Chocolate-Covered Raspberry Truffles

well, it sounded so delicious I just had to try it. I made some real changes to it and I must share. i left the ganache as it was and filled the raspberries with a thick reduction of the sweetest sweet shiraz ive ever had, name: JamJar. After i filled the berries about 3/4 of the way wiht the wine syrup i added a little ganache to the top to seal it and put it in the fridge. Once the chocolate was set i rolled the whole wine filled, ganache capped berry in the ganache placed it on wax paper and waited for them to firm up.... OMG!! They are so amazing.. I love the sweet wine-darkchocolate connection with a backend of tart berry..

• Melinmc

• Morganville NJ

• 2/14/2013

I made these for Christmas but modified them of course. I filled the raspberries with Chambord before dipping them into the ganache. I did a white chocolate ganache and finished them with a semi-sweet chocolate hard shell. They were fantastic! I highly recommend them :)

• mdm495

• Charleston, SC

• 1/2/2012

I made these last year to bring to a Christmas party and everyone raved. I got asked for the recipe a week later (they were that memorable!) I agree that high quality chocolate makes the difference. I also used less cocoa then was called for. I'll definitely be making them again, whenever I can find good fresh raspberries!

• kathycookstoo

• Sunny SoFla

• 10/29/2011

I made these around Christmas time and they were wonderful! BUT, I found that after freezing for shape, they reeeeeeally needed to be dipped in chocolate, put back in the freezer for a few minutes, THEN coated in cocoa. Much, much better.

• audreykate

• 1/21/2011

我做了这些圣诞晚会。使用ScharffenBerger bittersweet 70% chocolate which was very good. I wished I had decreased the amount of cocoa powder as others suggested. Overall a very simple, impressive recipe.

• Anonymous

• Dallas

• 12/27/2010

I made these for a Christmas party and they were a hit! For the most part, I followed the recipe, but used less cocoa. I used a salad spinner to dry the berries thoroughly and used excellent 70% chocolate. I think lesser chocolate would be the cause of some reviewers' complaints - softening at room temperature, bland taste, thin ganache, etc. This is a recipe to splurge on!

• kathycookstoo

• SoFla

• 12/21/2010

I just made these as a surprise for Mr. Fox since tomorrow is a special day and they are heavenly. Fortunately I tucked them away in the fridge we have in the barn. Otherwise, they might not last until tomorrow. The recipe is very easy and very fun. Great for a first-time truffle maker like me. I splurged on a bottle of French framboise liquer and am glad I did. I'll make these again... they'd make a lovely gift.

• KimmieIzzie

• Sido's House

• 9/19/2009

This is one of the simplest, most exceptional fresh fruit recipes I have tried. Truly impressive presentation, just a few minutes of work and the taste is sensational. I have made these twice and everyone has been beyond impressed.

• shelleybj

• Seattle, WA

• 6/21/2008

This was a great recipe overall. Great flavor and relativly easy to make. We paired it with the extra whipped cream which added a nice touch. The only thing would be is there any way to thicken the ganache? It was a bit runny so we had to chill it for a bit longer but that's okay. I would definatly make this again.

• Anonymous

• British Columbia

• 3/18/2008

This recipe is fantastic - excellent for parties and easy to bring along. I also used less cocoa powder. Everyone who tried them wanted more.

• Anonymous

• maryland

• 11/28/2007

Dellicious and very chocolatey. Refrigerate if you do not eat them all; they get gooey at room temperature.

• Leilan

• Los Angeles, CA

• 10/10/2007

My daughter made these last night and I actually swooned when I tried one. She used excellent chocolate--valhrona and took the advice of others to use less cocoa.

• kaloeb

• amherst, ma.

• 10/4/2007

使这些食谱建议只减少了有限公司coa powder as other reviewers have done. Absolutely special! Presented these to family and friends at a birthday party. They disappeared amazingly fast, The only complaint from everyone was that I hadn't made more, a lot more. These can be made and presented as a very special, personal, romanitc gift on Valentines day!

• maelstrom

• Spokane, WA

• 6/14/2007

This treat was a great success at a New Year's Eve dessert party. After reading the other comments, I used only 1 Tablespoon of cocoa power in the sealed plastic bag. This was plenty. I also made a variety of the ganache for a companion dish of chocolate-covered stawberries: 1/4 c. heavy cream and 7 oz. MILK chocolate bits. Brought the cream to a simmer (per the truffles recipe), removed from heat, stirred in chocolate bits and dipped strawberries. Let them cool on wax paper-covered tray. These were a huge success with the kids and adults at the party.

• ClarePA

• Philadelphia, PA

• 1/1/2007

These are awesome! I followed the recipe pretty much exactly, except for the suggestion to use less unsweetened chocolate for dusting. There was also a pretty good amount of melted chocolate left over after covering the berries, so you might be able to cut back on that amount as well and save some chocolate, since this is only worth making if you use the really good stuff!

• Anonymous

• Chicago, IL

• 10/24/2006