Best 9 Chocolate Truffle Pie With Raspberry Sauce Recipes

RASPBERRY CHOCOLATE TRUFFLES

Steps:

• Add freeze dried raspberry to a food processor and grind into a fine powder. Let the raspberry powder settle before opening the food processor and transferring it to a bowl with the white chocolate melting wafers.
• Heat cream in a small sauce pan over medium heat until simmering but not boiling. Pour the hot cream over the white chocolate and raspberry powder. Let sit for a few minutes, then stir with a spatula in even round stroke until the chocolate completely dissolves and the raspberry powder is completely incorporated.
• Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable. Use a small ice cream scoop to portion the truffle filling into 13 pieces.
• Roll each portion into a ball, place them on a parchment line baking sheet and refrigerate for 1 hour.
• Melt the dark chocolate in a heat proof bowl over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.
• Dip the bottom of a truffle into the melted chocolate and place it on the tip of a fork. Use a spoon to drizzle melted chocolate over the top to cover it completely.
• Allow the excess to drip off before placing it back on the parchment lined baking sheet. Repeat with the rest of the truffles. Drizzle excess melted chocolate over the top of the truffles and sprinkle some crushed freeze dried raspberry for decoration.
• Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.

CHOCOLATE RASPBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

RASPBERRY CHOCOLATE TRUFFLE PIE

Steps:

• Chop almonds and pecans in a food processor until coarse meal and place in a bowl.
• Process dates in the food processor until they form a creamy paste.
• Add date paste, cacao powder, coconut oil and vanilla extract to the bowl with the almonds and pecans and mix to combine all ingredients.
• Spread the crust mixture onto the bottom of an 8-inch removable bottom pan lined with parchment paper.
• Add 1 cup of raspberries to your food processor and pulse until smooth (if you are using frozen raspberries, let them thaw out completely first).
• Pour into a strainer set over a bowl, and gently press the raspberries to extract their juices.
• Reserve 1/3 cup of the juice for the filling.
• Mix the remaining 1/2 cup of whole raspberries into the sauce.
• Place the coconut milk and coconut oil in a sauce pan and heat the mixture until it boils.
• Remove from stove and mix in reserved 1/3 cup of raspberry sauce, chocolate chips and vanilla extract until the chocolate melts and everything is combined.
• Pour filling over the crust and freeze overnight.
• Remove from freezer, drizzle with raspberry sauce and serve.

CHOCOLATE MOLTEN CAKES WITH RASPBERRY SAUCE AND CHOCOLATE TRUFFLES

Steps:

• Preheat the oven to 450 degrees F. Butter six 3/4-cup souffle dishes or custard cups.
• Stir the butter and chocolate in a heavy, medium saucepan over low heat until melted. Cool slightly.
• Whisk the eggs and egg yolks in a large bowl to blend. Whisk in the confectioners' sugar, and then the melted chocolate and the flour. Pour the batter into the prepared dishes, dividing equally. Bake the cakes until the sides are set but the center remains soft and runny, about 11 minutes (or up to 14 minutes for batter that was refrigerated).
• Run a small knife around the cakes to loosen. Immediately turn the cakes out onto plates. Spoon Raspberry Sauce around the cakes. Top with Vanilla Sweet Cream and Chocolate Truffles.
• Cook the raspberries, confectioners' sugar and lemon juice over low heat for 10 to 15 minutes, stirring occasionally. Strain through a fine sieve to remove any seeds and chill.
• In chilled bowl, whisk the cream until it begins to foam and thicken. Add the confectioners' sugar and vanilla and continue to whisk just until soft peaks form.
• Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Make sure that you have chopped the chocolate as finely as possible to allow it to melt quickly and easily. Place the chopped chocolate in a medium-size mixing bowl. Make a ganache by pouring about half of the hot cream over the chocolate and letting it sit for 30 seconds to melt the chocolate. Then slowly whisk until smooth and homogenous. Do not add all of the hot cream to the cold chocolate at once; the shock of the temperature extremes would cause the fat in the chocolate to separate.
• Pour the ganache onto a plastic wrap-covered baking sheet and spread evenly with a rubber spatula. Cover the ganache with plastic wrap and allow it to cool for at least 4 hours at room temperature.
• When the ganache has cooled to the consistency of a thick paste, scrape it into a pastry bag fitted with a 1/2-inch plain tip. Pipe 1-inch-diameter mounds spaced 1-inch apart on a parchment paper-covered baking sheet. To pipe the mounds, hold the pastry bag at a slight angle and allow the tip to touch the parchment as you begin to pipe. Once you have formed the mound, stop squeezing and lift the tip straight up, leaving a small tail on the top of each mound. You can also use a spoon and drop small mounds of ganache onto the baking sheet. Let the truffles harden in the refrigerator for 15 minutes, until they are hard enough to roll with your hands.
• To roll the mound into a ball, place a truffle between both palms, squeeze slightly and roll between your hands. The truffles will look nicer if they are as round as possible.
• When all the truffles are rolled into balls, they are ready to be coated. If they have become too soft, place them in the refrigerator for 1 to 2 hours until they are firm enough to coat. Roll in cocoa powder or chopped walnuts, one at a time.

