How To make Raspberry Chocolate Truffle Pie
15 ounce pkg. Pillsbury All-Ready Pie Crusts
1 teaspoon flour
Sauce: 4 cups frozen raspberries -- without syrup
-thawed 3/4 cup sugar
1/4 teaspoon cream of tartar
Filling: 1/2 cup sweetened condensed milk
2/3 cup whipping cream
5 ounces semi-sweet chocolate -- (5 squares)melted
2 egg yolks
2 tablespoons raspberry-flavored liqueur
* see below
2 tablespoons amaretto :
** see below
Topping: 1 1/3 cups whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla
chocolate curls if desired whole raspberries :
if desired
Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust for later use. Bake at 450 F. for 9-11 minutes or until light golden brown. Cool completely. To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree. Discard seeds. In small saucepan, combine sugar and cream of tartar; blend well. Stir in puree; mix well. Over medium heat, bring mixture to a boil. Boil for 3 minutes, stirring constantly. Cover; refrigerate. In medium heavy saucepan, combine condensed milk and 2/3 cup whipping cream; blend well. Over Medium heat, bring mixture to a boil. Remove from heat; cool 5 minutes. In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5-10 seconds. ***Add egg yolks; process 5 seconds. Add raspberry- flavored liqueur and amaretto; process 5 seconds. Pour blended mixture into large bowl; set over ice. Stir for 5 to 7 minutes or until mixture is cool. Beat mixture on Highest speed for 2-3 minutes or until soft peaks form. Pour into cooled baked crust. Refrigerate about 1 hour or until firm. In small bowl, beat 1 1/3 cup whipping cream until soft peaks form. Add confectioner's sugar and vanilla; beat until stiff peaks form. Spread over cooled filling. Garnish with chocolate curls and whole raspberris, if desired. Refrigerate until serving time. Remove from refrigerator 1 hour before serving. Serve with raspberry sauce. Store in refrigerator. Makes 10-12 servings. * One tsp. raspberry extract plus enough water to measure 2 tablespoon mabe be substitute for raspberry liqueur. ** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto. *** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds. Ad egg yolks; beat 15 seconds. Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth. Contine as above. Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g fat, 100 mg cholesterol, 140 mg sodium Pillsbury Classic Cookbook, #86, p. 78 (33rd Bake-Off) Submitted by Carol Hind, Madison, Wisconsin MC formatting by bobbi744@acd.net ICQ#2099532
How To make Raspberry Chocolate Truffle Pie's Videos
RASPBERRY TRUFFLE TART // Tarta de Frambuesa
Ingredients:
100g Dark Chocolate Button or chopped pieces
~170g Fresh Raspberries, washed and dried
150ml Whipping Cream
80g Chocolate Biscuit Crumbs
40g Unsalted Butter, melted
20g Unsalted butter, cold
Lotssss of love, warm
Directions:
Place dark chocolate and cold unsalted butter into a bowl.
Place whipping cream over medium heat till it comes to a simmer, but not a boil.
Pour hot whipping cream over chocolate and butter, do not stir, just let it sit for 5 minutes.
To make the crust, combine chocolate biscuit crumbs and melted butter. Pour into a 6-inch non-stick/greased tart pan, then press with the back of a spoon till the crumbs are tightly packed.
Stir chocolate and butter mixture till it forms a rich and smooth chocolate ganache.
Pour chocolate ganache into tart pan and smooth out the top.
Refrigerate till the chocolate is almost set you can leave it in room temperature under a chilly weather
Top with raspberries and dust with icing sugar for extra fanciness.
Take lots of photos and enjoy your masterpiece with your loved one
Choco Truffle Pie???? Cake design????
Happy New year to all
Raspberry Truffle Tart Recipe Demonstration - Joyofbaking.com
Raspberry Truffle Tart Recipe Demonstration - Joyofbaking.com
ASMR Cooking / How to make Supreme Chocolate Tart
Cacao! ∴∵ゞ(´ω`*) ♪
Today is Chocolate tart.
Honey and rum flavored ganache.
As the finishing touch to the cake, I placed gold leaf on top.
0:33 Sweet short pastry.
3:43 Flatten the dough.
4:20 Fondage the tart.
5:07 Baking tart dough.
6:12 Milk ganache(Honey and rum aroma).
7:58 Grasage.
10:35 Adding cacao,sprinkle∴∵ゞ(´ω`*)♪
10:56 Tasting / Thoughts.
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I will teach you the most politely in the world! Chocolate Sweets Book
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[Ingredients] One 18cm tart pan.
Unsalted butter : 75g
[A] - Almond powder : 25g
[A] - Powdered sugar : 50g
[A] - Salt : 1g
Whole egg : 30g
Cake Flour : 125g
[Instructions]
1.Sieve [A]
2.Cream butter mix with a whipper.
3.Put the A in 2-3 portions and mix.
4.Add the egg solution little by little in 3-5 times.
5.Mix with a rubber spatula, switch to a card and mix to weave.
6.Put flour alone into sieve 5 in 2-3 portions.
7.Wrap it in a wrap while it is a bit powdery and let it sit in the refrigerator for 8 hours.
8.Spread the dough (no need to knead).
9.Set in mold, and put in a refrigerator for 1 hour.
10.Spread aluminum foil and add tartstone (aluminum is better than oven sheet).
11.Bake at 356F/160C for 35min.If not enough bake again.
12.Take the stone and aluminum foil and paint the yolk inside the tart.
13.Bake in oven at 140℃ for about 5 minutes and cool.
■Ganache
[Ingredients]
Milk chocolate : 180g
Fresh cream (milk fat content about 45%) : 125ml
Honey : 15g
Rum : 10ml
Unsalted butter : 20g
[Instructions]
1.Chop the chocolate.
2.Put honey and rum in fresh cream and boil.
3.Emulsify chocolate.
4.Add butter when temperature drops.
5.Once the butter has melted, pour it into the tart.
■Glaçage
[Ingredients]
Water: 30g
Whipping cream 35%: 35g
Granulated sugar: 50g
Cocoa powder: 20g
Gelatin sheet: 3g
[Instructions]
1. Soak the gelatin sheet in water
2. Measure the cocoa powder and sugar in the same bowl and whisk it.
3. Heat water and milk in a pan.
4. When 3 reaches a boil, add 2 and mix, then heat again.
5. When it’s boiled, add the gelatin sheet and melt, then strain it.
■Couverture Milk chocolate 200g
■Tart pan 182×25mm
■Stove grill top
■Oven microwave
Panasonic NE-BS801（廃盤）
■Convection oven
■Silicone whisk
■Portable gas stovetop
■Acrylic ruler
■Bronze mini pan
■Kitchen scissors
■Hagure Metal
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Chocolate Truffle Recipe Tutorial Demonstration: How to Make Soft Ganache and Firm Ganache Truffle
Jordan Winery's baker extraordinaire, Cristina Valencia, returns to show tips and techniques for making the perfect chocolate truffle. Cristina teaches you how to make three different kinds of truffles using one simple recipe.
View the complete recipe on our blog:
Raspberry Truffle Tart Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Raspberry Truffle Tart.
This dessert is a delicious combination of a Graham Cracker Crust with a raspberry flavored truffle filling. The raspberry flavor comes from adding raspberry sauce to a creamy smooth mixture of chocolate and heavy cream (a ganache). Serve in small slices as it is quite rich. Perfect with fresh berries, raspberry sauce, and/or softly whipped cream.
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