Raspberry and White Chocolate Truffles
OUR CAKE DECORATING COURSES:
In this video, I demonstrate how to create filled chocolate truffles. I will also demonstrate how to make raspberry white chocolate ganache. Free recipe can be found below.
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250 grams Dark Compound Chocolate (i.e., Cadbury melts)
90 grams white chocolate
30 grams cream
1/4 cup raspberries
2 tablespoons sugar
1 1/2 tablespoons water
Luster dust to decorate
These are super fun to make so I do hope you give them a try. The raspberry ganache filling hardens in the fridge so it works nicely as a macaron filling as well or as a filling to go inside a cake.
If there is certain recipe you would like to see up on here, pop a comment below and I will do my best to make it happen!
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In the Kitchen with Chris: Chocolate Raspberry Truffles
CHOCOLATE RASPBERRY TRUFFLES
½ cup heavy cream
12 ounces semisweet chocolate chopped fine
½ stick (¼ cup) unsalted butter, cut into bits and softened
½ cup seedless red raspberry jam
2 tablespoons Chambord (black raspberry liqueur), or to taste
½ cup sifted unsweetened cocoa powder for coating the truffles
In a saucepan bring the cream just to a boil over moderate heat and remove the pan from the heat. Add the chocolate, stirring, and stir the mixture until the chocolate is melted completely and the mixture is smooth. Let the mixture cool slightly, add the butter, bit by bit, stirring, and stir the mixture until it is smooth. Stir in the jam, the Chambord, and a pinch of salt, transfer the mixture to a bowl, and chill it, covered, for 4 hours, or until it is firm. Form the mixture by heaping teaspoons into balls and roll the balls in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for 1 hour, or until they are firm. The truffles keep in an airtight container, chilled, for 2 weeks. Makes about 40 truffles.
Legendary White Chocolate Raspberry Cheesecake
See a glimpse of how every cheesecake is truly handmade, including our legendary White Chocolate Raspberry Cheesecake - just like it was 45 years ago!
How to make Raspberry and White Chocolate Truffle Cake | Simple and Easy
This is my ugly duckling cake.When baked, it looks okay, though not
terribly gorgeous, but with the first bite, it becomes a beautiful swan. The
texture is soft, and the abundance of white chocolate makes for an intense
flavor. Swirls of pureed raspberries provide a taste and color contrast. It is
no fairy tale.
Mixing time 20 minutes for cake and raspberry puree
Baking 375°F (190°C/gas mark 5) for about 35 minutes
You need:
1 LB (455 G) WHITE CHOCOLATE, CHOPPED
1/2 CUP (115 G) UNSALTED BUTTER, CUT INTO 8 PIECES
11/2 CUPS (170 G) FRESH OR DEFROSTED, FROZENUNSWEETENED RASPBERRIES, PLUS RASPBERRIES FOR SERVING
2 TBSP SUGAR, PLUS 1 TSP
4 LARGE EGGS, SEPARATED
2 TBSP UNBLEACHED ALL-PURPOSE (PLAIN) FLOUR
1 TSP VANILLA EXTRACT (ESSENCE)
1/4 TSP ALMOND EXTRACT (ESSENCE)
1/4 TSP CREAM OF TARTAR
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Amazing Devil's Food Cake Recipe | BEYOND Decadent and Delicious!
If you’re a fan of chocolate, then you will love this delicious Devil’s Food Cake. It is a decadent, melt-in-your-mouth cake that's rich, moist, and fudgy. Bursting with intense chocolate flavor and covered in dreamy chocolate buttercream frosting, this cake is a must bake recipe, wirthy of any celebration!
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If you are a chocolate lover, don't miss this Chocolate Truffle Cake | No Eggs | No Alcohol
Eggless Chocolate Truffles with No Alcohol – Last week was the egg version, for this week eggless and without alcohol. For eggless cake fans, you have to try this chocolate cake, it’s so moist and soft and so delicious.This will be an alternative for those who wants butter in the cake instead of the moist chocolate cake recipe (without butter). In this video, I made it short as I didn’t include the chocolate truffles but you can always refer to my previous video, just omit the alcohol. It’s a New Year, new beginning. Give this a try to make a wonderful and memorable celebration.
