How To make Raspberry Truffle Brownies
NORMA WRENN NPXR56B:
1/2 c Butter or margarine
1 1/4 c Semisweet chocolate chips
2 Eggs
3/4 c Brown sugar; packed
1 ts Instant coffee crystals
2 tb Water
1/2 ts Baking powder
3/4 c Flour
Filling: 1 c Semisweet chocolate chips
8 oz Cream cheese; softened
1/4 c Confectioners' sugar
1/3 c Seedless red raspberry jam
Glaze: 1/4 c Semisweet chocolate chips
1 ts Shortening
In a heavy saucepan, melt butter and chocolate chips over low heat. Cool slightly. In a large bowl, beat eggs and brown sugar. Dissolve coffee crystals in water; add to egg mixture with melted chocolate. Mix well. Combine baking powder and flour; stir into chocolate mixture. Spread in a greased 9-inch square baking pan. Bake at 350 degrees for 30-35 minutes or until brownies test done. Cool. For filling, melt chocolate chips; cool. In a mixing bowl, beat cream cheese until fluffy; add confectioners' sugar and jam. Stir in melted chocolate; spread over cooled brownies. For glaze; spread over cooled brownies. For glaze, melt chocolate chips and shortening. Drizzle over filling. Chill before cutting. Store in the refrigerator. Source: Country Woman, Collector's Edition, 1st Prize -----
How To make Raspberry Truffle Brownies's Videos
BEST Brownie Bites with Truffle Ganache Kisses! So fudgy and delicious! Brownie Recipe
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INGREDIENTS: Makes 64 Mini Brownie Bites
BROWNIE BITES:
300g Dark Compound OR Cooking Chocolate
200g Unsalted Butter
200g Plain Flour
50g Cocoa Powder
1/2 Teaspoon Baking Powder
300g Brown Sugar
4 Large Eggs
1 Teaspoon Vanilla
TRUFFLE GANACHE KISSES:
(You may need two batches depending on the size of your kisses!)
200g Dark or Milk Chocolate - Use a chocolate you enjoy eating
100g Cream - any cream
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Professional Baker Teaches You How To Make CHOCOLATE TRUFFLES!
Anna Olson's chocolate truffles are legendary. Follow her instructions on how to make truffles and impress anyone who comes over. Recipe
This recipe makes about 60 truffles
DIRECTIONS FOR: ANNA OLSON'S CHOCOLATE TRUFFLES
Cooking ingredients:
For Chocolate Truffles
- 2 cup whipping cream
- 16 oz bittersweet chocolate, chopped
For Pistachio Brandy Truffles
- brandy
- chopped pistachios for garnish
For Orange Truffles
- orange liqueur
- candied orange peel for garnish
For White & Dark Truffles
- white chocolate, melted
- dark chocolate, melted
Chocolate Truffles baking directions:
1. For the ganache, heat the cream until it just begins to simmer and then pour this over the 16 ounces of chopped chocolate. Let this sit a minute, then gently stir with a spatula starting at the centre and widening the circles until the chocolate has fully melted and the ganache is smooth. Divide the ganache into smaller bowls, and stir in desired flavourings (as below), then chill completely before shaping into truffles.
2. To make truffles, use a small ice cream scoop or a teaspoon to spoon out about ½-ounce of the ganache and shape into a ball by rolling between your palms. Place the truffles on a parchment-lined baking tray and chill until ready to roll or dip.
3. Roll the truffles into desired fillings (listed below) or dip into melted chocolate using truffle forks, shake off excess chocolate and place n a cooling rack that rests over a parchment-lined baking tray. Chill the truffles just to set them, but then store in a cool place.
Pistachio Brandy Truffles
1. Stir a little brandy (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then roll the shaped truffles in chopped pistachios.
Orange Truffles
1. Stir a little orange liqueur (about 1 teaspoon into 1/3 of the ganache) into the ganache before chilling, then dip the truffle in melted dark chocolate and place a small piece of candied orange peel on top before the chocolate sets.
