Sunday, February 28, 2010

Flavor-of-the-Month . . . Chocolate Raspberry Truffles


Until I was in my 20's, I'd never eaten a truffle. Sure, I'd had chocolate from the box of Russell Stover's, but truffles, no.


Enter my brilliant Aunt Janice who treated me to my first truffle, a Chocolate Raspberry Truffle, at Godiva on a visit to New York City. It was pure heaven...the crisp outer shell, the dark, rich center, the slight tang of raspberry. I believe there were angels singing.

Since I had this raspberry sauce on hand, I decided to try making them myself. You know what? They are pretty delicious.



Chocolate Raspberry Truffles

8 oz. bittersweet chocolate
1/2 c. heavy cream
2 TBSP raspberry sauce
1 bag dark chocolate candy melts
sanding sugar (optional)


Chop the chocolate and place in a bowl. Bring the cream to a simmer on the stove and pour over the chocolate.



Let sit 5 minutes, then whisk until smooth. Stir in the raspberry sauce.

Let this mixture sit at room temperature for an hour or more until set. (I poured it into a shallow baking dish to help cool it down faster.)


Scoop into balls using a melon baller or a spoon and place on a cookie sheet lined with wax paper. (I watched Ina do this on TV and get perfectly round ball....that didn't happen for me. I got this: )

{not pretty.}

If that happens to you, pop them in the fridge, then remove after 15 minutes and shape into balls. (I had better luck pressing them together, rather than rolling them.)

{much better. }

Refrigerate the truffles until ready to coat.

(You can skip the next step entirely and roll the truffles in cocoa powder, or...)

In the microwave, melt the candy melts with 1 tsp shortening. Melt in 30 second intervals on 50% power, stirring after every cycle until melted.

Dip the truffles into the candy melts and place on the wax paper lined sheet. While the candy melts are still wet, sprinkle with sanding sugar.




Now, I know it is like a sacrilege to use candy melts to coat real chocolate, but I wanted that hard outer shell and haven't been brave enough to try my hand at tempering chocolate. Anyone tried it?



Do you have a chocolate post to link up? I can't wait to see! Link up a the the bottom of the post. Please remember to link to your POST, not the main page of you blog.

Thanks so much for playing along with Flavor-of-the-Month. I've heard from several of you that FOTM sneaks up on you and sends you into a mad panic at the end of each month. You know what, it does to me too, most months. I always meant it to be *fun* not stressful, SOOOOO...this is the last Flavor-of-the-Month. (I think chocolate is a good way to go out, don't you?)

It will be replaced with impromptu linky parties now and again. I might say..."What's the best thing you've baked this month?" and ask you link up. I'll be sure to announce those on twitter, too, so if you're not there, come join the fun!

Alright, ladies & gents....link away!!! {Linky will be open through March 2nd.}

67 comments:

  1. SO SAD this is the LAST Flavor of the Month!!! *sniff*

    And I am totally in LOVE this this recipe... It looks absolutely divine! Knowing me thou - the well intentioned truffles-I'm-making-for-friends would end up being I-ate-the-whole-batch-of-truffles... :)

    And your pictures... amazing as always! Love the "I'll take this one" picture!

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  2. Someone asked me to bring truffles to here home. Thanks. You just gave me the recipe. They look scrumptious.

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  3. These look delish! I made truffles (some rolled in chopped walnuts) and then put them on top of a heart-shaped chocolate ganache cake for Valentine's Day! YUM!! Pix on my blog!

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  4. Haha I saw Ina roll them into perfect balls, too - then tried and ended up with a disaster! Oh well. Your truffles look amazing and I'm sure they taste incredible. You packaged them up beautifully.

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  5. Those look great, Bridget. And they sound delicious. Wonderful job. I'm not sure that I have ever tempered chocolate either.

    I'm also sad this is the last FOTM. But I agree. It needs to be fun and not an added stress. I think we ALL have enough stress in life to have our blogs be part of that.

