Raspberry White Chocolate Truffles Food

RASPBERRY AND WHITE CHOCOLATE TRUFFLES

Steps:

• 1. Place half the chocolate in a heatproof bowl. Combine the cream and lemon zest in a small saucepan over medium heat and bring almost to the boil. Remove from the heat and swirl the pan to mix well. Pour the cream mixture over the chocolate and stir until the chocolate has melted. Place the bowl over a saucepan of simmering water if the chocolate does not melt completely. Allow to cool to room temperature, then place in the refrigerator for 3 hours, or until set but still pliable. 2. Line a tray with baking paper. Working quickly, flatten a tablespoon of the chocolate mixture in the palm of your hands. Place a raspberry in the centre, wrap the chocolate around it and roll it into a ball. Transfer to the prepared tray. Repeat, using all of the mixture. Return to the refrigerator for 1 hour. 3. Meanwhile, place the remaining chocolate in a heatproof bowl. Half fill a saucepan with water, bring to the boil and remove from the heat. Sit the bowl over the saucepan, making sure the base of the bowl doesn't touch the water. Stand, stirring occasionally, until the chocolate has melted. Remove the bowl from the saucepan. 4. Dip the balls, one by one, in the melted chocolate and roll until they are completely covered. Use two small spoons to remove each ball from the chocolate and return to the tray. Repeat until all the balls are coated in chocolate. Transfer to the refrigerator for 1 hour to set. Dust with the icing sugar and serve.

WHITE CHOCOLATE RASPBERRY TRUFFLES

Steps:

• Add freeze dried raspberries to the food processor and pulse to make a powder. Set aside.
• Add heavy cream to a small sauce pan on medium heat and simmer over low heat or microwave for 1 minute, until hot and boiling.
• When heavy cream just starts to boil, remove it from heat and stir in butter until fully combined and smooth. If the mixture has small lumps and you can microwave if for only 20 seconds, but not more, as you don't want to fully melt the butter.
• Stir in the raspberry powder. Set aside to come to room temperature.
• Add chopped white chocolate to a microwave safe bowl, and microwave on high in 20 seconds intervals until chocolate is melted. Stir very well after each interval to make sure the chocolate doesn't overheat and become unusable. You may need 2-3 intervals of 20 seconds for the chocolate to fully melt. Use the residual heat from chocolate to melt any remaining small pieces of chocolate by stirring well. Set aside for the chocolate to cool off to room temperature.
• Add melted white chocolate to the butter mixture and stir well to combine. Cover with plastic wrap and place in the fridge for 1-2 hours. While the mixture is cooling in the fridge stir it a few times so the fat from the butter doesn't separate on top. Make sure you stir it often especially during the first 30 minutes, otherwise the butter will separate and harden.
• Remove mixture from fridge, let it come to room temperature so its easy to work with.
• Using a small ice cream scoop or a measuring spoon, scoop the mixture and roll into balls, roll into powdered sugar and place on waxed paper. Repeat the process.
• If the truffles stick to your hand, dust your hands with powdered sugar.
• Truffles can be stored in an airtight container in the fridge for 7-10 days. Or they can be frozen for longer storage for 2-3 months.
• Don't store truffles at room temperature as they will lose their shape, or melt due to the high butter content.
• Enjoy!

WHITE CHOCOLATE RASPBERRY TRUFFLES

Steps:

• In a 2 quart sauce pan, over medium heat, bring creamer to a simmer while stirring. Reduce heat to low, add butter and chocolate and continue to stir until melted. Remove from heat and pour into a shallow bowl or pan. Allow to cool completely (you can speed this along by placing in the fridge for 30-90 minutes).
• Use a small cookie scoop to portion the chocolate and then roll each into a ball and place on wax paper. Chocolate will melt a little from the heat of your hands so place back in the fridge for about 30 minutes or until firm again.
• Blend freeze dried raspberries until finely crushed and place in a bowl.
• Heat white melting wafers in a microwave proof bowl at half power and stir every 30 seconds until smooth.
• Your chocolate balls should be firm again but not too cold. (If you left them in the fridge for hours you'll want to let them sit on the counter for about 30 minutes before coating or else the temperature will cause the coating to crack once it dries.)
• Drop the ball into the melted chocolate, gently push and roll it around with a fork, and then lift it out. Tap the fork over the bowl and scrape the bottom of the fork on the side of the bowl to let excess chocolate drip off and back into the bowl. Use a tooth pick or another fork to help push the truffle off the fork and onto the wax paper. Immediately sprinkle with the freeze dried raspberries (if you wait, the chocolate will harden and they won't stick). Repeat with remaining truffles.
• Truffles can be left at room temperature.

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.

WHITE CHOCOLATE RASPBERRY TRUFFLE

Steps:

• Pour liqueurs over ice.
• Stir.
• Cheers!

CHOCOLATE-RASPBERRY TRUFFLES

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.