CHOCOLATE-RASPBERRY TRUFFLE CUPS
There may be no more luscious way to please a crowd than these triple-chocolate truffle cups made with raspberry jam and sprinkles.
Provided by My Food and Family
Categories Recipes
Time 2h30m
Yield Makes 2 doz. or 24 servings.
Number Of Ingredients 7
Steps:
- Melt 2 Tbsp. butter; mix with cookie crumbs. Press onto bottoms of 24 miniature paper-lined muffin cups. Add 1/4 tsp. jam to each. Refrigerate until ready to use.
- Microwave white chocolate, 1/4 cup cream and 1 Tbsp. of the remaining butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted and mixture is well blended. Spoon over jam. Freeze 10 min.
- Meanwhile, melt semi-sweet chocolate with remaining cream and butter as directed for white chocolate. Spoon over white chocolate layers; top with sprinkles. Refrigerate 1 to 2 hours or until firm.
Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 50 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 1 g
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 RASPBERRY TRUFFLES
Learn how to make this deep chocolate and luscious raspberry truffle recipe that is sure to wow guests at your next party.
Provided by Elizabeth LaBau
Categories Dessert Cookies & Candy Candy
Time 2h12m
Yield 15
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Place the raspberries in a blender or food processor, and process them until they are liquid.
- Pour the raspberry puree into a small saucepan through a strainer or cheesecloth to remove the seeds.
- Add the powdered sugar to the raspberry puree and heat it over medium heat, stirring frequently, until it is thick and syrupy and reduced by about half. Remove the puree from heat and set aside for now.
- Place the chopped chocolate in a large bowl.
- Place the cream in a small saucepan over medium heat, until bubbles start to form around the edges, but do not allow it to come to a full boil.
- Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate.
- Whisk the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous. This is the ganache.
- Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together.
- Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours.
- Cover a baking sheet with foil or waxed paper.
- Using a candy scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Once all of the ganache is scooped, freeze the balls for 2 hours or until firm.
- Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.
- Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl.
- Place the dipped truffle back onto the baking sheet and repeat with the remaining truffles and chocolate.
- Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt red candy coating (or tint white coating with red candy coloring) and drizzle a small amount over the truffles decoratively.
Nutrition Facts : Calories 373 kcal, Carbohydrate 44 g, Cholesterol 20 mg, Fiber 4 g, Protein 4 g, SaturatedFat 14 g, Sodium 32 mg, Sugar 37 g, Fat 22 g, ServingSize 30 Truffles (15 Servings), UnsaturatedFat 0 g
CHOCOLATE TRUFFLE LOAF WITH RASPBERRY SAUCE
Are you a chocoholic? This dessert with raspberry puree is death by chocolate. I got this recipe in my family. It is a hit especially during the holiday season, but is also excellent for Valentine's day, or anytime you have to satisfy a sweet tooth.
Provided by coasterfood lover
Categories Dessert
Time 25m
Yield 1 loaf, 12-16 serving(s)
Number Of Ingredients 11
Steps:
- Line 8 1/2 by 4 1/2 inch loaf pan with plastic wrap.
- In a small bowl mix 1/2 cup cream with egg yolks until blended.
- In a large saucepan over medium heat, combine chocolate, 1/2 cup corn syrup and butter, and cook five minutes or until chocolate and butter melt, stirring constantly.
- Add egg mixture; cook three minutes longer, stirring constantly.
- Remove from heat and cool to room temperature.
- In a medium sized bowl with electric mixer at high speed, beat remaining 1 1/2 cups cream, confectioner's sugar and vanilla until soft peaks form.
- With rubber spatula, fold cream mixture into chocolate mixture until no streaks remain. (Wait until chocolate mixture is cooled sufficiently or the cream will separate, and you don't want that.).
- Pour into prepared pan. Refrigerate overnight or chill in freezer for three hours.
- For raspberry puree: Puree thawed raspberries in their liquid in a blender or a food processor. Run puree through a wire strainer to separate seeds and strain puree into a small bowl. Stir in remaining 1/3 cup corn syrup to the puree.
- Garnish truffle loaf with fresh raspberries and mint leaves if desired, and serve with raspberry puree.
Nutrition Facts : Calories 500.8, Fat 34.8, SaturatedFat 21.1, Cholesterol 116.2, Sodium 103.6, Carbohydrate 52.4, Fiber 3.3, Sugar 34.7, Protein 3.3
CHOCOLATE RASPBERRY MOUSSE CUPS
You can garnish these little gems with whipped cream and chocolate shavings. Refrigerate any extra mousse. From "Hello, Jell-O!: 50+ Inventive Recipes for Gelatin Treats and Jiggly Sweets" by Victoria Belanger. Chill time required as recipe states.
