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05/02/2011 National Truffle Day Raspberry Truffles

Source of Recipe

Taste Of Home


Recipe Introduction

Truffles are a delicious dessert made with a chocolate ganache center that is then coated in chocolate powder. Talk about a piece of chocolate heaven! The chocolate truffle was invented in 1895 by M. Dofour in Chambery, France. Their popularity increased dramatically after the Prestat chocolate shop opened in London in 1902. There are three types of chocolate truffles: American, European, and Swiss. All of these types of chocolate truffles are different in look, taste, and shelf-life of the truffle. The American truffle was created in the mid-1980's by Joseph Schmidt. His truffle consists of a half-egg shaped chocolate coated truffle that mixes milk chocolate with butterfat. The European chocolate truffle is made of syrup, cocoa powder, and milk powder. The Swiss truffle is made by combining melted chocolate into a boiling mixture of dairy cream and butter and it is then sprinkled with cocoa powder. Swiss truffles have the shortest shelf-life and should be eaten within a few days of making. To celebrate today, try making your own delicious chocolate truffles to enjoy or head over to your local candy shop!

List of Ingredients

HOME COOKIN’ 05/02/2011 National Truffle Day Raspberry Truffles


Raspberry Truffles


1 tablespoon butter
2 tablespoons heavy whipping cream
1-1/3 cups semisweet chocolate chips
7-1/2 teaspoons seedless raspberry jam
6 ounces white candy coating or dark chocolate candy coating, coarsely chopped
2 tablespoons shortening



Recipe



In a small heavy saucepan, combine butter, cream and chocolate chips. Cook over low heat for 4-5 minutes or until chocolate is melted. Remove from the heat; stir in jam until combined. Transfer to a small freezer container; cover and freeze for 20 minutes.

Drop by teaspoonfuls onto a foil-lined baking sheet. Freeze for 15 minutes. Roll into balls; freeze until very firm.

Place a wire rack over a large sheet of waxed paper. In a microwave, melt candy coating and shortening; stir until smooth. Cool slightly; spoon over balls. Place on the prepared wire rack. Let stand for 15 minutes or until set. Store in an airtight container in the refrigerator. Yield: 4 dozen.