RICH CHOCOLATE TRUFFLE PIE

Steps:

• In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
• In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
• Refrigerate at least 8 hours before serving.

RASPBERRY CHOCOLATE SAUCE

Steps:

• Puree raspberries in a food processor or blender. Press through a fine sieve; set aside. , In a saucepan, combine cocoa and cream. Add sugar, corn syrup, butter and raspberries; mix well. Bring to a boil over medium heat, stirring often. Boil for 8 minutes without stirring. Remove from the heat. Cool at least 15 minutes before serving. , Spoon over ice cream, pound cake or brownies. Refrigerate leftovers in a covered container for up to 1 month.

CHOCOLATE TRUFFLE CAKE WITH RASPBERRIES

Steps:

• Make cake:
• Preheat oven to 350°F. and butter a 10-inch springform pan.
• Chop chocolate and cut butter into pieces. In a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate and butter with sugar, stirring until smooth (sugar will not be dissolved). Remove top of double boiler or bowl from heat and cool mixture to room temperature. Transfer mixture to a large bowl.
• Separate eggs, putting yolks in a small bowl and whites in a large bowl. Add yolks 1 at a time to chocolate mixture, whisking well after each addition. With an electric mixer beat whites until they just hold soft peaks. Sift flour over chocolate mixture and with a whisk fold flour and half of whites into mixture gently but thoroughly. With a rubber spatula fold in remaining whites gently but thoroughly.
• Pour batter into pan, smoothing top, and bake in middle of oven 40 to 45 minutes, or until a tester comes out with moist crumbs adhering. Cool cake completely in pan on a rack. Cake may be made up to this point 2 days ahead and kept in an airtight container at room temperature.
• Make ganache:
• Chop chocolate and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolate, stirring frequently until smooth. Remove top of double boiler or bowl from heat. While chocolate is melting, in a small saucepan bring cream just to a simmer and add espresso. Add cream mixture to chocolate with butter and liqueur and stir until smooth.
• Assemble cake:
• Remove side of pan and cut cake into 8 wedges. Invert wedges (so that top sides will be flat) onto a large rack set over a large shallow baking pan, spacing them at least 1 inch apart. Pour enough warm ganache evenly over wedges to coat them and let stand 5 minutes.
• Scrape excess ganache from baking pan into bowl of ganache and pour ganache over wedges again, making sure they are coated completely. (Remaining ganache may be chilled, covered, and reheated for using as a chocolate sauce.) Let wedges stand at room temperature until ganache is set, at least 1 hour, and up to 6.
• Just before serving, pick over raspberries and cover top of each wedge with raspberries.

