Raspberry Cream Brownie Truffles
One of my girlfriends, when she tasted these truffles, told me (in a quiet voice so the “boys” wouldn’t hear) that these truffles are almost better than sex. I laughed, and she said, “I’m serious!” … since then, a couple of my other girlfriends have confirmed her opinion … and I’m quite curious to see what my male friend says about them. He better hurry though, or he is totally going to miss these truffles!
There is a story behind this recipe … I started out to make brownie bites for the party, baking them in my mini-muffin tin. The first batch I put raspberries in the middle of the brownies and I undercooked them. They tasted really good, but they were just too gooey to eat. I didn’t want to throw them out … what a waste of good chocolate that would be!
So I decided to make my brownies into truffles. And while I was thinking about how to do this, I was chatting with my friend online … he had just gone to the vending machine to find something to eat:
Me: so what did you find to eat?
Him: Peanuts and Coke.
Me: lol peanuts are good
Him: I needed some fluids and sugar. I was getting the shakes really bad.
Me: Shakes are not good …
… unless they’re chocolate
Him: Chocolate and raspberry
Something about him saying “chocolate and raspberry” in the context of a milkshake while I was in the midst of figuring out how I was going to make my chocolate/raspberry truffles made me think “raspberry cream” … and that’s how they got the raspberry cream center.
Raspberry Cream Brownie Truffles
- 1/3 cup raspberries (fresh or frozen … if you are using fresh, pack them into the cup a bit … thaw out the frozen ones before adding them)
- 8 oz light cream cheese
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- 1 teaspoon rose vodka or Chambord (raspberry liqueur) … (optional)
- 2/3 cup good quality semi-sweet chocolate chips (I used Ghirardelli)
- 1 2/3 cups brownie “crumbs” (about 10 brownie bites) … mine wouldn’t exactly make crumbs. I just broke them into small pieces as best I could. I do recommend you undercook your brownies just a bit so they are a little soft and gooey for the truffles. Here’s the brownie recipe I used.
- 1 1/3 cups crushed chocolate graham cracker crumbs, ground into a fine powder in a handi chopper or food processor (if you can’t find chocolate graham crackers, just crush up some chocolate cookies)
- For dipping: 2 high quality chocolate bars (4-oz. each) … (I used Ghirardelli)
- First, make the raspberry cream: mix the raspberries with the cream cheese, honey, vanilla and liquor. Divide this creamy berry mixture in half, putting half of it in a container in the fridge for later.
- In a small microwave-safe bowl or double boiler, melt the chocolate chips. (Microwave on high for one minute, stir, then microwave 30 seconds, stir … repeat until you can stir out all the lumps of chocolate.)
- Mix the rest of the cream mixture with the melted chocolate chips, the brownie “crumbs”, and the chocolate graham cracker crumbs. Cover the bowl and set in the freezer for an hour or so to chill or in the fridge for several hours.
- When the chocolate “dough” is good and cold, it’s time to form the truffles! Choose a cookie sheet or other flat pan that will fit in your freezer. Take a small spoonful of the dough and shape it into a little cup in your hands. Put about 1/2 teaspoon of the raspberry cream mixture into the cup, then add a little more chocolate “dough” on top to cover the cream and form it into a ball shape. Set the ball on the pan and repeat until you’ve used up all the dough. Somehow I came out just about right … there was enough cream and chocolate to make a bunch of truffles (I’m not quite sure how many there were, though.) Don’t worry if the cream isn’t covered all the way or if some of the balls are bumpy. We’re going to dip these in chocolate anyway.
- Put the balls into the freezer and let them chill for several hours or overnight.
- When you are ready to dip your truffles, prepare an area to set them by laying out some waxed paper. I like to put them on a cookie sheet so it is easy to move them or stick them in the fridge if I need to (which is sometimes necessary on a hot day like it was the day I was making these!).
- Break the chocolate bars into pieces and melt in the microwave or over a double boiler, taking care to melt just till the chocolate is smooth and no longer. Dip each ball in the chocolate, rolling it around with a spoon to cover all the sides. I then stuck a toothpick in the ball and shook it a little (so there’s some chocolate left for the rest of the truffles!) and then put it on the waxed paper, sliding the toothpick out when quickly before the chocolate sets up. You can use the spoon to remove it too, or your fingers … no matter how you do it, it’s going to be a little messy (but hey, who doesn’t like to be covered in chocolate?).
- Once you’ve dipped all the truffles, let them sit until the chocolate is set. You may need to put them in the fridge to get the chocolate to set up … once it is set, transfer the truffles into a covered container to store in the fridge.