Gluten Free Rockin Raspberry Truffles Recipes

Steps:

• Bring raspberries and sugar to a boil over medium heat. Reduce heat and simmer 5 minutes. Place cooked mixture into a blender and blend one minute. Strain to remove seeds.
• Mix the raspberry puree, 1 tbsp butter and 1 tbsp shortening in a medium saucepan over medium heat. Bring to boil. Remove from heat. Add 1 (10 oz) bag Enjoy Life chocolate chips and stir until smooth.
• Put truffle mixture in a bowl and cool to room temperature. Cover the mixture with plastic wrap and chill in refrigerator for 4 hours or overnight. Line a baking sheet with parchment paper. Using a tablespoon or melon baller, scoop the mixture into balls and place on baking sheet. If needed, chill in refrigerator to refirm.
• To make the chocolate coating, combine 1 (10 oz) bag Enjoy Life chocolate chips and shortening in a microwaveable container. Cook 30 seconds, stir. Continue until all the chocolate is melted and smooth.
• Using a fork, dip the truffles (one at a time) into the melted chocolate, tapping the fork on the edge of the bowl to remove excess. Place on parchment lined sheet and allow to harden. Once hardened, indulge and enjoy. Don't forget to share!**.
• *TIP Dairy-free option: use1 tbspEarthBalance margarine (contains soy) or Spectrum shortening in place of butter.
• **TIP Add an extra special touch by rolling your truffles in cocoa powder. Sift a thick layer of cocoa powder in a shallow dish and roll truffles until coated.

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:

• 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.