Recently, while watching the movie Chocolat with my man friend I got the sudden urge to make my own chocolate truffles. Juliette Binoche's character makes it look so sensual and effortless in the movie. After reviewing several recipes, I tweaked each of them a bit until I created a recipe that was suited for my own tastes. My boyfriend even joined in on the candy making! I have to admit he made most of this batch himself! The best part about this recipe is that no real cooking is involved. As long as you know how to operate a microwave you are good to go! With that being said, this recipe also turns out excellent results. I can't even begin to describe the velvety smooth texture of the dark chocolate mixed with the tangy taste of raspberry. Here's how:
-2 cups of dark chocolate bar(s)
-1/2 cup of heavy cream
-2 tablespoons light corn syrup
-2 teaspoons raspberry extract
-1/2 cup cocoa powder
-1/2 cup powdered sugar
-1 1/2 tablespoons salted butter
Let's Get Started:
1: Chop the dark chocolate bar(s) into smaller slices. I find that cutting starting from the corners of the chocolate bar is easier. Measure out two cups and put into a mid sized microwave safe bowl:
2: Melt the chopped chocolate in the microwave in 30 second intervals, stirring in between, until almost melted. There should be some small pieces remaining in the mixture:
3: Pour 1/2 of a cup of heavy cream into a measuring cup and microwave for 45 seconds. Remove from the microwave, add corn syrup, raspberry extract, and pour over melted chocolate. Add in butter that has been softened and chopped into pieces. Stir mixture together until all ingredients are fully combined and melted:
4: Pour the ganache into an 8 by 8 baking tin lined with parchment paper. Let rest at room temperature for 2 hours. Transfer to fridge and let rest for 2 hours covered.
5: Chop ganache into squares with a knife. This step works best if you run the knife under very hot water and dry with a towel before slicing.
6: Mix powdered sugar and cocoa powder together in a shallow dish. Dip the ganache square into the powder mixture and it turns into a decadent truffle!
Decorate with candy sprinkles if you'd
like. I used snowflakes for a winter flair:
In addition to dark chocolate raspberry
truffles, I created two other luscious flavors!
I promise to post more on that later ; )
Store these truffles in the fridge and let thaw 5 minutes before serving. These truffles keep for up to a week in the fridge!
Have you been whipping up any sweet treats for the winter season? Let's exchange recipes!