Raspberry Brownie Truffles

Raspberry Brownie Truffles

Raspberry Brownie Truffles

Well, I did it again… I made way too many brownies for Super Bowl Sunday last week. I really don’t mind though – it gave me a great excuse to transform some of them into these Raspberry Brownie Truffles.

These truffles are really rich and chocolaty, which I absolutely love. I also really enjoy the flavor combination of chocolate and raspberry, but you could also use cherry, strawberry, or any flavor jam you prefer. Just keep in mind that whatever flavor jam you use, it should pair well with chocolate.

Truffles are so delicious, but I find that I don’t make them very often. It’s probably because I know if I do, I’ll end up eating them all in one sitting – if given the chance. I’ve already had way more than my share of these little tasty delights, and I’m using every ounce of self control right now to keep myself from going to the fridge for more. :)

~Enjoy~




Raspberry Brownie Truffles

1 pan (13×9) brownies, baked and cooled
1/2 cup raspberry jam
1 (12 ounce) package chocolate chips
2 tablespoons butter
2 tablespoons light corn syrup
1 teaspoon vanilla extract

Directions:
Crumble brownies into a large bowl until they are in small pieces. Add raspberry jam and stir with a spoon until it is well-mixed and the brownie dough is smooth. If dough is too dry, add a little more jam until the texture is smooth and holds together when you squeeze it into a ball.

Shape brownie dough into 1-inch balls and place on a baking sheet covered with parchment or waxed paper. Freeze the balls for 30 minutes, or until firm.

Place chocolate chips, butter, corn syrup and vanilla extract in the top of a double boiler. Melt over simmering water until smooth and combined. Let cool slightly.

Dip brownie balls into melted chocolate. Place on parchment or waxed paper lined baking sheet. Place in the refrigerator to fully set the chocolate – about 20 minutes. Store truffles in refrigerator.

Makes approximately 5 dozen truffles.

Mocha Truffles

Mocha Truffles

Mocha Truffles

One of my all-time favorite Christmas holiday indulgences is truffles!! They’re so small, delicate, and incredibly delicious. Before I started making them myself, whenever I would see them displayed in a store or candy shop, I always thought they were extremely difficult to make – but they’re really not.

This recipe is very easy to make, but it does require that you chill the truffles overnight – so you’ll have to use a lot of willpower to keep from eating them before they’ve had a chance to chill. ;)

~Enjoy~




Mocha Truffles

1/2 cup semi-sweet chocolate chips
1 teaspoon instant coffee granules
2 tablespoons water
2 tablespoons light corn syrup
2 teaspoons vanilla extract
1 cup finely crushed graham cracker crumbs
1/2 cup powdered sugar

In the top of a double boiler over hot water, combine chocolate chips, coffee granules, water, corn syrup, and vanilla extract. Heat until chocolate is melted, stirring frequently. With a wire whisk, whisk chocolate mixture until smooth. Remove from heat. Stir in the graham cracker crumbs and powdered sugar. Mix until well blended.

Let stand for about 10 minutes, or until cool enough to handle. Shape mixture into small balls; roll in sprinkles, finely chopped nuts, cocoa powder, or powdered sugar – whatever you desire. Place truffles on waxed paper; cover loosely and chill overnight.

Truffles can be refrigerated for a couple of weeks or frozen for a couple of months. Bring to room temperature before serving.

Makes about 2 to 3 dozen truffles.



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