Raspberry Truffles

6 Comments

These are perfect for giving on Valentine’s Day or any special occasion.  My daughter and I are giving a bridal shower next month and I will be making these for the shower.  They really aren’t for children since there is liqueur in them and it doesn’t cook out, but they are decadent for adults.  Of course you can roll them in anything you like ~ I chose cocoa powder and confectioner’s sugar.

truffles-added-2

Raspberry Truffles

8 ounces semi-sweet chocolate
6 tbsps unsalted butter
1/2 cup seedless raspberry jam
3 1/2 tbsps raspberry liqueur, such as Chambord or Frambois
Cocoa powder, confectioner’s sugar, finely chopped nut, coconut

In a double boiler (you can make your own with a bowl and a pan), melt choclate over simmering water.

Remove from heat and add jam a liqueur. Sitr well but do not over mix.

Refrigerate until firm. Shape into balls (use a melon baller or small cookie scoop) and roll in cocoa powder, confectioner’s sugar or whatever you choose.

Makes about 35-37 truffles depending on size.

They are better if kept in the refrigerator.

truffles-added

Happy Cooking!

my-signature6

Blackberry~Raspberry Pie

1 Comment

This pie is so easy to make and since it uses frozen berries, it can be made all year long. I make it in the spring and summer before I can get fresh berries ~ just to whet my appetite for the fresh ones.

This pie is super juicy so make sure you put something in your oven under the pie plate to catch the juice or you will have a mess on your hands (don’t ask!).

Blackberry~Raspberry Pie

1 1/3 cups sugar
2 tbsps quick-cooking tapioca
1 tbsp cornstarch
2 cups frozen raspberries
2 cups frozen blackberries
2 tbsps butter
pastry for double crust pie

In a large bowl, combine sugar, tapioca, and cornstarch. Add berries and toss gently until coated. Let stand for 15-30 minutes or until fruit is partially thawed but still icy.

Transfer berry mixture to pastry-lined pie plate. Dot with butter. Place remaining pastry over filling. Trim and crimp as desired.

To prevent the over browning of the crust, cover edge of pie with foil.

Bake at 375º for 50 minutes. Remove foil from edges and bake for 20 to 25 more minutes or until pastry is golden and filling is bubbly.

Remove from oven and cool on a wire rack.

There will be lots of juice in this pie.

Happy Cooking!