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aguynamedrobert 06-04-2007 09:18 PM

Raspberry Truffles
3 Attachment(s)
Well I was feeling like I needed to make some truffles since I hadn't for a while...so I got my thinking cap on and tried a nice batch of raspberry truffles...I used real raspberries and reduced them down and then added that liquid to the cream and then formed the ganache...I coated them, old fashioned style, in cocoa powder....

So I thought I'd post some pics...

obiwan9962 06-04-2007 09:19 PM

tasty looking

QSis 06-04-2007 09:26 PM

Wow, how perfectly beautiful, Robert!

Could you post a picture of one with a bite taken out of it? :-)


aguynamedrobert 06-04-2007 10:18 PM

1 Attachment(s)
Your wish is my command...haha

Andy M. 06-04-2007 10:25 PM

Could you post a recipe Robert? Our attempts resulted in less than perfect results.

aguynamedrobert 06-04-2007 10:33 PM

Sure I would...Here it is below...

20 oz. Dark chocolate(55% is what I used)
7 oz. Heavy Cream
12 oz. Fresh or Frozen Raspberries
3 oz. Butter

1) First take the Raspberries and put them in a pot and start to cook them...I cooked them for probably 30-45 minutes to reduce them down and get some water out.
2) Then add the 7 oz. of heavy cream to the reduced raspberry. Heat to a simmer and then remove from heat.
3) Strain the mixture to get the seeds out and poor out directly onto chopped chocolate.
4) Since this mixture will be sort of thick you will probably have to put the chopped chocolate and heavycream/raspberry mixture on a double boiler(Pot of hot water with the bowl of chocolate/heavy cream and raspberry over it).
5) Stir that mixture lightly with a wisk until it becomes a uniform mass.
6) Take off double boiler and if the mixture is still fairly cool(under 100 degrees F. Warm but not hot) then add the 3 oz. of butter and wisk in with medium vigor but towards the slower side...
7) Once incorporated you are done for the moment and you can put all the ganache into a small bowl.
8) Put plastic wrap over the ganache and place in refridgerator. Let it cool until it hardens up(6 hours).
9) Scoop out with spoon or small scooper into small balls and roll in your hands to forms a nice ball...

You can see how to coat them here...

Chocolate Guild :: learn about chocolate, talk about chocolate

Let me know if you have any questions and I will try to answer them as best I can...

Have a good one...

aguynamedrobert 06-04-2007 10:39 PM

I'm heading over to a friends out tonight so I will bring over the truffles and taste test them to see if the raspberry was too much, too little or not enough...

Katie H 06-04-2007 10:42 PM

No...no...no...no...,Robert. There can never, in my book, there can NEVER be too much raspberry with chocolate.:lol:

Just coat me in both. My grandmother made the most awesome raspberry pies. I can still taste them. Actually, I can make them because I watched her make them.

Andy M. 06-04-2007 10:56 PM

Thank you Robert!

SurvivorGirl 06-04-2007 11:39 PM


Originally Posted by aguynamedrobert
1) First take the Raspberries and put them in a pot and start to cook them...I cooked them for probably 30-45 minutes to reduce them down and get some water out.

first thx for the recipe, never attemped to make truffles but i'v always wanted to. father's day is comeing soooo..........:ohmy::ermm:

also at this particular stage, do you add water to the pan or is it just the frozen raspberries? thx!:chef:

aguynamedrobert 06-05-2007 01:29 AM

You don't want to add any water at that point...You want to cook those for the one reason only and that is to reduce the water(during this the berries will break down as well)....I did add probably 2 tables spoons of sugar(just a few pinches) to sweeten a slight bit...

And I tried the truffles off and on tonight and the raspberry came out perfect...it really gives you that natural taste instead of Flavorings or pastes...

Have a good one everybody...

obiwan9962 06-05-2007 06:20 AM


Little Miss J 06-05-2007 06:39 AM

Oohh they do look good. Think I may have to buy myself some raspberries.

Aphrodite 08-02-2007 03:25 PM

Hi, a new member here from the UK. They sound great have you tried to make them with White Chocolate you get a more intense flavour.

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