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  6. Yummy! I've never tried to make truffles. I was always intimidated but yours look like something I could handle!

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  7. Bridget those are beautiful! I love the pink sprinkles on top!

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  8. After bacon, eggs and biscuits, I SO don't need to be dreaming about these this morning! lol

    Kim @ http://frostmeblog.blogspot.com

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  9. Aww brilliant Aunt Janice :) and a brilliant cousin who makes such beautiful food! These look so wonderful~ I love how you have them packaged~

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  10. your pictures make it all the more better. they look heavenly. and those sweet little pink sugar sprinkles on that chocolate - mmm, mmm, mmm.

    i haven't had a truffle in so long...i am so missing out.
    adding to my grocery list as we speak!

    happy weekend!
    kellie

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  11. OH WOW!!!.......ok those ALMOST look better than the cheese cake!! SERIOUSLY chocolate and raspberry is one of my very fav flavor combos!! I buy some truffles at the candy store on occasion........now I'm going to have to try and make these!!

    Thanks Bridget!!

    Not sure how I missed the FOTM theme....but I'll go see if I have a post to link up!...sorry to see you end it, but I think a "what your baked this month" will be great too!!

    ~TidyMom

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  12. Those are some seriously gorgeous truffles...and they look so simple!

    Very bummed that this is the last FOTM. I just started blogging and this is only my 3rd link to FOTM...it's like the movie is ending and I just got here! I do understand your reasons, though, and I will definitely keep an eye out for future linky parties!

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  13. Those are gorgeous. I love your photographs.

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  14. They look delicious! I love truffles, I have to make these.

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  15. I am also sad this is the last FOTM, especially since I only found it a few months ago! Love the truffles...they look divine!

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  16. Oh Bridget!
    Bridget!
    Bridget!
    This one deserves three Bridget's!!!
    Oh how I wish I had a cute name like BRIDGET!!!
    Can you tell I adore your name!?
    Oh how heavenly these look!
    When I scrolled down to the part where you were describing the CRUNCHy layer on the outside...
    I swear I think my mouth was moving!!!
    And I'm with you...
    how does INA get perfectly little round balls when she uses melon scoopers...or icecream scoops???
    Those look divine...
    and I too am sad about FOTM ending.
    But I do know EXACTLY what you mean about it slipping up on you!Especially when the month ENDS on the number 28...and on SUNDAY to boot!!! ;o)
    My post will be up a bit later!
    I mean...like maybe a real bit later....but that's okay...right!
    I will LINK up with your LOVE when I get it ready!!!!
    xxooxx
    Happy Day Sweetpea!!!

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  17. I need those... oh my word. truffles are my favorite! You're amazing!

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  18. To get the crisp outer shell on candy, use Merckens chocolate wafers. I melt them in the microwave at 50% power, no need to temper. Doesn't get any easier than that!

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  19. Oh dear am already so missing Flavour of the month....i have the same doubts about chocolate too- i tried my hand at moulded chocolate and truffles ,experimenting with origine and coverture chocolate (no i didn temper :-))) ) and the refrigerator was my best fren throughout....i had sweating but delicious chocolates- and am sure going to try candy melt-which here should be compound chocolate and maybe one day when i get one of those tempering machines i'll be bold enuf to temper....when i think of tempering i wanna cling to every scrape of chocolate ...lol....

    Am linking both of posts in a bit and boy ur truffles look way too gorgeous sweety Bridget....

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  20. oh wow, the last one?! Well, like you said, it went out on a good one, can't get much better than chocolate!!
    Your truffles are gorgeous and very very pretty :)

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  21. Your images are AMAZING Bridget!! WOW!! You are a professional photographer! I am SO impressed. And, it doesnt hurt that this dessert is INSANELY gorgeous and yummy!

    You rock!

    Blessings-
    Amanda

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  22. These are so gorgeous, and I'm sure they taste just as good! I love the pink sprinkled on top!!