FOR FULL RECIPE,
Ingredients:
• Eggless Chocolate Cake
I used (3) 6-inch pans, greased and floured. (I recommend to use 3 pans as the outcome is super moist and soft. However, you can also use one 6- inch pan, baking time is longer, probably you’ll need 40-45 minutes more with the same temperature)
100g [¼ cup + 3 tbsp] unsalted butter
200g [1⅔ cup] cake flour
40g [⅓ cup] cocoa powder
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
100g [½ cup] fine sugar
240g [1 cup] plain yogurt
1 tsp vanilla extract
60ml [½ cup] milk
• Chocolate Ganache Frosting
380g [2¼ cup] semi-sweet compound chocolate
190g [¾ cup +1 tbsp] whipping cream, hot
28g [2 tbsp] butter
20g [1 tbsp] honey
• Syrup
5g [2 tsp] instant coffee
13g [1 tbsp] fine sugar
30g [2 tbsp] hot water
• Chocolate Truffles
120g [¾ cup] compound dark chocolate
60g [¼ cup] whipping cream, hot
40g [¼ cup] dark chocolate
1 tsp oil
40g [¼ cup] white chocolate
1 tsp oil
• Chocolate Drizzle
40g dark chocolate
20g whipping cream, hot
Instructions:
• Chocolate Cake
1. Preheat oven at 175°C/345°F.
2. Cut the butter and place them in a large bowl, let it rest until softened.
3. Prepare the pans. Greased and floured. Set aside.
4. Sift all the dry ingredients: cake flour, cocoa powder, baking powder, baking sode and salt. Give it a quick mix and set aside.
5. In the bowl of butter, add in the sugar. Mix the butter and sugar on high speed for 3 minutes or until creamy and fluffy.
6. Add in the yogurt and vanilla extract. Mix until well combined.
7. Add in the sifted dry ingredients in few batches, alternate with the milk. Use a electric to mix just for few seconds until combined, do not over mix. Then add in the milk, mix to combine.
8. Transfer batter into a 6 inch pan. Bake in preheated oven at 175°C/345°F for about 35 minutes or until inserted skewer comes out clean.
***REMARK: you can also use one pan instead of 3 pans. Baking time is 40-45 minutes.
9. Cool the cake on a cooling rack. Trim off the dome if necessary.
• Chocolate Ganache Frosting
1. In a mixing bowl, add in the chocolate, hot whipping cream, butter and honey. Place the bowl over a double boiler. Mix until the chocolate mixture until melted and creamy. Make sure there is no lumps.
2. Remove the bowl from the pot. (be careful do not drip water into the chocolate).
3. Add in the brandy. Mix until combined.
4. Refrigerate for at least 1 hour or until the ganache is stiff.
5. After an hour, mix the ganache until creamy and soft. As you’re mixing the ganache, the colour will turn to lighter colour.
• Syrup
1. Add all the ingredients in a small bowl. Mix until the coffee is dissolved. Use when it’s completely cool.
• Assemble the cake (refer to the video)
• Chocolate Truffles
9. In a bowl, add chocolate and hot whipping cream. Place the bowl over a double boiler. Mix until the chocolate is completely melted and no lumps.
10. Cover and refrigerate for 1 hour.
11. After 1 hour, the chocolate will be stiff and hardened. Use a spoon to scoop and weigh about 20g each. (you can do the size/weight that you desire). Roll the chocolate into a ball, place it on a plate. Work the same for the rest. Freeze the chocolate for 15 minutes while working on the coating.
12. In 2 small bowls, place the dark and white chocolate separately in each bowl. Add the oil into each bowl respectively. Microwave for 1 minutes or until the chocolate is completely melted, do not over heat the chocolate. The chocolate has to be flowy to ease the coating work.
13. Bring out the chocolate balls. Use a skewer to prick to hold them. Coat them respectively into the melted chocolate.
14. I used a cooling rack as the skewer holder. Let the rest to dry the coatings.
15. Drizzle some chocolates onto the truffles respectively. (the dark chocolate onto the white balls and the white chocolate onto the dark balls)
16. Decorate the cake with these beautiful chocolate truffles.
• Chocolate Drizzle
1. Add the chocolate and whipping cream in a bowl. Microwave for 1 minute or until the chocolate is melted and smooth in a drizzle consistency.
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