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    You are in: Home / Recipes / Chocolate-Covered Raspberry Truffles Recipe
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    Chocolate-Covered Raspberry Truffles

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Rita~'s Note:

    A nice treat for Valentines Day! Got this recipe from Gourmet December 2004 Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Special equipment: a large sealable plastic bag.
    2. 2
      Line a tray with wax paper.
    3. 3
      Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven.
    4. 4
      Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth.
    5. 5
      Stir in framboise.
    6. 6
      Pat raspberries dry if necessary.
    7. 7
      Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
    8. 8
      Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray.
    9. 9
      Coat remaining raspberries in same manner, working in batches of 6 to 8.
    10. 10
      Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
    11. 11
      Put cocoa in a sealable bag and add all of truffles.
    12. 12
      Seal bag, leaving some air in, and shake to coat.
    13. 13
      Empty bag into a shallow bowl.
    14. 14
      Transfer coated truffles to a platter with your fingers, shaking off excess cocoa.
    15. 15
      Keep chilled until ready to serve.

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    Ratings & Reviews:

    • on July 12, 2009

      55

      This is a great recipe! I used Lindt bittersweet chocolate, Grand Marnier in lieu of framboise, and added a tablespoon of butter, just because. It is absolutely delicious and very easy. Thanks for posting!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2005

      55

      Chocolate and Raspberries - it just doesn't get much better than that to begin with, but this recipe takes takes the combination to a whole new level! I used a good quality bittersweet chocolate and chose the framboise instead of the brandy. I would suggest getting the plumpest raspberries you can find to make these truffles. The dipping can be a little messy, but well worth the effort. I had about 42 berries in my 6 oz package and had enough chocolate left to coat 6 large strawberries, although I was tempted to just grab a spoon ...

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Chocolate-Covered Raspberry Truffles

    Serving Size: 1 (9 g)

    Servings Per Recipe: 50

    Amount Per Serving
    % Daily Value
    Calories 8.8
     
    Calories from Fat 5
    65%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.3 g
    1%
    Cholesterol 1.6 mg
    0%
    Sodium 0.7 mg
    0%
    Total Carbohydrate 1.1 g
    0%
    Dietary Fiber 0.6 g
    2%
    Sugars 0.1 g
    0%
    Protein 0.3 g
    0%

    The following items or measurements are not included:

    framboise eau-de-vie

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