The serving count is incorrect though. They say 12 truffles. But based on the amount of fondant this makes, I'd say "12 dozen" truffles is closer. If 12 were accurate, it would mean almost 3 Tbl of sugar per truffle. Besides, you can't pack too much fondant or there isn't room to seal the truffle base.
I lucked out and had really good homemade black raspberry jam from an orchard in PA: the flavor just popped.
Oh, by the way, when they say to wrap up the fondant WELL, they mean: "don't just wrap the thing in wax paper because it will be as hard as a rock by the next day, you fool!" I warmed it at half-power in the microwave and was able to soften/save it. Also was able to FINALLY use that heavy marble slab I've been carting around the country for 20 years.
Added 1/3 C chopped dried raspberries (a bit more than the recipe), but it takes a day or so to ripen the flavor. Mine were Whole Foods' brand, but they never pulverized....just spun into tiny balls. The fondant is very, very sweet so I used about a dime-size slice in each truffle and went with more jam.
Here are the other filled truffle variations I made with dark chocolate coating:
** Chambord Black cherry jam with dried cranberries (reconstituted with neutral-tasting warm gin)
** Apricot jam with dried apricots (reconstituted in Amaretto)
** Hazelnut praline with tiny squares of hazelnut dacquoise.
I'm going to try Dyslexic Sauce filling next.
NOTE: I used a Wilton candy mold and WOULD NOT RECOMMEND IT. It's cheaply made and flimzy--the rim cracked on the first batch. You need to slightly torque the mold to pop out the candies and this one can't take it. If you plan on making more than one batch of candy, spend a few extra bucks and buy a well-made, thicker mold.
***************
Dark Chocolate Raspberry Truffles
From Rachael McMullin Eden
Dark chocolate candy melts
1/4 cup dried raspberries, finely crushed (see note)
1/4 cup raspberry jam
Fondant:
3/4 cup boiling water
2 cups sugar
Dash of salt
2 tablespoons light corn syrup
Fondant: In medium saucepan, boil water. Combine sugar, salt and corn syrup well and then add to water. Cover and continue to boil over medium heat 3 minutes. Do not stir. Uncover and place candy thermometer into pan so the tip is not resting on bottom of pan. Do not stir. Continue cooking without stirring until it reaches a temperature of 240 degrees. When it reaches 240 degrees, turn off heat.
Allow to cool to 110 degrees, then pour onto marble slab or cool heatproof surface. Work with spatula until white and creamy, then knead by hand until smooth. Wrap with wax paper and place into airtight container. Allow to ripen 24 hours.
Remove wax paper and move fondant to Silpat baking mat. Knead in dried raspberries.
To finish: Melt chocolate at 50 percent power in microwave. Fill candy molds; turn over to pour out chocolate. Make sure mold interiors are completely covered with chocolate. Allow chocolate to harden before proceeding.
Fill chocolate-covered molds 1/2 full with raspberry fondant. Fill molds another 1/4 full with raspberry jam. Top with chocolate. Allow chocolate to harden prior to unfolding. With white chocolate, pipe decoration on top of candy.
Note: Eden buys Good Tomatoes-brand freeze-dried raspberries at Food Fantasies, 1512 W. Wabash Ave., and pulverizes them to a powder consistency in a food processor, a few at a time, before kneading into the fondant.
Makes about 12.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94393
I lucked out and had really good homemade black raspberry jam from an orchard in PA: the flavor just popped.
Oh, by the way, when they say to wrap up the fondant WELL, they mean: "don't just wrap the thing in wax paper because it will be as hard as a rock by the next day, you fool!" I warmed it at half-power in the microwave and was able to soften/save it. Also was able to FINALLY use that heavy marble slab I've been carting around the country for 20 years.
Added 1/3 C chopped dried raspberries (a bit more than the recipe), but it takes a day or so to ripen the flavor. Mine were Whole Foods' brand, but they never pulverized....just spun into tiny balls. The fondant is very, very sweet so I used about a dime-size slice in each truffle and went with more jam.
Here are the other filled truffle variations I made with dark chocolate coating:
** Chambord Black cherry jam with dried cranberries (reconstituted with neutral-tasting warm gin)
** Apricot jam with dried apricots (reconstituted in Amaretto)
** Hazelnut praline with tiny squares of hazelnut dacquoise.
I'm going to try Dyslexic Sauce filling next.
NOTE: I used a Wilton candy mold and WOULD NOT RECOMMEND IT. It's cheaply made and flimzy--the rim cracked on the first batch. You need to slightly torque the mold to pop out the candies and this one can't take it. If you plan on making more than one batch of candy, spend a few extra bucks and buy a well-made, thicker mold.
***************
Dark Chocolate Raspberry Truffles
From Rachael McMullin Eden
Dark chocolate candy melts
1/4 cup dried raspberries, finely crushed (see note)
1/4 cup raspberry jam
Fondant:
3/4 cup boiling water
2 cups sugar
Dash of salt
2 tablespoons light corn syrup
Fondant: In medium saucepan, boil water. Combine sugar, salt and corn syrup well and then add to water. Cover and continue to boil over medium heat 3 minutes. Do not stir. Uncover and place candy thermometer into pan so the tip is not resting on bottom of pan. Do not stir. Continue cooking without stirring until it reaches a temperature of 240 degrees. When it reaches 240 degrees, turn off heat.
Allow to cool to 110 degrees, then pour onto marble slab or cool heatproof surface. Work with spatula until white and creamy, then knead by hand until smooth. Wrap with wax paper and place into airtight container. Allow to ripen 24 hours.
Remove wax paper and move fondant to Silpat baking mat. Knead in dried raspberries.
To finish: Melt chocolate at 50 percent power in microwave. Fill candy molds; turn over to pour out chocolate. Make sure mold interiors are completely covered with chocolate. Allow chocolate to harden before proceeding.
Fill chocolate-covered molds 1/2 full with raspberry fondant. Fill molds another 1/4 full with raspberry jam. Top with chocolate. Allow chocolate to harden prior to unfolding. With white chocolate, pipe decoration on top of candy.
Note: Eden buys Good Tomatoes-brand freeze-dried raspberries at Food Fantasies, 1512 W. Wabash Ave., and pulverizes them to a powder consistency in a food processor, a few at a time, before kneading into the fondant.
Makes about 12.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=94393