Provided by gailanng
Categories Dessert
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- To Make Cups: In a small saucepan, heat the chocolate chips and shortening over high heat, stirring continuously until melted.
- Using the back of a metal spoon, spread the chocolate evenly inside six 3 1/2-inch foil muffin liners. Refrigerate until firm, about 30 minutes.
- To Make Mousse: In a bowl, sprinkle the gelatin evenly over the cold water and allow the gelatin to absorb the water for 2 minutes. Add the boiling water and stir until the gelatin is fully dissolved. Add the sugar and stir until dissolved.
- Transfer the gelatin mixture to a blender. Add the berries and blend until liquefied. Set a fine-mesh strainer over a bowl and pour the mixture through the strainer to strain out the seeds. Refrigerate until thickened.
- Rinse the blender of any remaining raspberry seeds and return the thickened raspberry gelatin mixture to the blender. Add the whipped cream and blend until smooth. Refrigerate until thickened.
- Carefully peel away the foil from the chocolate cups. Spoon the mousse into the cups and serve.
CHOCOLATE RASPBERRY TRIFLE
I made this delicious trifle for Christmas dessert last year but didn't think to post it until I pulled out the recipe to make again this year. It looks just beautiful with a straight-sided trifle bowl and tastes delicious.
Provided by hepcat1
Categories Dessert
Time 8h25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Have ready a 3-qt. trifle bowl or clear glass serving bowl, about 8 inches in diameter, preferable straight-sided.
- Mix rum and coffee in a clear 1-cup measure. Combine pudding and sour cream in a medium bowl. In a large bowl, beat cream and confectioners sugar with mixer on high speed until stiff, billowy peaks form when beaters are lifted.
- Arrange half the cake slices in bottom of trifle bowl; drizzle with 1/2 the rum mixture. Spread with 1/2 the pudding mixture; sprinkle with 1/3 the chocolate shavings. Top with 1/2 the raspberries, then 1/2 the whipped cream. Repeat layers, reserving remaining shavings for garnish. Cover bowl with plastic wrap. Refrigerate for at least 8 hours or up to one day.
- To serve: Sprinkle with remaining chocolate shavings; place remaining raspberries on top to garnish.
CHOCOLATE-RASPBERRY TRUFFLE CAKE
This is originally from the "Christmas with Southern Living 2004" book, but I've adapted it somewhat to what I think is even better than the original recipe! I made this for four occasions over the past holiday season and everyone raved about it. It's very dense and has a wonderful flavor and I especially like the fact that I can make it a day ahead of when I want to serve it. Chocolate and raspberry- what's not to love!
Provided by Leslie in Texas
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Puree raspberries in a food processor.
- Press raspberry mixture through a wire mesh sieve, using the back of a spoon to squeeze out the juice; discard seeds.
- Bring juice and the 1-2 T sugar to a boil over high heat, then cook over medium heat, stirring often until the mixture is reduced to 1/2 cup.
- Remove from heat and cool completely.
- Butter an eight inch cake pan and line bottom with parchment or waxed paper.
- Heat the 1/3 cup sugar and the Chambord in a saucepan over medium heat until sugar dissolves, stirring occasionally.
- Add butter and continue heating and stirring until butter melts.
- Remove from heat and add chocolate, stir until smooth and cool.
- (I heated the chocolate in a microwave-safe bowl in the microwave at 50% power for about four minutes, then stirred until smooth and then added the warm melted chocolate to the liquor/butter mixture-It seemed to make it a lot smoother and quicker).
- Whisk together the raspberry reduction,eggs, flour, and almond extract in a large bowl.
- Add chocolate mixture and beat at medium speed with an electric mixer until well blended.
- Pour into prepared cake pan.
- Place cake pan into a larger pan (I used the broiler pan from the oven) and add hot water to a depth of one inch.
- Bake at 325°F for 42 to 45 minutes.
- Cake will have risen and not be completely "set".
- Remove from water bath and cool cake completely on a wire rack.
- Cake will "collapse" as it cools down.
- Run a thin knife around pan to loosen cake.
- Invert cake onto a plate, remove the parchment or waxed paper, and invert again onto a serving plate.
- To serve, cut cake into small wedges and place on plates that have been drizzled with the chocolate syrup.
- Garnish with whipped cream and a few fresh raspberries and serve.
- If desired, cake can be made a day ahead of time.
- Cover and chill in refrigerator then let stand at room temperature for at least one hour before serving.
Nutrition Facts : Calories 306.4, Fat 25, SaturatedFat 14.8, Cholesterol 126.1, Sodium 43.2, Carbohydrate 23.7, Fiber 6, Sugar 13.2, Protein 7.2
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
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