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28 Jan January 28, 2012

Raspberry Chocolate Truffles

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The CLASSIC TRUFFLE is a favorite confection of anyone who loves chocolate
.  Adding fresh fruits, chopped nutmeats and/or exotic flavorings extends your truffle variety and allows you to invent your very own flavor combinations.

If you have a favorite ganache recipe  or have made Gourmet Candy Maker’s Classic Ganache, here are some variaions that will really add sizzle and style to your assortments.

 


 

Infusing ganache or cream centers with added flavor or even additional ingredients requires just a few variations in a basic ganache recipe.

Adding fruits or berries like raspberries, blackberries or strawberries increases the liquid content so you simply increase the  chocolate used in your recipe.

Our basic recipe calls for 16 ounces premium semi sweet chocolate. Adding an additional 4 ounces of premium chocolate when adding 1 cup of fresh or fresh frozen fruit will keep the moisture content and liquidity in balance.

If you are adding finely chopped nuts like pecans, hazelnuts walnuts or black walnuts  all of which absorb liquid, simply add more heavy cream.  With a little experimenting you will find the precise measurements perfect for your taste and truffle consistency. Add equal parts of heavy cream to amount of chopped nuts; 1/2 cup nuts equals 1/2 cup more heavy cream. Gourmet Candy Makers Classic truffle Recipe calls for 1 cup heavy cream. Add an additional 1/2 cup to accommodate ½ cup chopped nuts.

Introducing a small amount of rum enhances every flavor from the chocolate to nut meats and fruits. You can also experiment with liquors like Chambord for Raspberry truffles or Amaretto for Orange truffles. Try Frangelico liquor for Hazelnut truffles, they are yummy!

A little goes a long way so start light and increase to your taste. If you prefer to avoid alcohol content, use a pure extract in its place but in a very small amount.  Again, a little goes a long way !!

By using fresh frozen fruit (always in season) and a dash of rum, this truffle is not only elegant but sophisticated and will definitely put your assortments in a whole new league.

RASPBERRY GANACHE RECIPE 

  • 16 oz. PLUS 4 ozs. Dark chocolate
  • 1 Cup heavy cream
  • 1 Tsp. pure vanilla
  • 5 Tablespoons salted butter
  • 1 Cup chopped raspberries
  • 1 Tsp  White Rum  OR 1/2 Tsp Pure Raspberry extract.

DIRECTIONS

Completely melt chocolate using microwave or double boiler.  Heat heavy cream on stove just until steaming, DO NOT boil.  Add hot cream to melted chocolate, stir thoroughly.  CHOP Raspberries to a uniform but a little chunky texture. Don’t blend or puree.  ADD pure vanilla, fresh raspberries, and rum or raspberry extract, blend thoroughly. Refrigerate until ganache is firm and scoopable, approx 2 hours.

Remove from refrigerator. Using a 1″ mellon baller or teaspoon, scoop into 1″ balls. Weight is approximately 1/2 ounce. Shapes are approx. 1 inch in diameter.  Recipe yield is approx. 72 truffles.  Roll until smooth and uniform, return to refrigerator to chill.

Temper chocolate for outer shell, prepare decorations as desired.  When truffles are fuly chilled and easy to handle, coat each truffle with tempered chocolate, decroate as desired. Allow to fully set and put in paper candy cups.

This is just ONE very simple taste variation. Share your recipes with us. We are always looking for new taste combinations. Enjoy!

 

 

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8 thoughts on “Raspberry Chocolate Truffles

  1. Tara Lidell says:

    Oh my gosh, raspberry mixed with chocolate is my absolute favorite … I’ve picked up so many new recipes the past few days (this one included). Thank you!

  2. Lynn says:

    Thank you! Hope you enjoy!

  3. Rita says:

    All sounds great! I gathered all my ingredients together re-read the instrutions. But it dosent say where the butter comes in. Or if it needs to be room temp. Thanks

  4. This post gives clear idea for the new viewers of blogging, that actually how to do running a blog.

  5. Lynn says:

    WOW! Will check this out. Thank you for bringing this to my attention!! Butter is added to the melted dark chocolate, before you introduce the other ingredients.
    These truffles are CRAZY YUMMY!
    Thank you again for pointing this out.

  6. badillo says:

    I do like all this info very much I am new at making chocolate candy but here is all I need thank you

  7. Anita says:

    What’s the red decorating drizzle being used? The one I bought at the store does not harden? Help!

  8. Lynn says:

    It is actually compound coating (NOT real chocolate). It is very easy to use for decorating, tastes very sweet and comes is vibrant colors. Wiltons has a products called Melty’s. Buy it is craft stores. FYI: The ONLY time I use compound coating (NOT real chocolate) is for decorating. :0 Enjoy.

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