RECIPE: Red Velvet Raspberry Truffles | THE NIBBLE Blog - Adventures In The World Of Fine Food RECIPE: Red Velvet Raspberry Truffles – THE NIBBLE Blog – Adventures In The World Of Fine Food
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RECIPE: Red Velvet Raspberry Truffles

Surprise your Valentine with a beribboned box of homemade red velvet chocolate truffles with luscious raspberry flavor. The insides are the color of red velvet cake.

McCormick, which contributed this recipe, specifies baking chocolate; but these will taste so much better if you use couverture—higher quality chocolate that chocolatiers and pastry chefs use. Look for 60% to 70% couverture from Guittard, Valrhona and other brands in cbaking supply stores or specialty food stores.

RECIPE: RED VELVET RASPBERRY TRUFFLES

Ingredients For 24 Truffles

  • 1 pound semi-sweet baking chocolate, divided
  • 4 ounces (1/2 package) cream cheese, softened
  • 1/3 cup confectioners’ sugar
  • 1 tablespoon red food color
  • 1 teaspoon raspberry extract
  • Optional: sprinkles or other red, white or pink decorations; or white chocolate for a contrasting drizzle
  •    

    raspberry-chocolate-truffles-mccormick-230

    Make your own Valentine bonbons. Photo courtesy McCormick.

     
    Preparation

    1. MELT 8 ounces of the chocolate as directed on package; or in a double boiler.

    2. BEAT the cream cheese, confectioners’ sugar, food color and raspberry extract in large bowl with electric mixer on medium speed until well blended and smooth. Add the melted chocolate; beat until well mixed. Cover. Refrigerate at least 4 hours or until firm.

    3. SHAPE into 24 balls (about 3/4-inch). Place on wax paper-lined tray. Refrigerate until ready to dip.

    4. COAT and decorate only 12 truffles at a time (so the chocolate doesn’t harden). Melt 4 ounces of the remaining chocolate in small microwavable bowl on MEDIUM (50% power) for 1-1/2 minutes, stirring after 1 minute. Using a fork, dip 1 truffle at a time into the chocolate. Tap the back of fork 2 or 3 times against edge of dish to allow excess chocolate to drip off. Place the truffles on a wax paper-lined tray. (If there are any “bald” spots on a truffle, cover them with the melted chocolate that remains on the fork.) Repeat with the remaining 4 ounces of chocolate and the remaining truffles.

    5. DECORATE: Garnish the truffles with colorful sprinkles immediately after dipping in chocolate. The sprinkles will adhere to the truffles as the chocolate coating sets in the refrigerator. Or, decorate truffles with a swirl of white chocolate. You can use a fork to drizzle white chocolate over the truffles.

    6. REFRIGERATE for 1 hour or until the chocolate is set. Store the truffles between layers of wax paper in an airtight container in refrigerator for up to 1 week.

     

    raspberry-cream-cheese-frosting-mccormick
    White cake with raspberry cream cheese frosting and filling. Raspberry extract is clear and won’t color the frosting by itself. Red food color was used to make the filling pink. Photo courtesy McCormick.

      MORE USES FOR RASPBERRY EXTRACT

    Some people hesitate to purchase a bottle for only one recipe. Here are other uses for that raspberry extract:

    Beverages

  • Club soda/sparkling water
  • Hot chocolate
  • Hot or iced tea
  • Shakes and smoothies
  • Soft drinks, e.g., add to cola or ginger ale
  •  
    Sweets

  • Cake and cookies
  • Frosting
  • Raspberry brownies
  • Syrup for shaved ice
  •  

    RECIPE: RASPBERRY CREAM CHEESE FROSTING

    Ingredients

  • 6 ounces white baking chocolate
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 teaspoons raspberry extract
  • 2 cups confectioners’ sugar
  • 1/8 teaspoon red food color
  •  
    Preparation

    1. MELT the chocolate in a double boiler or a bowl placed over a pan of gently simmering water. Take care that the chocolate does not get too hot or it can scorch. Remove from the heat and cool for 5 minutes.

    2. BEAT the butter and cream cheese in a large bowl on medium speed, until light and fluffy. Add the melted chocolate and raspberry extract and mix well.

    3. GRADUALLY BEAT in the confectioners’ sugar until smooth. Add the food color and blend well.

      




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