CHOCOLATE RASPBERRY MOUSSE TRUFFLE CAKE, RASPBERRY-CASSIS SAUCE

Steps:

• MAKE THE CHOCOLATE SOUR CREAM CAKE:.
• Preheat oven to 350ºF.
• Lightly butter the bottom and sides of two 9x2" round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
• Sift together flour, baking soda and salt onto a piece of waxed paper.
• Place chocolate in microwave-safe bowl. Microwave on medium(50%power)1 minute. Stir. Microwave 1 minute more or until chocolate softens.
• Stir until smooth. Let cool.
• Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed.
• Add brown sugar.
• Continuing to beat, gradually add granulated sugar over a 4 minute period.
• Continue beating for another 1-2 minutes or until mixture is a light texture and off-white in color. Beat in vanilla.
• Beat eggs with fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter.
• Add sour cream aand beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with rubber spatula.
• At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
• Divide batter between prepared pans and smooth top.
• Bake 35-40 minutes or until center springs back when gently pressed with a finger.
• Cool in pans on wire racks for 5 minutes.
• Run a thin-bladed knife around the edges of layers to loosen. Invert the cake layers onto wire racks.
• Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up.
• Cool cake layers completely.
• MAKE THE RASPBERRY SYRUP:.
• Combine water and sugar in small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved.
• Raise heat to medium-high and bring syrup to boil. Remove the pan from heat and stir in the raspberry brandy and Grand Marnier.
• Keep syrup covered until ready to assemble the cake.
• MAKE THE CHOCOLATE RASPBERRY MOUSSE:.
• Put chocolate in food processor fitted with the metal chopping blade. Cover and process 30-45 second or until finely ground.
• Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium-heat, stirring constantly, until sugar dissolves and raspberries soften.
• Press raspberry mixture through a fine meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry pureé over medium-high heat until it reduces to 1/3 cup.
• Pour hot pureé over ground chocolate.
• Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
• Scald 3/4 cup heavy cream in a small saucepan over medium heat. While whisking constantly, temper egg yolk mixture into saucepan of hot cream.(To temper eggs; stir a little of the hot cream into eggs to warm "temper" them. The warmed eggs are then stirred into the remaining hot mixture. Tempering helps to prevent eggs from curdling).
• Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.).
• With the motor of the food processor running immediately pour the hot custard through the feed tube. Process for 15-25 seconds or until chocolate is completely melted.
• With a spatula, scrape down the side of bowl.
• Add raspberry brandy, Grand Marnier and vanilla. Process briefly until blended.
• Turn chocolate/raspberry mixture into large bowl.
• Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed.(Do not overwhip cream or mousse will be grainy.).
• Using a rubber spatula gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream.(Do not OVERFOLD the mousse.) Keep the mousse at room temperature while preparing cake layers.
• ASSEMBLE THE TRUFFLE CAKE:.
• Line the inside of 2 quart round glass bowl with plastic wrap. Remove paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizantally.
• Trim one cake layer into 6-1/4" circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into the bottom of the prepared bowl. Spoon slightly less than half of the chocolate raspberry mousse over the cake and spread it evenly with a spatula.
• Trim a second cake layer into 7-1/2" circle and generously brush with soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with remaining mousse.
• Brush a third layer cake with remaining syrup and press it gently on top of the mousse.
• Wrap the bowl in plastic-wrap and chill the truffle cake overnight.(Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.).
• MAKE THE RAPBERRY-CASSIS SAUCE:.
• Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil.
• Strain raspberry mixture a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry pureé back into noncorrosive medium saucepan.
• Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture.
• Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30-60 seconds or until sauce is translucent.
• Do not boil more than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Crème de Cassis, to taste. Transfer sauce to a bowl; cover and refrigerate.
• MAKE THE TRUFFLE FROSTING:.
• Put chocolate in food processor fitted with metal chopping blade. Process for 30-45 seconds or until finely ground.
• Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil.
• Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap.
• Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.
• ASSEMBLE THE TRUFFLE CAKE:.
• Remove the plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake.
• Using a small metal cake spatula, cover the cake with an even layer of truffle frosting.
• Create decorative swirls in the frosting using the back of a soup spoon.
• Lightly dust the cake with cocoa powder.
• Store the truffle cake in refrigerator under a cake dome for up to 4 days.
• TO SERVE:.
• Spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.

CHOCOLATE-RASPBERRY TRUFFLES

Steps:

• In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
• Add chocolate, stirring, until smooth.
• Let cool slightly and add butter, bit by bit, stirring until smooth.
• Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
• Chill, covered, for 4 hours, or until firm.
• Form mixture by heaping teaspoons into balls and roll in cocoa powder.
• Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
• Keep in an airtight container, chilled, for up to 2 weeks.