RASPBERRY TRUFFLES
As everyone in my neighborhood knows, Christmas is my very favorite time of year. I make many cookies, cakes and candies - including this easy but elegant recipe - to give to relatives and friends. The aroma of the chocolate and raspberry is heavenly when you're making these truffles. -Helen Vail, Glenside, Pennsylvania
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 105 calories, Fat 7g fat (4g saturated fat), Cholesterol 3mg cholesterol, Sodium 6mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 0 protein.
DARK CHOCOLATE RASPBERRY FUDGE
Something about the combination of dark chocolate and raspberry is just so addicting. This fudge makes a heartfelt homemade gift, or just a treat that's worth sharing. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 3 pounds (81 pieces).
Number Of Ingredients 6
Steps:
- Place baking chips in a single layer on a small baking sheet. Freeze 30 minutes. Line a 9-in. square pan with foil; grease foil with butter. , In a large microwave-safe bowl, combine dark chocolate chips and milk. Microwave, uncovered, on high for 2 minutes; stir. Microwave in additional 30-second intervals, stirring until smooth. Stir in liqueur and salt. Add white baking chips; stir just until partially melted. Spread into prepared pan. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 85 calories, Fat 5g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 13mg sodium, Carbohydrate 10g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
RASPBERRY-FUDGE TRUFFLES
A Southern-Living classic! This wonderful recipe will have you friends thinking you went to French bakery! It's well worth the effort!
Provided by Misty Bryant
Categories Candy
Time 35m
Yield 6 dozen
Number Of Ingredients 8
Steps:
- Microwave choc.
- chips on high 2 minutes, stirring every 30 seconds.
- Beat cream cheese until smooth.
- Add melted choc.
- ,preserves, and liqueur, until well blended.
- Stir in crumbs.
- Cover and chill 2 hours.
- Shape mixture into 1 inch balls.
- Cover and freeze 1 hour, until firm.
- Microwave chocolate coating 2 minutes, until melted, stir every 30 seconds.
- Dip balls into coating.
- Place on wax paper.
- Put white choc.
- and shortning in zip top bag; seal.
- Submerge into hot water until chocolate melts.
- knead until smooth.
- Snip tiny hole into corner of bag, drizzle over truffles.
- Let stand until firm.
- Store in refig, if desired.
RASPBERRY TRUFFLE FUDGE
You can never have to many Fudge recipes
Provided by Nancy Potter
Categories Chocolate
Time 25m
Number Of Ingredients 7
Steps:
- 1. Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch.
- 2. Stir in the vanilla and salt. Spread into pan, and cool to room temperature. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth.
- 3. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
CHOCOLATE-RASPBERRY TRUFFLES
Make and share this Chocolate-Raspberry Truffles recipe from Food.com.
Provided by evelynathens
Categories Candy
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.
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- Place chocolate and whipping cream into a bowl. Microwave in 30 second increments, stirring in between. The mixture may be runny at first, but will reach an evenly smooth texture.
- Blend freeze-dried raspberries until they're finely crushed. Add blended, freeze dried raspberries to the melted chocolate. Use a small cookie scoop to form truffles. Using your hands, shape each one into a ball about the size of a walnut.
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