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  23. Speaking from experience (ahem), these are delicious. Thanks, neighbor.

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  24. I'm a bit sad this is the last Flavor-of-the-Month, but I completely understand the reasons for it coming to an end. THANK YOU for being such a wonderful host, Bridget! FOTM will always hold a special place in my heart, because it's the first group I joined up with! I have YOU to thank for getting me out of my little private corner of the blog world and becoming a more active participant. Hooray for interaction!

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  25. oh these look so pretty in pink and so tempting :)

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  26. I'm so sad this is the last FOTM! It was so much fun and I'm so glad it was my first monthly blog-group that I did.

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  27. Don't be so intimidated by tempering chocolate. The trick is having a good quaility chocolate that is no where near water. Truffles are oh so yummy! The best truffles I had were those from Harrods in London.... oh my, truly drool worthy.

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  28. These just sound divine!!! I can't wait to try them!

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  29. These truffles look so good! I'm not brave enough yet to temper chocolate, either. :)

    I'm so sad that this will be the last flavor of the month. But we all need less stress in our lives! I'll be on the lookout for future link parties!

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  30. that packaging is so cute!! i heart truffles

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  31. WHAT, didn't try a truffle until your 20's I am sorry you didn't live until then. :)

    Erika

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  32. I'm also sad this is the last Flavor of the Month - they were all so much fun, so thank you for being such a wonderful hostess!! Love your truffles too, mmm. :-)

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  33. wahoo! I made it in this time. :D

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  34. Those look super yummy! Quick, probably dumb, question... why do you add shortening to the candy melts??? I'm getting ready to use some candy melts in two weeks and don't know if that is something I need to do. Thanks!!!!
    Heather @ Queenieh@aol.com

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  35. Oh Bridget!
    I'm sorry!
    I'm late...
    I'm late...
    for this very important date!
    But here I am!!! Yeah!
    Posted MY MOM's FAMOUS FUDGE!!!
    CHOCOLATE of course!
    xxooxx
    Oh those truffles are just so adorable...
    and the way you packaged them...
    oh just tooooo dang cute!!!
    Who got that little treat???
    xxooxx

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  36. Bridget,
    I love your photos! These truffles look wonderful!

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  37. That clear box with pink paper and bow is so darn cute! I don't even like truffles, but the packaging makes me want to have one.

    Can you suggest a good sea salt for using on the top of cupcakes?

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  38. Leeann....maybe just fleur de sal or check out the link #21. THAT salt sounds amazing!

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  39. They are GORGEOUS! And the little boxes, so cute!
    Bridget, I've been using Mycryo (from Callebaut) to temper my chocolate for a while now - it's granulated tempered cocoa butter you add to your melted chocolate when it's 34°C, much easier and works every time.
    Cheers,
    Paula

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  40. You are the ONE food blog I read, and I look up to you and your cookie making skills! But when I read that you are too scared to temper chocolate... my jaw dropped!
    My mom always made chocolate covered peanut butter balls for Christmas (almost like Buckeyes, but smoother, with less sugar on the inside). So i've been tempering chocolate ever since I can remember. I never thought of it as being anything special.
    Just try it! It really isn't that bad. Keep the heat low, and have melting wax on hand in case things go crazy. (unless you just want to dump chocolate, but I wouldn't be able too!)

    I've even used WHOLE bricks of chocolate before, instead of chopping it up (pure laziness... what can I say?) Chocolate CHIPS are the easiest, for sure, because they melt evenly and really quickly.

    Just TRY it! You can do it!!

    Your truffles look amazing!

