Does anyone know.......?

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rockerbitch4life

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How to make a truffel filling with fruit in it?, My friend asked me today and i had no idea.
 
6 ounces white chocolate
1/4 cup cold heavy whipping cream
1/2 teaspoon raspberry extract (or to taste)

Melt chocolate in the top of a double boiler; set aside to cool slightly.

In a separate bowl, mix together the whipping cream and raspberry extract. Gently fold slightly cooled white chocolate into the flavored whipped cream until well incorporated. Use as a filling
 
RASPBERRY TRUFFLES

Raspberry Truffles are a smooth, bite-sized candy with a cream cheese base and a delicious raspberry flavor. You can modify the recipe by rolling the balls in cocoa, powdered sugar, toasted coconut, or any nuts of your choice. I would not recommend dipping them in chocolate, however, as the filling remains too soft for dipping.
INGREDIENTS:
8 ounces cream cheese, softened
6 ounces melted white chocolate
3/4 cup vanilla wafer cookie crumbs
1 tsp vanilla extract
1/2 cup raspberry preserves
3-4 drops red food coloring (optional)
1/2 cup crushed almonds
PREPARATION:
1. Prepare a cookie sheet by covering it with aluminum foil and spraying it with nonstick cooking spray.

2. Place the cream cheese in a mixer bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and beat until smooth.

3. Stir in the cookie crumbs, raspberry preserves, vanilla, and food coloring. Cover with plastic wrap and chill in the refrigerator for an hour.

4. Shape the mixture into small balls. Finish by rolling in chopped nuts. Store in an airtight refrigerated container.



STRAWBERRY TRUFFLES

8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 tsp. grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger (get it in a gourmet food store or well stocked supermarket)
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Melt white choclate in the top of a double boiler, let cool.

Beat together the cream cheese, sugar and ginger root until smooth. Add melted white chocolate and mix well. Chill for at least 1 hour or until easy to handle. Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry. Put a little crystallized ginger into each strawberry. Shape the cheese mixture around the fruit. Coat one end in the toasted coconut, the other in the pistachio nuts. Place truffles in candy cups and chill until serving time.
 
Treasure Truffles

1/2 cup unsalted butter, softened
2 1/2 cups confectioners sugar
1/2 cup Hershey's cocoa
1/4 cup whipping cream
1 1/2 teaspoons vanilla extract
Centers: After-dinner mints; candied cherries, whole; pecan or walnut halves
Coating: confectioners sugar; flaked coconut; chopped nuts

In large mixer bowl, beat butter. In separate bowl, stir together confectioners sugar and cocoa. Add to butter mixture alternately with whipping cream and vanilla extract, blending well. Refrigerate until firm. Shape small amount of mixture around desired center; roll into 1-inch balls. Drop into desired coating, turning until well covered. Refrigerate until firm.

Variation:
Add 1/2 teaspoon rum extract, and decrease vanilla extract to 1 teaspoon.

Texas Truffles recipe
1 (6 ounce) package chocolate chips
2 tablespoons butter or margarine
1 tablespoon brandy
1 1/3 cups almonds, toasted, chopped and divided
1/4 cup sifted confectioners sugar
1/2 cup whole pitted dates, chopped
1/2 cup flaked coconut
1/4 cup red candied cherries, chopped

Combine chocolate chips and butter and melt over low heat. Add brandy, stirring well. Add 1/2 cup almonds and remaining ingredients, stirring well. Shape mixture into 3/4-inch balls, and roll in remaining almonds. Store Texas Truffles in refrigerator.


White Raspberry Truffle Filling or Frosting recipe
6 ounces white chocolate
1/4 cup cold heavy whipping cream
1/2 teaspoon raspberry extract (or to taste)

Melt chocolate in the top of a double boiler; set aside to cool slightly.

In a separate bowl, mix together the whipping cream and raspberry extract. Gently fold slightly cooled white chocolate into the flavored whipped cream until well incorporated. Use as a filling or frosting.


Raspberry Truffles

Raspberry Truffles are a smooth, bite-sized candy with a cream cheese base and a delicious raspberry flavor. You can modify the recipe by rolling the balls in cocoa, powdered sugar, toasted coconut, or any nuts of your choice. I would not recommend dipping them in chocolate, however, as the filling remains too soft for dipping.
INGREDIENTS:
8 ounces cream cheese, softened
6 ounces melted white chocolate
3/4 cup vanilla wafer cookie crumbs
1 tsp vanilla extract
1/2 cup raspberry preserves
3-4 drops red food coloring (optional)
1/2 cup crushed almonds
PREPARATION:
1. Prepare a cookie sheet by covering it with aluminum foil and spraying it with nonstick cooking spray.
2. Place the cream cheese in a mixer bowl and beat on medium-high until smooth and creamy. Add the melted white chocolate and beat until smooth.
3. Stir in the cookie crumbs, raspberry preserves, vanilla, and food coloring. Cover with plastic wrap and chill in the refrigerator for an hour.
4. Shape the mixture into small balls. Finish by rolling in chopped nuts. Store in an airtight refrigerated container.

nfd♥
 
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