Raspberry Truffles in White Chocolate

These rich, decadent, melt-in-your mouth truffles are a delightful fix when the usual animal crackers dipped in Nutella simply aren't cutting it.  The luscious dark chocolate mingles perfectly with the subtle tartness of raspberry, all mellowed flawlessly by the creamy, sweet white chocolate.  The combination of flavors is refined, and irresistible.  (and one of these days I am going to get a real camera and stop using my iPhone...)

Ganache:

3/4 cup heavy cream
1/2 cup raspberry preserves (seedless recommended)
1/3 cup butter
16 oz dark chocolate*, chopped

To Coat:

8 oz white chocolate

Place whipping cream, butter and raspberry jam in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter and jam are melted (3 to 5 minutes). Continue cooking until mixture begins to bubble around edges (1 to 2 minutes).  Add chopped chocolate and stir until incorporated.

Cover and refrigerate until firm, about 5-6 hours.

In a double boiler melt the white chocolate.  Using a melon baller scoop small balls and coat in white chocolate.  Alternatively you may roll them in cocoa powder- but I like the sweet white chocolate to offset the bitterness and tang of the dark chocolate and raspberry.

Notes:

• The higher quality ingredients the better result- I recommend using nice chocolate.
• I actually use chocolate molds.  I create a chocolate shell, fill with warm ganache, and finish with more white chocolate.  They set up very quickly in the fridge, and I find the appearance more appealing than when I try to roll my truffles by hand (which always ends up super messy and melty)

Yields 30 truffles.

Dark Chocolate Mousse with Raspberry Coulis

Alas, I have neglected my dear blog!  I have been cooking, but mostly sad variations of unphotogenic curries.  This semester has proved incredibly busy, but it's funny what a little Valentine's Day romance can motivate me to do :)

This dessert is shockingly simple- all of 5 ingredients for the mousse AND coulis.   I promise I would have made something more labor-intensive if Valentine's day didn't fall on a Tuesday, but seriously this looks pretty impressive considering!





Chocolate Mousse:

• 4 oz bittersweet chocolate, chopped
• 4 eggs, seperated

1. Melt the chocolate slowly in a double boiler, over simmering water.
2. Remove from heat and beat egg yolks into chocolate with electric mixer.
3. In a separate large bowl, beat egg whites to a stiff peak.
4. Stir a large spoonful of egg whites into chocolate mixture to loosen.
5. Then gently fold remaining egg whites into chocolate.
6. Pour into serving glasses and chill in refrigerator until set, 4 to 5 hours.
7. Will keep up to four days in refrigerator.**

Notes:

• This recipe is super simple to scale, simply use 1 egg and 1 oz of chocolate for each serving.
• I recommend using pasteurized eggs, if unavailable, do not serve to young children, pregnant women, or those with weak immune systems due to the eggs.
• **If you are not serving it the same day, I would recommend adding ~1/2 tsp cream of tartar to the egg whites in order to keep them from separating, which can occur if not eaten soon.
• To ensure success achieving stiff peaks I would recommend using a clean, glass bowl, room temperature egg whites, and ensure that NO egg yolk sneaks in!

Yields 4 servings.

Raspberry Coulis

• 1 pint Raspberries
• 1 1/2 Tbs sugar
• 1/2 Tbs lemon juice

Combine raspberries, sugar, and lemon juice in a small saucepan.  Cook on medium until raspberries are broken down and sugar has dissolved, about 10 minutes.  Remove from heat, blend, and strain through chinois or a mesh sieve to eliminate seeds.  Chill then serve.


Note:

• Frozen raspberries can be used.

Yields 1 cup

If you really wanna get fancy add homemade whipped cream and shaved chocolate :)  Enjoy!

The heart on the plate I painted on with left over raspberry chocolate ganache- simply cut a shape in wax paper, and place on the plate.  Using a new, high-quality paintbrush use the melted ganache as paint and fill in the stencil!