Raspberry-Lemon Chocolate Truffles

Raspberry Truffles

Cook Time: 5 minutes
Prep Time: 24 hours
Total Time: 24 hours 5 minutes

Description:
This delightful Raspberry Truffles recipe, inspired by a newspaper find, harmonizes the tartness of raspberries and lemon with the sweetness of chocolate. Perfect for a refined dessert or a special treat, these truffles are made even more elegant by learning the art of tempering chocolate, which enhances their visual appeal and texture.

Category: Candy
Keywords: Dessert, Raspberries, Berries, Fruit, European, Weeknight, Microwave, For Large Groups, Refrigerator

Ingredients:

• 8 ounces of butter
• 1/4 cup of lemon juice
• 2 tablespoons of cornstarch
• 1/2 cup of heavy cream
• 2 tablespoons of raspberry jam
• 1/2 pound of chopped chocolate (for filling)
• 1 1/2 pounds of chopped chocolate (for coating)
• 6 ounces of solid chocolate (for tempering)
• 1/4 cup of cocoa powder (optional, for topping)
• 1/4 cup of finely chopped nuts (optional, for topping)

Nutritional Information (per serving):

• Calories: 366
• Fat Content: 34.4 g
• Saturated Fat Content: 21.3 g
• Cholesterol Content: 8.6 mg
• Sodium Content: 36.3 mg
• Carbohydrate Content: 27.4 g
• Fiber Content: 10.1 g
• Sugar Content: 4.9 g
• Protein Content: 7.8 g

Yield:

36 truffles

Instructions:

1. Prepare the Chocolate Mixture:

   • Melt 8 ounces of chocolate in a microwave or using a double boiler. Be cautious to melt it slowly to prevent scorching.
   • In a small saucepan, combine 8 ounces of butter and 1/2 cup of heavy cream. Heat over medium until the butter is melted and small bubbles start to form around the edges (do not let it boil).
   • Pour this mixture into a bowl with the melted chocolate. Stir until smooth.
   • Whisk in 2 tablespoons of raspberry jam and 1/4 cup of lemon juice until thoroughly combined.

2. Chill the Mixture:

   • Cover the bowl and refrigerate the mixture for 60-90 minutes until it is firm but still pliable.
   • Line a baking sheet with parchment paper.
   • Spoon the chocolate mixture into mounds (approximately 2 teaspoons each) on the parchment paper.
   • Refrigerate for 15 minutes or until the mounds are firm to the touch.

3. Form the Truffles:

   • Dust your hands lightly with 2 tablespoons of cornstarch to prevent sticking.
   • Roll each mound into a smooth ball and place them back on the parchment-lined baking sheet.
   • Refrigerate overnight to let the truffles firm up completely.

4. Tempering the Chocolate:

   • The next day, melt 1 1/2 pounds of chopped chocolate gently, reaching a temperature of at least 115°F (46°C). Use a thermometer to ensure accuracy.
   • As the chocolate reaches near its melting point, stir it to complete the melting process and bring it to 100°F (38°C).
   • Take the 6 ounces of solid chocolate and submerge it in the melted chocolate. Stir continuously until the chocolate cools down to 90°F (32°C).
   • This tempering process helps align the chocolate’s crystals, ensuring a glossy finish and a good snap once it solidifies.

5. Test the Temper:

   • Smear a small amount of tempered chocolate on wax paper and refrigerate for 2 minutes.
   • If the smear is glossy and smooth with a crisp snap, the chocolate is properly tempered.
   • If not, rewarm the chocolate to 100°F and repeat the cooling process.

6. Coat the Truffles:

   • Use two forks to dip each truffle into the tempered chocolate, coating it completely. Allow excess chocolate to drip off before placing the truffle back on the parchment paper.
   • If desired, sprinkle cocoa powder or chopped nuts on top while the chocolate is still wet. This needs to be done immediately as the chocolate sets quickly.
   • Refrigerate the truffles until the chocolate coating is fully set.

Tips for Success:

• Quality Ingredients: Use high-quality chocolate and fresh raspberries for the best flavor.
• Patience with Tempering: Proper tempering is key to achieving a professional look. Rushing this process can lead to dull or streaky chocolate.
• Storage: Store the truffles in an airtight container in the refrigerator. They can be enjoyed cold or brought to room temperature before serving.
• Personal Touch: Experiment with different toppings like freeze-dried raspberry powder, white chocolate drizzle, or even edible gold leaf for a luxurious touch.

Serving Suggestions:

These Raspberry Truffles are perfect for gifting, serving at parties, or simply indulging yourself. Pair them with a glass of chilled rosé or a rich, full-bodied red wine for an elegant dessert experience. They also make a stunning addition to a festive dessert platter, accompanied by other homemade candies and confections.

Variations:

• Orange Twist: Replace the lemon juice with orange juice and the raspberry jam with orange marmalade for a citrusy variation.
• Nutty Delight: Add a tablespoon of finely ground nuts to the chocolate mixture for an added crunch.
• Boozy Treat: Incorporate a teaspoon of raspberry liqueur into the chocolate mixture for an adult twist on this classic treat.

Enjoy the artistry and flavor of these Raspberry Truffles, where each bite offers a harmonious blend of sweet and tart, encased in perfectly tempered chocolate.