RASPBERRY TRUFFLE BROWNIES
On the outside, these look like traditional brownies. When people bite in, though, are they surprised! It's almost like eating a rich filled chocolate candy. My husband and I are both teachers. We have two children, 7 and 3.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 2-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a microwave, melt butter and chocolate chips; stir until smooth. Cool slightly. In a large bowl, beat eggs and brown sugar until blended. Dissolve coffee granules in water; add to egg mixture. Beat in chocolate until well blended. Combine flour and baking powder; stir into chocolate mixture just until blended., Spread in a greased 9-in. square baking pan. Bake at 350° for 30-35 minutes or until brownies test done. Cool on a wire rack. , For filling, in a microwave, melt chocolate chips; stir until smooth. Cool. In a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in jam; stir in melted chocolate. Spread over cooled brownies. , For glaze, in a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over filling. Chill before cutting. Store in the refrigerator.
Nutrition Facts : Calories 171 calories, Fat 10g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 68mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY TRUFFLES
I found this recipe in the food section of the paper. The raspberry and lemon flavors add a tart bite to the sweetness of these truffles. I also inlude instructions on how to temper chocolate to make dipped candies more attractive - the first time I tried tempering, I couldn't believe how much nicer they looked.
Provided by ChrisMc
Categories Candy
Time P1DT5m
Yield 36 truffles, 18 serving(s)
Number Of Ingredients 10
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.
GODIVA CHOCOLATE RASPBERRY LATTE
I made the classic mocha even better by using Godiva Dark Chocolate Truffle Hot Cocoa Mix, available at Godiva retailers. The sweetness of the raspberry blends well with the slightly bitter taste of the dark chocolate. Can also be made with Godiva Classic Milk Chocolate Hot Cocoa Mix.
Provided by caffeine junkie
Categories Beverages
Time 5m
Yield 1 12-oz. serving, 1 serving(s)
Number Of Ingredients 6
Steps:
- Pour raspberry syrup into a 12-ounce cup.
- Add espresso shot.
- Immediately add at least a tablespoon of steamed milk.
- Whisk in dark chocolate cocoa mix until dissolved.
- Mix in the remaining steamed milk.
- Garnish with whipped cream and dust with cocoa, if desired.
Nutrition Facts : Calories 59.1, Fat 3.4, SaturatedFat 2.1, Cholesterol 12.8, Sodium 48.8, Carbohydrate 4.2, Protein 3
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.
RASPBERRY TRUFFLE COCKTAIL
This adults-only hot chocolate is a decadent addition to any holiday gathering. It can easily be adapted to dairy lovers' tastes by substituting chocolate milk and heavy cream for the almond products.-Melanie Milhorat, New York, New York
Provided by Taste of Home
Time 10m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Place chocolate almond milk in a small saucepan; heat through. Add vodka and raspberry liqueur; transfer to a mug., Pour vanilla almond milk into a small bowl. With a frother, blend until foamy. Spoon foam into mug. Sprinkle with cocoa if desired.
Nutrition Facts : Calories 259 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 1g fiber), Protein 2g protein.
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