Rasberry Truffle Martini Food

RASPBERRY LADY MARTINI

Steps:

• Combine amaretto liqueur, coffee-flavored liqueur, raspberry-flavored liqueur, and ice cubes in a cocktail shaker. Cover, shake, and pour into a cocktail glass. Garnish with raspberries.

RASPBERRY TRUFFLE COCKTAIL

Steps:

• Place chocolate almond milk in a small saucepan; heat through. Add vodka and raspberry liqueur; transfer to a mug., Pour vanilla almond milk into a small bowl. With a frother, blend until foamy. Spoon foam into mug. Sprinkle with cocoa if desired.

RASPBERRY TRUFFLES

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.

RASBERRY TRUFFLE MARTINI

Steps:

• Single: Fill cocktail shaker with ice. Add all ingredients, shake and strain into martini glass. Top with grated bittersweet chocolate. Entertainment size: mix everything in pitcher, chill or quickly swirl in ice. Top glasses with chocolate.

CRANBERRY MARTINI

Steps:

• Combine all the ingredients in a cocktail shaker filled with ice. Shake and serve in a chilled martini glass. Garnish with fresh cranberries skewered on a cocktail skewer.

RASPBERRY TRUFFLES

Steps:

• Melt 8 ounces of chocolate.
• Heat the butter and cream until the butter is melted and small bubbles form.
• Pour into a small bowl and stir in the chocolate.
• Whisk in the jam and lemon juice.
• cover and refrigerate 60-90 minutes.
• Line a baking sheet with parchment.
• Spoon the mixture into mounds (about 2 teaspoons each).
• Refrigerate 15 minutes or until firm.
• Use the cornstarch to dust your hands, and roll the mixture into balls.
• Refrigerate overnight.
• Remove centers from the refrigerator to warm to room temperature before the next steps.
• Melt 1 1/2 pounds of chopped chocolate and temper as follows.
• If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.
• When the chocolate is nearly melted, stir to complete the melt.
• Let the chocolate cool to 100 degrees.
• Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.
• Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.
• What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.
• If the solid chunk is dull, streaky, or grained, it will have the opposite effect.
• The taste will be the same, but tempering the chocolate makes the truffles much more attractive.
• When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.
• Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.
• The smear should cool glossy and smooth, and should break with a snap.
• Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea).
• Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.
• Refrigerate until set.

GODIVA RASPBERRY MARTINI

Steps:

• Shake or stir all ingredients.
• Pour into a chilled martini glass.
• Sit back and enjoy.

TRUFFLE MARTINI

Steps:

• Put Cognac, lime juice and Grand Marnier in shaker with ice. Add two slices of black truffle. Shake well to extract flavor from truffle.
• Strain into a chilled martini glass. Garnish with 5 slices of black truffle, and serve.