White & Dark Truffles
1. Dip the truffle in melted white chocolate, then drizzle the truffles with melted dark chocolate. Or, dip the truffles in the dark chocolate and drizzle with white chocolate.
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Christmas Chocolate Raspberry Brownies | One Pot Chef
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Festive Chocolate Brownies are a holiday twist on a classic sweet treat, perfect for Christmas parties or given away as home made gifts. Raspberries and White Chocolate are combined with a rich batter to make the moistest, most delicious brownies you've ever made - give them a go!
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RECIPE FACT SHEET
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INGREDIENTS IN THIS DISH:
250g Butter
250g Dark Chocolate
1 Cup of Plain Flour
1/4 Teaspoon of Baking Powder
3 Eggs
1 Cup of Brown Sugar
1 Cup of Frozen Raspberries (or use fresh if in season)
1/2 Cup of White Chocolate Chips
Icing Sugar (for dusting)
Preparation Time: About 10 mins
Cooking Time: About 35 minutes
MAKES ABOUT 20 BROWNIES
ALL MEASUREMENTS GIVEN ARE AUSTRALIAN STANDARD METRIC
(Look up Google for a conversion chart if using Imperial)
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Bright Wish and Peppy Pepe
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
RASPBERRY TRUFFLE SOAP ???? Cocoa Butter, Chocolate Brownie Fragrance, & Wild Raspberries | Bar Soap
Step inside a chocolate shop with this amazingly fragranced layered cold processed bar soap! This uses Brownie Batter Fragrance from Nature's Oil and it behaves really well in soap... traces nice and slow. My second batch had the middle layer do a soap volcano because I had too much raspberry puree so the water content was too high and I had it too hot from cooking it. So I will show you what happened!
I harvested a bunch of wild raspberries and dehydrated and froze them to save for this beautiful luxury soap. It has a nice creamy lather - perfect for sink sides, showers, or shaving. Here is the recipe I used. It produces a nice hard bar from all the cocoa butter and coconut oil.
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My recipe: Enter into SoapCalc for your size mold.
1.7:1 distilled water:lye ratio, 4% superfat
40% olive oil
33% coconut oil
22% cocoa butter
5% castor oil
1 tsp sodium lactate / lb of oils to help harden bar
Nature's Oil Brownie Batter Fragrance Oil (Here's my referral link)
To see how many ounces you need for your size batch, Nature's Oil has safe usage rates on their website for all of their products.
Bottom & top layers: brown mica & cocoa powder
Middle layer: raspberry puree & red mica
1 T /lb of oils of kaolin clay
1 tsp cane sugar in the lye solution to help boost lather
Note: I make these soap videos for your entertainment. Please make sure you understand the safe handling of lye before attempting any soap making project. I am not responsible for the results of your soap making.
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The Best Fudgy Brownies Ever! • Tasty
Super chocolatey, chewy, and fudgy.
Here is what you'll need!
The Best Fudgy Brownies
Servings: 9
INGREDIENTS
8 ounces good-quality chocolate
¾ cup butter, melted
1¼ cups sugar
2 eggs
2 teaspoons vanilla
¾ cup all-purpose flour
¼ cup cocoa powder
1 teaspoon salt
PREPARATION
Preheat oven to 350°F/180°C.
Chop the chocolate into chunks. Melt half, then save the other half for later.
Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 minutes until the mixture has become fluffy and light in color.
Whisk in the reserved melted chocolate (make sure the chocolate is not too hot or else the eggs will cook), then sift in the flour, cocoa powder, and salt.
Fold the dry ingredients into the wet ingredients, being careful not to overmix as this will cause the brownies to be more cake-like in texture.
Fold in the chocolate chunks, then transfer the batter into a parchment paper-lined square baking dish.
Bake for 20-25 minutes, depending on how fudgy you like your brownies, then cool completely.
Slice, then serve with a nice cold glass of milk!
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