Luscious milk chocolate truffles filled with fresh raspberries and white chocolate.
First of all, I apologize for my lack of posting recently. This was due to me having laryngitis. Stupidly I thought it was only a cold so I didn’t go see a doctor. After two weeks passed and my “cold” didn’t get any better I thought it was weird and finally went to the doctor. Now I’m on antibiotics and feeling a little better already so I wanted to finally share a post with you again. I certainly missed this!
On another note, today in the morning I wanted to switch up my everyday breakfast for a delicious smoothie. There are so many lovely smoothie recipes circling around and I wanted to get on that wagon as well. Plus it’s apparently “totally fashionable” to swap solids for colorful drinks now a days, so I decided to give it a go. Now a smoothie is not really something I would get a recipe for. I mean honestly, it’s just throwing all your favorite things into a blender and it will turn out great and amazing…or so I thought. Because when I threw all these wonderful colorful ingredients together in my blender, this happened
I know: “UGH, how awful!” Is what I thought too when I saw the outcome of it. On the one hand side I was totally repelled and disgusted, but on the other hand it really made me laugh. I can create my own recipes, I can do extensive cake decorating, work with fondant, temper chocolate correctly, and all these tricky things! But yet, I failed at making a smoothie, a freakn smoothie! I just chuckled and drank it despite it’s
ugly interesting color. (I wish I could say that it at least tasted better than it looked, nope!)
But moving on to tastier and prettier things! Check out these lovely truffles and forget all about my embarrassing smoothie fiasco.
Since we are using couverture and real raspberries for this you can really taste the high quality of these truffles. I might have said it before, but I’ll say it again- When making truffles use high quality ingredients! These little flavor balls will rant you out if you decide to eg use chocolate chips instead of couverture or candy melts or whatever people are using to coat truffles with these days. Also the ingredients for the filling can make a huge difference. I prefer making my own fresh raspberry puree instead of buying one filled with conservatives and too much sugar.
Mind to temper the chocolate just like the recipe calls for. Tempering is a tricky process and only a few degrees less or more can completely ruin the process. Also be sure to not get any drops of water into the chocolate or it will seize- not a pretty sight. (I am planning on posting a guide for tempering chocolate in the future where I will go into detail about the whole process.) But I do explain tempering thoroughly down in the recipe bellow as it is a vital part of the recipe, so don’t worry about missing out on something. Bonne chance!
- 180g raspberries, fresh or frozen (6.3oz)
- 2 teaspoons powdered sugar
- 150g white couverture (5.3oz)
- 20ml heavy cream (0.6oz)
- 40 milk chocolate hollow capsules
- 400g milk couverture, chopped into small pieces (14oz)
- 2 extra couverture pieces
- a handful of freeze dried raspberries, ground
- Heat the raspberries and sugar over medium high heat until cooked down and bubbling. Then puree and pass through a sieve.
- Chop the white couverture into small pieces.
- In a small sauce pan, bring the raspberry puree and and heavy cream to a boil. Remove from heat and add in the white couverture. Stir until the chocolate has dissolved completely. Let the mixture cool completely.
- Then fill into the capsules and let them set for 1 hour.
- In a double boiler, bring a small amount of water to a boil and then remove from heat. Add in 2/3 of the couverture and melt stirring constantly until it reaches 48°C or 118°F (measure with a candy thermometer).Remove from the stove top and slowly add in the other 1/3,stirring until it has dissolved. Then add two larger pieces of couverture and continue stirring until the thermometer registers 28°C or 82°F. Remove the couverture pieces and place the melted chocolate back onto the stove top and heat until it reaches 31-32°C or 88-89°F. You want to keep the temperature consistent during the dipping process.
- Close up the hollow capsules with a dip of chocolate. Let it set. If tempered correclty this should take 1-2 min.
- Then using a fork, dip the hollow capsules into the tempered couverture and set onto a sheet fitted with parchment paper. Drizzle with a bit of ground freeze dried raspberries before the chocolate sets.
- Let them dry completely. Cut any excess chocolate away from the sides and bottom with a sharp knife.
- Store in an airtight container in the fridge for up to 2 weeks.