Fresh Raspberry Dark Chocolate Truffles and Firecracker Truffles

I usually use 70% Lindt chocolate for baking and chocolate making but I decided to try Callebaut chocolate this time. Callebaut comes in big chunks of milk, white and dark at Urban Fare Market. I found Callebaut to be sweeter. Lindt had more of a tangy aftertaste that I'm not really fond of but is slightly smoother. Lindt is easier to chop because it comes in bars. Callebaut proved challenging to chop in large quantities. I've researched and found a large serrated knife is the best. Chop starting from the corner first and press down while using a rocking motion. I was also able to try out my new heart molds which turned out to be large enough that a raspberry would fit in them.

If you like spicy, most chili chocolates are too mild for you. These chocolates are not for people who order their food mild. The heat builds after you put them in your mouth. I like to call them firecracker truffles for Chinese New Year. 

Fresh Raspberry Dark Chocolate Truffles

Inspired by Gourmet

Makes about 50

1/4 cup heavy cream

7 oz. dark chocolate ( I used Callebaut dark chocolate), chopped into small pieces

1/2 tsp. raspberry flavoring (I used LorAnn raspberry flavor) or 1 1/2 Tbsp. Chambord

1 cup fresh raspberries, rinsed and patted dry

14 oz. dark chocolate, chopped into small pieces


 1. Line two cookie sheets with waxed paper.

2. In a medium saucepan over medium heat, bring heavy cream to a simmer. Remove from heat. Stir in chocolate until smooth. Stir in raspberry flavoring.

3.  Fold a few raspberries into the ganache. Remove with a chocolate dipping tool or two forks. Transfer to cookie sheets.

4. Refrigerate at least one hour until firm.

5. Melt 1/3 of the remaining chocolate in a double boiler. Stir until smooth. Remove from heat and stir in the remaining 2/3 of the chocolate. Stir until smooth.

6. Dip the raspberry ganache into the tempered chocolate. Let dry on cookie sheet. You can also used plastic molds to create different shapes. Fill molds with tempered chocolate. Turn upside down onto parchment paper. Scrape excess chocolate off the top using a bench cutter. Refrigerate molds. Press ganache covered raspberries into molds. Fill with tempered chocolate. Scrape excess off the top. Refrigerate. Turn out onto soft, clean towel.

7. Adding details is optional. Candy melts can be microwaved for 30 seconds at a time on 50% heat. Transfer to piping bag with small round tip. Pipe onto chocolate truffles.


Firecracker Truffles

Makes 15

Inspired by Ancho Chile Truffles

3/4 cup whipping cream

1/2 Tbsp. ground ancho chile powder

1/2 Tbsp. ground cinnamon

1/2 tsp. cayenne pepper

1/4 tsp. salt

a dash of spanish paprika

1/2 lb. bittersweet chocolate, chopped

1. Mix ancho chili powder, whipping cream, cinnamon, cayenne and salt in a medium saucepan over medium heat. Bring mixture to a boil. Cover and remove from heat. Let it stand for 1 hour.

2. Reheat cream mixture until boiling. Remove from heat. Add chopped chocolate. Let stand for 5 minutes. Stir until smooth.

3. Pour into a 13 x 9 inch baking pan lined with parchment. Cover with plastic wrap and chill for 2-4 hours. Scoop into 1 inch balls and roll gently in hands. Place on parchment covered baking sheet. Cover with plastic wrap and chill.

4. Dip in tempered chocolate, press into chocolate coated molds or roll in cocoa powder.


Update:

After making the raspberry truffles a bunch of times, here are some things I figured out.

1. If you are making different flavors of truffles in the same molds, clearly label them or you will have trouble telling which is which.

2. When seeding chocolate, make sure chocolate is finely chopped and whisk the unmelted chocolate into melted chocolate to prevent lumps.

3. When pouring the chocolate into molds, use a piping bag. This will keep the chocolate in temper and be less messy. Fill mold 1/3 full and use a butter knife, spatula or brush to spread it to the sides of the mold. Do one at a time. If you are finishing the chocolates and want to smooth them, do it after each one. Do not wait or it will cause it to have a whitish bloom.

4. Chocolates are ready to unmold from the fridge or freezer when they look cloudy in the molds. Unmold while still cold or they will crack.

5. I used 500 g of chocolate for each dozen heart truffles. 250 g to coat molds and 250 g to fill.

6. Choose the smallest raspberries. They should be slightly smashed then rolled in a thin layer of ganache so they will fit in the molds.

Tempering Chocolate

1. Chop chocolate finely with a large serrated chef's knife.

2. Simmer 1 inch of water in saucepan on stove. Place 2/3 of the chocolate into a heat proof bowl. Place the bowl over the simmering water. Make sure bowl does not touch the water. Melt the chocolate stirring until it reaches at least 107 degrees F.

3. Remove bowl from heat. Wipe the bottom with a towel and make sure no moisture comes in contact with chocolate or it will seize up. Whisk in the remaining 1/3 of chocolate until smooth. Continue whisking until it reaches 86- 90 degrees F. Chocolate is now tempered and ready for use. To keep in temper while using use a heating pad or warm towel.