Chocolate Raspberry Truffles

Well, I'm no longer feeling sick and I would say that my appetite has returned, judging by the fact that I want to cook - a lot. Despite my renewed love for cooking, I did not cook the recipe that I will post today. My brother Josh discovered this recipe and has made it a couple of times. He made it again for Christmas, and as usual, everyone loved it. These are pretty easy to make, so give them a try! They do take some time to make, so make sure you plan ahead.



Chocolate Raspberry Truffles
from: my brother
originally from: candy.about.com

What You Need
1 package (10 oz.) frozen raspberries, thawed
1/4 cup powdered sugar
1 lb. semisweet or bittersweet chocolate, finely chopped
3/4 cup cream {I believe Josh used light whipping cream.}
2 tbsp. light corn syrup
1 lb. chocolate candy coating, for dipping OR 1 lb. semisweet or bittersweet chocolate, tempered*

What To Do:
1. Place the raspberries in a blender or food processor, and process them until they are liquid. Strain through a small strainer into a saucepan to remove seeds.

2. Add powdered sugar to raspberry puree and heat it over medium heat, stirring frequently until it is thick and syrupy and reduced by about half. Remove the puree from the heat and set aside.

3. Place the chopped chocolate into a large bowl. Place the cream in a small saucepan until bubbles start to form around the edges, but do not allow it to come to a full boil. Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate.
4. Whisk the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth. this is called a ganache. Add the corn syrup and raspberry puree and whisk it all together. Cover the surface of the ganache with cling wrap and refrigerate until it is thick enough to scoop, about 3 hours.

5. Cover a baking sheet with foil or waxed paper. Using a candy scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Once all the ganache is scooped, freeze for 2 hours or until firm.
6. Place the candy coating in a large microwavable bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm, but is not setting up.

OR                                                                          

*Chop up 1 lb. of chocolate. Place 2/3 of the chocolate in a double boiler {a glass bowl that is placed over a pot of simmering water}. Use an instant read, candy, or chocolate thermometer to monitor the chocolate's temperature. Stir gently and steadily with a rubber spatula. Bring the chocolate to 115 degrees {dark chocolate} or 110 degrees {milk or white chocolate}. Remove bowl from the heat and wipe the bottom of it dry. Add the rest of the chocolate and stir to incorporate. The heat from the melted chocolate will melt the rest of it. Once the chocolate gets below 84 degrees, remove any remaining chunks of chocolate. They can be saved and used for something else. Place the bowl back over the double-boiler for 5-10 seconds, remove it and stir, and repeat until the chocolate has reached 87-89 degrees.
7. Dip truffles in chocolate using a fork or dipping tool. Allow excess chocolate to drip back into bowl. Place dipped truffles back on baking sheet. Chill until set, about 30 minutes.

8. Store in an air-tight container in the refrigerator for up to 2 weeks.

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