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 2h20m Yield 6 servings Number Of Ingredients 8 Steps:
Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you’ll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.; In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm. Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.
Yield Makes about 50 Number Of Ingredients 7 Steps:
Line a tray with wax paper. Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise. Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8. Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper. Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.
Time P1DT5m Yield 36 truffles, 18 serving(s) Number Of Ingredients 10 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.
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.
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 3h Yield About 95 truffles Number Of Ingredients 7 Steps:
In a food processor or blender, purée raspberries with sugar. Push mixture through a fine mesh sieve; discard solids. Stir rose syrup into raspberry purée and set aside. Place 12 ounces chocolate in a heatproof bowl. In a saucepan, bring cream to a simmer. Pour cream over chocolate and let rest 3 minutes. Starting in center, whisk together chocolate and cream. Continue to whisk until mixture turns dark and shiny and has consistency of mayonnaise. Cool until slightly warm. Whisk butter into chocolate mixture until melted, then stir in raspberry mixture. Refrigerate until mixture is as thick as icing, 30 minutes to an hour. Transfer mixture to a pastry bag with a large plain tip or to a resealable plastic bag with a corner cut off. Line a baking sheet with parchment or waxed paper and squeeze 1 1/4-inch chocolate drops (a bit larger than a Hershey’s Kiss) onto paper. Refrigerate drops until firm, about 1 hour. Using your hands, roll chocolate drops into balls, then return them to baking sheet and refrigerate for another 15 minutes, until their surfaces are matte. Meanwhile, to make the coating, set aside 1/4 of the remaining chocolate. Place the rest of the chopped chocolate in a microwave-proof bowl. Microwave on high for 3 minutes, stopping every 15 seconds to stir. Chocolate should feel very warm to the touch (115 to 120 degrees). Add reserved chopped chocolate to bowl; stir until mixture is melted and smooth and chocolate has cooled to 82 degrees. Return chocolate to microwave on high for another 5 seconds. Stir again. Line another baking sheet with waxed or parchment paper. Use a fork to lower chocolate balls one by one into chocolate coating. Turn each one to coat, drain off excess, and place balls on parchment paper. If the melted chocolate cools too much and thickens, return it to microwave for 3 to 5 seconds, and stir well. Let truffles rest for at least 20 minutes. If desired, roll truffles in cocoa powder before serving. Store in airtight containers in refrigerator for up to 2 weeks. Bring to room temperature before removing lid.
