Recipe: Raspberry Truffles and an Idea for Tricia

Hi Tricia,

The following recipe is for raspberry truffles.

I have never made chocolate candies with fruit filling. If I was going to though I would place seedless raspberry jelly and add a little raspberry brandy or chambord in a double boiler. Cook it over medium heat until it reduces to a thick spreading consistency and let it cool. (I looked all over for a fruit filling recipe and could not find one. This would be an experiment.) Brush melted chocolate into molds and let it set. Then fill with raspberry filling and top off with chocolate and let it set.

Again this is just an idea, I have never tried it. Good Luck I hope you find what you're looking for!

Raspberry Truffles
Blommer Chocolate Company
Prep: 35 minutes; Cook: 4 to 5 minutes; Chill & Freeze: 5 1/2 hours
This Recipe makes about 2 dozen truffles.

22 ounces bittersweet chocolate; cut into small pieces
6 tablespoons unsalted butter
1/3 cup seedless raspberry jam
2 tablespoons Chambord or Raspberry Brandy

1. In a 1-quart glass measure, combine 10 ounces chocolate and butter. Heat in a microwave oven on high 1 to 1 1/2 minutes, until melted and smooth when stirred. Stir in jam and liqueur until well blended. Cover and refrigerate until firm, about 4 hours or overnight.

2. Using a melon baller or small ice cream scoop, scrape mixture into 1-inch balls. (If mixture is too hard, let stand at room temperature 1/2 hour before shaping). Place truffles on wax paper-lined baking pan and freeze firm 1 hour or longer.

3. In a small glass dish, place remaining 12 ounces chocolate. Heat in a microwave oven on medium 3 to 3 1/2 minutes, stirring often, until melted, smooth and warm. Using a fork, dip truffles quickly, one at a time, into chocolate, tapping fork on edge of dish to shake off excess. Place on wax paper lined baking pan. Repeat dipping process, stirring chocolate often and scraping down sides of dish, if necessary, to prevent chocolate from hardening. Refrigerate until chocolate is set, about 1/2 hour. Wrap in an air tight container and store in refrigerator 2 weeks or in freezer 1 month.

4. Serve in paper candy cups.

NOTE:
Truffles can also be rolled in finely chopped nuts and sifted cocoa powder instead of dipped in chocolate. Roll in nuts or cocoa immediately after shaping into balls. Store in refrigerator or freezer as directed above.