CHOCOLATE RASPBERRY CHAMBORD TRUFFLES FOR YOUR VALENTINE!
Make and share this Chocolate Raspberry Chambord Truffles for Your Valentine! recipe from Food.com.
Provided by BecR2400
Categories Candy
Time 40m
Yield 40 truffles
Number Of Ingredients 6
Steps:
- In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
- Remove from heat; stir in the chocolate until melted and smooth.
- Stir in the liqueur, mixing well.
- Transfer to a bowl and chill covered, for 4 hours or until firm.
- Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
- Cover and refrigerate for 1 hour, or until firm.
- Roll chocolate balls in cocoa powder, place in mini paper cups.
- Store in an airtight container, with parchment between the layers.
- Keep chilled until ready to serve, for up to 2 weeks.
Nutrition Facts : Calories 98.5, Fat 7, SaturatedFat 4.2, Cholesterol 10.2, Sodium 20.2, Carbohydrate 10.6, Fiber 1.1, Sugar 8.1, Protein 0.8
CHAMBORD BRUNCH COCKTAIL
From my Chambord recipe booklet! 1 shot = 1.5oz according to the Webtender website. This is a really simple way to make brunch very special.
Provided by Elmotoo
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Add Chambord & pineapple juice to a champagne flute.
- Top with champagne.
Nutrition Facts : Calories 11.1, Sodium 0.5, Carbohydrate 2.1, Sugar 1.6, Protein 0.1
CHAMBORD TRUFFLE
Make and share this Chambord Truffle recipe from Food.com.
Provided by Kim127
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour all ingredients into a shaker over ice.
- Chill.
- Strain into shot glass.
CHAMBORD TRUFFLE COCKTAIL
An alcoholic version of a Chambord truffle. The cocktail is as smooth as ganache, but not quite so innocent.
Provided by momaphet
Categories Beverages
Time 2m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Mix together and pour into a shot glass.
Nutrition Facts : Calories 65.5, Fat 0.1, Sodium 1.7, Carbohydrate 6.8, Sugar 6.8
CHOCOLATE CHAMBORD TRUFFLE TORTE
Steps:
- Crust: Preheat oven to 300 degrees F and grease a 10-inch springform pan. In a mixing bowl, combine graham cracker crumbs, macadamia nuts and butter. Transfer to springform pan, pressing evenly onto sides and bottom. Bake for 7 minutes, then cool completely.
- Filling: Place chocolate chips in a heat-resistant bowl; set aside. In a pot, combine cream, raspberry syrup and Chambord. Bring to a boil over medium heat. Pour over chocolate chips, whisking until smooth and chips have melted. Pour into pre-baked crust.
- Chill for 6 hours. Unmold torte. Serve slices with raspberry coulis and whipped cream.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CHOCOLATE TRUFFLES WITH LIQUEUR
Decadent chocolate truffles, made even more sinful with the addition of your favourite liqueur. The yield will depend on how small you roll the truffles; I get at least 15 usually.
Provided by Lennie
Categories Candy
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In microwave using medium-low power, melt chocolate in a medium-sized bowl-- the length of time this will take will depend on the strength of your microwave, but expect it to take at least 1 minute.
- Whisk in butter and egg yolk until blended; then whisk in liqueur and icing sugar until smooth.
- Cover and refrigerate until firm enough to shape, about 1 hour.
- Shape mixture into small balls, roll balls in cocoa, then place in tiny foil or paper cups.
- The above will be a messy job on your hands-- they will get quite chocolatey; if mixture gets too soft, return it to the fridge to stiffen up again.
- Keep truffles refrigerated in a covered container; remove from fridge about 30 minutes before serving to take the chill off them.
HOLIDAY CHAMBORD TRIFLE
Have made this using other ingredients for the liquer and fruit; we made this on Friday for a Drs' luncheon meeting. The results were awesome! Didn't allow for chilling time for the ingredients to marry.
Provided by Manami
Categories Dessert
Time 55m
Yield 10-15 serving(s)
Number Of Ingredients 12
Steps:
- Separate ladyfingers in half and dry in warm oven slightly toasty. (At about 300ºF for about 10 minutes or so.).
- Spread with jam and put back together. Cut into thirds.
- Place thawed berries in a sieve over a bowl and reserve liquid. Take the reserved raspberry juice and add to it enough Chambord to make 1 cup.
- Place 1/3 of ladyfingers in a glass trifle bowl or any other large bowl. Pour 1/3 of the liquid over and add 1/3 of the grapes and raspberries.
- Continue with remaining layers.
- Mix in a saucepan the sugar, cornstarch and egg yolk. Whisk in the milk and cook over medium heat, stirring constantly until a wooden spoon comes out coated or of a custard consistency.
- Remove from heat and add vanilla. Cool completely. When cooled pour over the cake mixture.
- Cover with whipped cream and top with toasted almond slivers.
Nutrition Facts : Calories 436.6, Fat 24.8, SaturatedFat 13.7, Cholesterol 180, Sodium 93.8, Carbohydrate 47.6, Fiber 2.2, Sugar 27.9, Protein 7.4
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- Gently heat the Chambord raspberry liqueur and coconut creamer in a small sauce pan over medium-low heat. You don’t want a boil but just get it hot enough that it starts to bubble just a little bit.
- Put the dark chocolate chips in a 2-cup Pyrex measuring cup or microwave bowl. Then poor the heated liquid over the chips. Stir to melt the chocolate. If the chocolate doesn’t melt completely, then ping it in the microwave for a few seconds (about 10 seconds) and that should help it melt completely. Keep stirring until blended completely.
- Next store the truffle filling it in the refrigerator for at least 30 minutes so the mixture can harden up.
- Then put the crushed toasted coconut flakes in a small bowl. And the cocoa powder in a separate bowl. Using a spoon to scoop out the solidified filling, use your hands to roll the filling into a ball and dip in the coconut flakes or the cocoa powder. Like I said before, I like the toasted coconut truffles better. Enjoy!
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