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FareShare Gazette Recipes -- January 1999 - R's

 

 

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Raspberry Chocolate
Raspberry Truffles-Blommer Chocolates

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                     *  Exported from  MasterCook  *
                           Raspberry Chocolate
Recipe By     : Junior League Cookbook
Serving Size  : 36   Preparation Time :4:00
Categories    : Candies                          Volume 4, Jan. '99
                Chocolate
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  cups          semisweet chocolate chips
   1 1/2  cups          semisweet chocolate chips
   2      tablespoons   heavy cream
   1      tablespoon    butter
   2      tablespoons   seedless raspberry preserves
                        confectioner's sugar
Combine 1 1/3 cup chocolate with heavy cream and butter in double boiler. 
Cook over hot water until smooth, stirring constantly. Stir in jam.
Cool mixture. Freeze in plastic covered bowl 20 minutes. Shape into balls 
on a cookie sheet, freezing until firm. Melt 1 1/2 cup chocolate over hot
water. Using toothpick or dipping tool, dip truffles. Chill and dust with 
confectioner's sugar.
Posted on FareShare 1-99 by Aleeda Crawley <arc63@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                  Raspberry Truffles-Blommer Chocolates
Recipe By     : Blommer Chocolate Company
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies                          Chocolate
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  22      ounces        bittersweet chocolate -- cut in small pieces
   6      tablespoons   unsalted butter
     1/3  cup           seedless raspberry jam
   2      tablespoons   Chambord or Raspberry Brandy
Prep: 35 minutes; Cook: 4 to 5 minutes; Chill & Freeze: 5 1/2 hours
1.  In a 1-quart glass measure, combine 10 ounces chocolate and butter. 
Heat in a microwave oven on high 1 to 1 1/2 minutes, until melted and
smooth when stirred.  Stir in jam and liqueur until well blended.  Cover
and refrigerate until firm, about 4 hours or overnight.
2.  Using a melon baller or small ice cream scoop, scrape mixture into
1-inch balls.  (If mixture is too hard, let stand at room temperature
1/2 hour before shaping).  Place truffles on wax paper-lined baking pan
and freeze firm 1 hour or longer.
3.  In a small glass dish, place remaining 12 ounces chocolate.  Heat in
a microwave oven on medium 3 to 3 1/2 minutes, stirring often, until
melted, smooth and warm.  Using a fork, dip truffles quickly, one at a
time, into chocolate, tapping fork on edge of dish to shake off excess. 
Place on wax paper lined baking pan.  Repeat dipping process, stirring
chocolate often and scraping down sides of dish, if necessary, to
prevent chocolate from hardening.  Refrigerate until chocolate is set,
about 1/2 hour.  Wrap in an air tight container and store in
refrigerator 2 weeks or in freezer 1 month.
4.  Serve in paper candy cups.
This Recipe makes about 2 dozen truffles.
NOTE: Truffles can also be rolled in finely chopped nuts and sifted
cocoa powder instead of dipped in chocolate.  Roll in nuts or cocoa
immediately after shaping into balls.  Store in regrigerator or freezer
as directed above.
Recipe from http://www.candyusa.org/assocrec.html
Posted to FareShare 1/99 by J Pellegrino
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