White Chocolate Raspberry Truffle 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:

• 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.

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.

RASPBERRY WHITE CHOCOLATE TRUFFLES

Steps:

• Place chocolate in large heatproof bowl. Set aside. Bring cream just to boil in small saucepan on medium heat. Pour over chocolate in bowl. Let stand 2 minutes. Stir until chocolate is melted. Add raspberry flavor and food color; stir until well blended.
• Refrigerate 1 hour or until truffle mixture is firm enough to handle.
• Shape truffle mixture into 1-inch balls with a small (1-inch) cookie scoop or melon baller. Place on wax paper-lined tray. Roll truffles into round balls with hands. (If truffle mixture softens, return to refrigerator for 15 to 20 minutes or until firm.) Refrigerate truffles until ready to coat.
• Melt coating wafers as directed on package. Using a fork, dip 1 truffle at a time into the melted coating. Tap back of fork 2 or 3 times against edge of dish to allow excess coating to drip off. Place truffle on wax paper-lined tray. Let stand 1 hour or until coating is set. Store truffles between layers of wax paper in airtight container.

WHITE CHOCOLATE RASPBERRY TRUFFLE

Steps:

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

RASPBERRY, WHITE CHOCOLATE, AND ALMOND TRIFLE

Steps:

• Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes. Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.
• Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat. Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.
• Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices. Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times. Mound fresh berries in center of trifle. Sprinkle almonds around edge. Cover and chill at least 5 hours and up to 24 hours.
• *Available at some supermarkets and at Italian markets.