Chocolate Raspberry Chambord Truffles For Your Valentine Recipes

Steps:

• In a 2 quart saucepan over medium heat, bring the cream, butter, and raspberry jam to a simmer, stirring occasionally until butter and jam are melted.
• Remove from heat; stir in the chocolate until melted and smooth.
• Stir in the liqueur, mixing well.
• Transfer to a bowl and chill covered, for 4 hours or until firm.
• Working quickly roll chocolate mixture into 1 1/2 inch balls, placing them on a parchment paper lined cookie tray as you go.
• Cover and refrigerate for 1 hour, or until firm.
• Roll chocolate balls in cocoa powder, place in mini paper cups.
• Store in an airtight container, with parchment between the layers.
• Keep chilled until ready to serve, for up to 2 weeks.

Steps:

• 1. Note: When I use boxed mixes, I like to add 1 tsp. of real vanilla and, in chocolate mixes, 1 tsp. of ground cinnamon for a richer flavor, but this is totally optional.
• 2. Prepare and bake brownie mix according to package directions using a prepared 13x9 pan, taking care not to over-bake. Cool completely.
• 3. In small bowl, combine 1 cup of cream and pudding mix. Stir for 2 minutes until very thick. In a separate glass bowl, chilled if desired, beat remaining cream until stiff peaks form. Fold into pudding. Carefully spread over completely cooled brownies.
• 4. Top with pie filling. Cover and refrigerate for at least 2 hours before cutting. If desired, garnish with additional whipped cream, fresh raspberries and/or drizzle with hot fudge ice cream topping before serving. A drizzle of chocolate fudge sauce on the plate before plating looks really nice. Enjoy!

Steps:

• Pour all ingredients into a shaker over ice.
• Chill.
• Strain into shot glass.

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.

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.