aside.
  • In a small saucepan, heat heavy cream over low. Simmer, but DO NOT boil. When warmed through, pour over the white chocolate and butter. Allow to sit for 5-10 minutes.

 

  • After 5 minutes, use a spatula to stir the white chocolate until smooth and combined.
  • Stir in freeze dried raspberry powder. Taste for flavor. If not strong enough, add another 1-2 tablespoons of powder. I find that 1/2 cup is plenty for both color AND flavor. Reserve a pinch of powder to sprinkle on top of the truffles later.
  • Place plastic wrap over the bowl and chill in the refrigerator for 2 hours.

 

  • Line a baking sheet with wax paper.
  • Using a small 1 tablespoon cookie scoop, scoop mixture and roll in ball, place on wax paper. Repeat with remaining mixture.
  • Put the tray of truffles back in the refrigerator (or freezer) for 30 minutes.

 

  • Melt dark chocolate in a double boiler for the best results.
  • Using a fork (or toothpick), dip each truffle in melted chocolate, tap on side of bowl to remove the excess, then place back on wax paper.
  • Sprinkle with a pinch of the remaining raspberry powder or sprinkles.

MOCHA RUM TRUFFLES ~ BLOG 366.142

MOCHA RUM TRUFFLES (makes 5 dozen 1 inch candies)
2 cups semi-sweet chocolate chips (see notes)
1/2 cup butter, softened
4 egg yolks
2 tablespoons rum (see notes)
2 teaspoons QUALITY instant coffee
Powdered sugar for rolling
optional FINELY chopped nuts, dehydrated fruits or coconut

  • In a double boiler melt chocolate until smooth.
  • Remove from heat, but keep chocolate bowl over the hot water.
  • Add butter and egg yolks, beating with whisk until smooth.
  • Add coconut and/or nuts if using.
  • In a separate bowl whisk together the rum and instant coffee.
  • Add chocolate mixture to rum mixture, stirring until smooth.
  • Add to an ice bath and chill 20-25 minutes until fudge like in consistency (it will be quite thick), but yet smooth and creamy.
  • At this point you can either roll it into balls and then roll the balls in the powdered sugar OR you can fill a decorative tipped piping bag with the fudge and pipe into decorative rosettes and then sprinkle with powdered sugar.
  • Let candies stand an hour before serving.

NOTES:

  • Using all semi-sweet chips makes a deep and rich truffle. If you’d like something a bit lighter try using milk chocolate chips or a half and half combination of chips.
  • You can change up the flavor with flavored rums. I like using Malibu which gives you a nice hint of coconut. You can also add some FINELY chopped coconut in the chocolate mixture for some added texture.

CHOCOLATE CHERRY TRUFFLES

These luscious chocolate truffles are perfect for your sweetheart this Valentine’s Day.

Chocolate definitely stirs deep emotions and has inspired many a story.  In the movie “Chocolat” the mystical heroine, Juliette Binoche, uses chocolate alchemy in her truffles to stir the long dormant desires of neglectful husbands and gently coaxes shy and reticent lovers together. 

I can’t promise these truffles will do the same thing for you, but I do promise they’ll melt in your mouth and leave you craving another.
CHOCOLATE CHERRY TRUFFLES

11 ounces QUALITY white chocolate, broken into pieces
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 tablespoon cherry Jell-o**
CandiQuick or Melting Wafers for decorating
Sprinkles for decorating

  • In a small saucepan, heat whipping cream until warm.
  • Add butter, stirring until melted.
  • Stir in Jell-o.
  • Add in chocolate pieces, stirring quickly and constantly until smooth.
  • Refrigerate for at least an hour until it begins to harden.
  • When hard, scoop into balls on parchment paper lined baking sheet that fits in your freezer and freeze for about 30 minutes until VERY firm.
  • Once firm, melt chocolate until smooth and creamy – about 2 minutes, stirring every 30 seconds using the microwave.
  • Use a small flat spatula or spoon to dip each ball in chocolate and place on wax paper to dry.
  • Sprinkle with decorations immediately while chocolate is still wet.
  • Keep refrigerated.

**NOTE: for non-Valentine holidays change up the cherry flavor for some variety.  Also good with peach, raspberry and pineapple or any combo you can come up with I’m sure.