Raspberry Truffles takes the basic chocolate recipe a step further into the realm of the unexpected and unusual. If chocolate truffles attract chocoholics, then this truffle recipe attracts “fruity chocoholics”. If the former is decadent, then this dessert recipe is “decadenter”.
Ingredients
1/2 cup sweetened condensed milk
1/2 cup light cream
5 oz (140 grams) high quality semi-sweet chocolate, melted
4 oz (110 grams) unsweetened chocolate, melted
2 egg yolks
2 Tbsp almond liqueur
2 Tbsp red raspberry liqueur (may be purchased at a liquor store)
36 fresh red raspberries
cocoa powder, powdered sugar or chopped nuts
Instructions
Combine sweetened condensed milk and cream in a heavy, medium-sized saucepan. Bring to boiling. Remove from heat and cool 5 minutes.
Combine milk mixture with both chocolates in a food processor bowl with a steel blade. Process 5-10 seconds.
Scrape down. Add egg yolks and process 5 seconds. Scrape down. Add liqueurs and process 5 seconds.
Pour mixture into a small mixing bowl. Place bowl in a larger container with ice packed around the smaller bowl. Be sure no ice or water gets into the mixture. Stir until thick and completely cooled.
Remove smaller bowl from ice and whip with electric mixer, fitted with a paddle, about 2 minutes, or until stiff peaks form.
Chill until firm (about 1 hour).
Use 1 Tbsp of mixture for each truffle. Shape into a ball around a fresh red raspberry.
Roll in cocoa powder, chopped nuts, or powdered sugar.
Store in a dry cool place, away from chocoholics.
Red Raspberry Truffles
Ingredients
- 1/2 cup sweetened condensed milk
- 1/2 cup light cream
- 5 oz 140 grams high quality semi-sweet chocolate, melted
- 4 oz 110 grams unsweetened chocolate, melted
- 2 egg yolks
- 2 Tbsp almond liqueur
- 2 Tbsp red raspberry liqueur may be purchased at a liquor store
- 36 fresh red raspberries
- cocoa powder powdered sugar or chopped nuts
Instructions
- Combine sweetened condensed milk and cream in a heavy, medium-sized saucepan. Bring to boiling. Remove from heat and cool 5 minutes.
- Combine milk mixture with both chocolates in a food processor bowl with a steel blade. Process 5-10 seconds.
- Scrape down. Add egg yolks and process 5 seconds. Scrape down. Add liqueurs and process 5 seconds.
- Pour mixture into a small mixing bowl. Place bowl in a larger container with ice packed around the smaller bowl. Be sure no ice or water gets into the mixture. Stir until thick and completely cooled.
- Remove smaller bowl from ice and whip with electric mixer, fitted with a paddle, about 2 minutes, or until stiff peaks form.
- Chill until firm (about 1 hour).
- Use 1 Tbsp of mixture for each truffle. Shape into a ball around a fresh red raspberry.
- Roll in cocoa powder, chopped nuts, or powdered sugar.
- Store in a dry cool place, away from chocoholics.
Photo by anathea 