Raspberry Truffles

I went into the store last night and Christmas everywhere . . .  Maybe it’s time to start thinking about the making these for someone special.

Raspberry Truffles are very easy and make a super gift, hostess surprise or tiny bite sized treat. We’ll be using our Chocolate Raspberry Sauce, (but if you don’t have that on hand we can substitute raspberry jam — see below).

Pour 1/2 cup heavy cream into a glass measure.

Add 1/2 cup chocolate raspberry sauce. (If you don’t have chocolate raspberry sauce, substitute 1/4 cup raspberry jam and use 1/4 cup heavy cream, or 3/4 cup cream in total).

Stir until mixed.

Pour into shallow pan about the size of a pie plate.

Layer 1 lb of semisweet or bittersweet chocolate morsels on top of the raspberry cream mixture.

Heat in microwave for 60 seconds.  Stir until heat is evenly distributed into mixture — aka ganache. Reheat in 30 second increments until all morsels are melted and incorporated and mixture is smooth (Don’t overheat or try to skip steps and microwave for too long, or the chocolate will seize and you won’t be able to do anything with it.  Patience . . .).

Let bowl sit in refrigerator until mixture can be scooped into balls that hold their shape when rolled.

Scoop out 1 inch balls of ganache and pinch into a ball shape.  Don’t worry if it’s not perfect right now. Firm up in refrigerator.  Then take out and roll into a ball between your palms. Yep — your hot, clean and hopefully not sweaty palms. Then plan to refrigerate if the balls soften until they hold their shape again.

Melt  1 cup of semisweet chocolate with 1 tablespoon of vegetable shortening. The microwave makes this very simple — 60 seconds, then stir until smooth. If not completely melted, heat in 30 second increments. Dip cooled ganache balls until covered with melted chocolate.

A fork is a good utensil to dip with. Let sit on parchment paper or plastic wrap in refrigerator until chocolate coating is hardened. Sprinkle with red sprinkles if desired while chocolate is still soft.

Eat them all, or package as gifts.  For best flavor, store in refrigerator until ready to serve or give.  What’s your favorite truffle?  If it’s raspberry, maybe you should leave this window open . . . hint, hint . . .

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