After I finished the caramels and before the chocolate lost its temper (and had a hissy fit) I coated the inside of a silicone candy mold with the leftover chocolate. I left it in the fridge until today. (I should have taken a picture before filling. Dang!)
Beyond what I used to coat the mold I had some chocolate left over from making the chocolate coated caramels and thought, “Hmmm… I also have some raspberries in the fridge that I need to use soon.” Well, one thing led to another so I made some chocolate covered raspberry/chocolate truffles.
I made the raspberry ganache using the recipe below, filled each well of the mold leaving some room at the top to cover with more chocolate. I didn’t bother re-tempering the tops of the chocolates and they seem fine. Actually, the tops become the bottoms of the chocolates once they are removed from the mold.
The ganache stays nice and soft and the raspberry/chocolate flavor was excellent. I may try less chocolate in the ganache next time to make the flavor a bit more raspberry forward.
I also want a nice chocolate covered vanilla cream center, and maybe a nice peppermint filling too.
Chocolate Raspberry Truffles Recipe
• 1 package (10 oz.) fresh raspberries
• 1/4 cup powdered sugar
• 1 lb. semisweet chocolate chips – try with 1⁄2 lb. chocolate chips
• 3/4 cup cream
• 2 tbsp. light corn syrup
• One candy mold coated with tempered chocolate
• 1 lb. chocolate candy coating (for dipping)
- Blend or food process the raspberries until they are liquid. Sieve the raspberry puree into a small saucepan.
- Add the powdered sugar to the 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 heat and set aside.
- Place the chocolate chips in a large bowl and heat the cream (I microwave in 30 sec intervals) 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 before whisking the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous.
- Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. Cover the surface of the raspberry ganache with cling wrap, and refrigerate until it is thickened.
- Add enough raspberry ganache to each tempered chocolate coated mold to within 1/8” of the top. Cover the top of each mold well with melted chocolate. It doesn’t appear to need to be tempered at this point. Chill and when nearly softened scape the bottom of the mold to remove excess chocolate.
If you are going to dip the raspberry ganache in chocolate chill until it can be formed in small balls (1” or less diameter) and placed on a lined cookie sheet
- Alternative coating method:
- Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the coated truffle back onto the baking sheet and repeat with remaining truffles and chocolate.
- Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt red candy coating (or tint white coating with red candy coloring) and drizzle a small amount over the truffles decoratively.
- Place the candy coating in a large microwave-safe 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. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.
- Chocolate raspberry truffles can be stored in an airtight container in the refrigerator for up to two weeks.