Time 41m Yield about 6 to 8 servings Number Of Ingredients 6 Steps:
Put 12 ounces of the chocolate in a bowl. Whisk together the cream and corn syrup in a saucepan and bring to a simmer. Pour over the chocolate and whisk until thoroughly combined and smooth. Whisk in butter until smooth and glossy. Add the raspberry liqueur and mix well. Pour the chocolate into a deep pan and chill. When the chocolate is firm, scoop out small truffle balls, using a melon baller or other small scoop. (Dip scoop in very hot water before each scoop, patting each time onto a towel to avoid getting water into the chocolate mixture.) Chill truffles slightly, and then perfect the circular shape by rolling quickly in palms of your hands. Store the truffles in the refrigerator until ready to finish. To finish the truffles: Melt the remaining 8 ounces of chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set the bowl aside and let cool slightly, stirring occasionally, until just cooler than body temperature. Put enough cocoa powder in a bowl to form a small pile. Wearing rubber gloves and working with 1 truffle at a time, rub some of the melted chocolate all over the truffles and roll quickly in your hands until smooth. Drop the truffles into the cocoa powder, roll to coat completely, and transfer to a platter. Store in a cool, dry place.
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.
Time 40m Yield 4 dozen. Number Of Ingredients 6 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.
Time 10m Yield 1 serving. Number Of Ingredients 5 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.
Time 55m Yield 48 serving(s) Number Of Ingredients 7 Steps:
In heavy gauge saucepan, combine Morsels, heavy cream, and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm. Coatings:. Over hot[not boiling] water melt White baking bars or milk chocolate morsels and shortening, stirring until smooth. Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking of excess. Or coat with Nestle cocoa or confectioners sugar. Place on cookie sheet; chill until set. Store refrigerated.
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.