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  41. So sad this is the last flavor.I just got to know abt ur blog and submitted my first post to ur last flavor.Wish i knew abt this earlier.I loved ur blog and ur truffles..the pictures are awesome too:)

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  42. Those look AMAZING as always! I gave you an award on my blog for being so creative! Thanks for all the amazing ideas.

    http://favoritesandthings.blogspot.com/

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  43. OMG....I LOVE your blog! What a find! Can't wait to play. I cook, I bake, I love everything about culinary arts. My husband and I are totally into bread!!! We have two machines going all the time. AND are doing Jim Lahey's by hand method weekly. AND I have my own sd starter that is to die for!!! So happy to add you to my fav blogs!!

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  44. I always had problems making truffles. But they are so good :D

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  45. Those sound fabulous!! I HAD to come link something up since I am all about the chocolate, but I had a terrible time choosing which recipe to link - LOL. I went with unique and super rich! Thanks for hosting this!

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  46. Heather, TJ, Brock, and Jillian....shortening in the candy melts makes them a little smoother and easier to work with.

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  47. I'm sorry to hear this is the last FOTM--I just found you!!! Your recipes look incredible and your pictures are amazing--I'm glad I stumbled in.

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  48. Awww...so sad that this is the last Flavor of the Month. When I saw last month that this month's theme was chocolate...I can't tell you how excited I was. There's not much I like better than eating and baking chocolate. I was so excited to play, and then I got sick. And was sick pretty much the enitre month. So I ended up not being able to participate. But I'll keep posted for any other linkys you host. Thanks a bunch! Oh, and here's a link on tempering chocolate: http://regisandkelly.go.com/recipe-finder.html?_q=chocolate

    Dorci

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  49. Those look so delicious and I love the pink sprinkles - yum!

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  50. oh my goodness...can those pictures jump off a magazine cover at any time? YEs, they can. WOW...this is getting filed away for one of those "one day" recipes. :)

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  51. These look great! Thank you for the link. I am new to this, but I finally figured out how to put your link on my page.

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  52. Your truffles are gorgeous!

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  53. That photo of the truffle is so beautiful I would buy them in a heartbeat! Plus in my mind nothing beats the raspberry/chocolate combo-ever!

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  54. I like your addition of raspberry to your truffles. They look amazing.

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  55. ooh i'm so going to try these =)
    I tried your chocolate cut-out cookies and they turned out perfect!
    Try dipping the melon baller or scoop in a cup of boiling water first, i get smoother balls that way, kinda melts/cuts through easier =)

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  56. tempering chocolate isn't as hard as people might think.
    and the quality of chocolate just goes up by leaps and bounds
    I just made 50 chile truffles yesterday to ship out to customers. YUM puffy heart truffles

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  57. I copied this and hope to make it soon. I love raspberry and chocolate together.

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  58. these look HEAVENLY! i can not wait to try them! i love the pink sanding sugar....what a fun treat! oh, i love the way you packaged them up also! very cute!

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  59. You can probably tell that I'm a bit late on catching up with my RSS reader this week. But, I had to leave you a comment to tell you that your truffles are absolutely gorgeous! I love making truffles for little Easter gifts, so I think I'll give this recipe a try very soon!

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  60. chocolate is sooo easy too melt. I am form holland and we don't really have much candy melts here, so I always have to use real chocolate chips... just melt them au bain marie and you'll be fine! or otherwise in the microwave at 30 second intervals... medium heat!

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  61. These are the cutest truffles! Was thinking of packaging some cake balls like this for my son's teachers this weekend but I went to both Michael's and Party City and couldn't find any kind of packaging like this. Can you tell me where you found these? At this point, I may not get them in time but someone said you may get them from a baking site that sells packaging. I'll have to try these...love dark chocolate with raspberry!

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  62. Bridget, thank you so much for another great looking recipe. I like you, haven't dared tempering chocolate but I use it all the time to coat cakes, cookies, marshmallows, etc. Just melt it at Bain Marie and coat in the same way you did with candy melts. In fact, I no longer use candy melts at all (not even on cake pops which is what they usually call for). Melted chocolate always works perfectly well so I'm sure it will do wonders on your truffles, will try it myself soon!

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