Raspberry Mocha Truffles

Supplies: Guittard dark, milk and white chocolates, short truffle mold, premium raspberry preserves (I like All-Fruit), coffee or kaluha flavoring oil, red candy coloring, heavy cream.

Filling:
Place one bag of dark chocolate in a microwavable plastic bowl with 1/3cup heavy cream and microwave at 30 second intervals until chocolate begins to melt (usually 2 intervals). Stir in about 10 drops of coffee flavored oil. Place the mixture in the freezer to set up.

Melt about 1/2 cup of white chocolate and stir in several drops of red color until it is a light raspberry colored hue. Place in a piping bag or squeeze bottle and pipe lines or random swirls into the truffle mold cavities. Allow chocolate to set.
Melt milk chocolate and fill cavities halfway. Turn mold upside down and swirl to coat sides of the cavities. Empty excess chocolate back into bowl. Place mold in freezer to set chocolate shell.

Fill shells with about 1 teaspoon of raspberry jam and a ball of the set mocha truffle filling and top off each cavity with melted milk chocolate. Freeze to set truffles, unmold and put in truffle cups for an professional look!

Posted by: admin | 06-09-2007 | 03:06 PM
Posted in: Recipes