Recipes Included On This Page Raspberry Chocolate Raspberry Truffles-Blommer Chocolates Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Raspberry Chocolate Recipe By : Junior League Cookbook Serving Size : 36 Preparation Time :4:00 Categories : Candies Volume 4, Jan. '99 Chocolate Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups semisweet chocolate chips 1 1/2 cups semisweet chocolate chips 2 tablespoons heavy cream 1 tablespoon butter 2 tablespoons seedless raspberry preserves confectioner's sugar Combine 1 1/3 cup chocolate with heavy cream and butter in double boiler. Cook over hot water until smooth, stirring constantly. Stir in jam. Cool mixture. Freeze in plastic covered bowl 20 minutes. Shape into balls on a cookie sheet, freezing until firm. Melt 1 1/2 cup chocolate over hot water. Using toothpick or dipping tool, dip truffles. Chill and dust with confectioner's sugar. Posted on FareShare 1-99 by Aleeda Crawley <arc63@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Raspberry Truffles-Blommer Chocolates Recipe By : Blommer Chocolate Company Serving Size : 1 Preparation Time :0:00 Categories : Candies Chocolate Volume 4, Jan. '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 22 ounces bittersweet chocolate -- cut in small pieces 6 tablespoons unsalted butter 1/3 cup seedless raspberry jam 2 tablespoons Chambord or Raspberry Brandy Prep: 35 minutes; Cook: 4 to 5 minutes; Chill & Freeze: 5 1/2 hours 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. This Recipe makes about 2 dozen truffles. 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 regrigerator or freezer as directed above. Recipe from http://www.candyusa.org/assocrec.html Posted to FareShare 1/99 by J Pellegrino - - - - - - - - - - - - - - - - - -