Raspberry Rose Truffles Recipes

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.

Steps:

• If you don't want to add the Turkish delight, move on to step 2. Snip the Turkish delight into pieces with kitchen scissors into a large bowl and add a few tablespoons of water. Microwave on High for 1 min, stirring after 30 secs, or until dissolved and smooth. Tip in the custard and stir together.
• Break the cake into rough chunks and divide between 6 sundae dishes or serving glasses. Mix half of the raspberries with the orange juice in a bowl and crush gently with a fork to break the fruit up slightly. Spoon over the cake layer. Cover with the custard, then leave to cool in the fridge for at least 30 mins. Can be made up to 1 day ahead. To serve, top the trifles with a dollop of crème fraîche, the remaining raspberries and a sprinkling of pistachios.

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.

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.

Steps:

• First, A BRIEF NOTE, if you have not worked with tempered chocolate before: It is very temperature-sensitive (do not go above 100F, use a candy thermometer if you have one). It requires lots of patience. If you try to rush the melting, you will probably ruin your chocolate. It requires CLEAN and DRY utensils and pots (cold liquids/water will ruin your temper as well). It works best in bigger batches (you can double this recipe and add different flavors, but it may not come out right if you halve it). That being said, truffle-making isn't really that hard, there are just lots of ways that you can go wrong. Be adventurous!
• In a small saucepan over medium-low heat, heat the whipping cream. Be sure to stir very frequently or else a film will form at the top of it (skim it off if this is the case). Bring to a boil while continuing with the next steps, then decrease the heat. Continue to stir.
• Add the salt.
• Set up a double boiler (a medium metal bowl or saute pan over a medium sauce pot) with about 1 inch of water at the bottom of the bottom pot (the water should NOT touch the top pot, and there should be no gaps for the steam to escape). Put it on medium heat until the top pot is warm to the touch (a minute or two) then decrease the heat to low.
• Add about a third of the chopped bittersweet and milk chocolate to the top of the double boiler. Stir it gently until it has melted, checking that the temperature never reaches 100°F (using a candy thermometer or checking it to your body temperature - it should be about the same).
• Add the next third of the chocolate and the beaten yolk (optional). Stir until the mixture thickens and the chocolate is melted.
• Add the rest of the chocolate and pour the warm cream over it.
• Immediately remove the top bowl from the double boiler and set it on the counter. Carefully wipe off any condensation as you do so to prevent the chocolate from spoiling.
• Continue to stir gently (at this point, vigorous stirring will create bubbles). The residual heat should melt the remaining chocolate in a few minutes. If it does not, you can put it back on the double boiler for a short while.
• After the chocolate is melted, stir in the rose water and Amaretto until the texture is smooth and silky.
• Cover and refrigerate for about 1/2 hour so that the chocolate firms up a little.
• Once the chocolate is more moldable, scoop out rough, rounded teaspoon sized balls (use a small cookie scoop if you have one). Work quickly with minimal hand contact; do not worry about making them perfect yet. You may need a pair of plastic gloves if you have problems with melting.
• Refrigerate the balls for about 5 minutes more, then you can pull them out again and perfect the shape. Put them back in the fridge when you are done.
• Meanwhile, put the bittersweet and milk chocolate for the shell into a microwave safe cup or bowl. Pick one that will allow you to immerse the truffle entirely.
• Microwave the chocolate for 15-20 second bursts on 60% power (this may vary with your microwave's power; it is better to start out real slow until you get a feel for it). Stir briefly between each burst. After about a minute or so, the chocolate should be mostly melted and you can use the residual heat to melt the rest while stirring.
• Use skewers, dipping forks, or plastic forks to quickly immerse the truffle into the chocolate, then slide it off onto a plastic plate or a piece of wax paper (you may need a second utensil to help shove it off. Work as quickly as you can so that the truffle doesn't dry onto the fork). If you start to get a melty mess, put the truffles back into the fridge for a little while.
• Once all of your truffles are happily dipped, put them back into the fridge (again) for about half an hour so that the shell will harden, and then start pigging out! Enjoy! :) You can save the excess shell chocolate for your next truffle adventure.
• ALTERNATIVE COATINGS:.
• Roll chilled truffle balls into a mixture of confectioner's sugar and a splash of rose water.
• Pipe a pink rose on top of the hardened shell.
• Use a floral mold to make creative shapes (follow the directions on the package for making the candies; you will need to make the shell first and them fill it with the molten chocolate).
• Use white chocolate and dye it pink to make pretty flowers (make sure that you use oil-based dyes, not food dyes!).
• Be creative! Have fun!