raspberry Archives - Family Dinners

Raspberry Lemon Bread

Andrea + Stef — Wed, 16 Mar 2022 05:37:58 +0000

This raspberry and lemon bread is an amazing combination of a light and fluffy lemon cake with the tartness and fresh flavor of raspberries. To add a bit more sweetness, it is topped with a simple lemon glaze.

With our simple and quick recipe, this mouthwatering dessert comes together in no time. If you prefer, you can adjust the berry flavor. Instead of raspberries use blueberries, blackberries or a medley of all three.

Serve this delicious looking quick bread for breakfast or as a snack during the day. It would also make a great addition to a Valentine’s Day or Mother’s Day brunch. Everyone will adore this sweet cake full of fresh and yummy raspberries.

POSSIBLE VARIATIONS

BERRIES – In case you ran out of raspberries, you can also substitute blueberries or blackberries. A mix of all three kinds of berries also makes an absolutely scrumptious cake.

LEMON BREAD – Moist, fluffy and bursting with citrus flavor, this lemon quick bread comes together in just 10 minutes and tastes fantastic.

ORANGE – If you prefer orange flavor, try substituting lemon juice and lemon zest for orange juice and orange zest.

RASPBERRY LEMON BREAD INGREDIENTS

You may have all of these lemon raspberry cake loaf ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Jump to Recipe

All-purpose flour: You can substitute cake flour in a pinch. To substitute, add an additional 2 tablespoon for each cup of all-purpose flour. So, if the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.
Baking powder
Salt
Buttermilk
Lemon juice: For best flavor use freshly squeezed lemon juice.
Lemon zest: For best results use fresh and bright yellow lemons. Make sure you only use the yellow part of the lemon peel and not the white one. The white part, also called pith, tastes bitter and might ruin the flavor of your lemon quick bread.
Unsalted Butter
Granulated sugar
Eggs
Vanilla extract
Fresh raspberries: You can also use frozen in a pinch.
Powdered sugar

SUBSTITUTIONS

All-purpose flour – Cake flour can be substituted for all-purpose flour. Just add an additional 2 tablespoon for each cup of all-purpose flour. If the recipe calls for 1 cup of all-purpose flour, use 1 cup and 2 tablespoon of cake flour.

Buttermilk – If you don’t have any buttermilk at hand, make a quick substitute. Add 1 tablespoon of white vinegar or lemon juice to a 1 cup measuring cup. Top off with milk and let sit for a couple of minutes. Then use as directed in the recipe.

Berries – Use a mixture of fresh blueberries, raspberries and blackberries for a mixed berry lemon loaf. You can also try just using blueberries or blackberries instead of the raspberries.

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

Jump to Recipe

TOOLS AND SUPPLIES NEEDED:

9×4 inch loaf pan
Optional: parchment paper
lemon zester (or box grater)
mixing bowls
whisk
hand mixer
spatula
cooling rack

PREHEAT OVEN: Preheat your oven to 350ºF.

PREPARE PAN: Prepare a 9×4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.

COMBINE DRY INGREDIENTS: In a large bowl, stir together the dry ingredients: all-purpose flour, baking powder, and salt. Set aside.

KITCHEN TIP

Make sure your teaspoon is leveled off when adding your baking powder. Do not add extra baking powder.

COMBINE BUTTER AND SUGAR: In a large bowl, combine softened butter and granulated sugar.

MIX: Using a hand mixer, beat together the butter and sugar until light and fluffy.

ADD EGGS: Add both eggs to the butter and sugar mixture and beat until well combined.

ADD OTHER WET INGREDIENTS: Mix in the buttermilk, lemon juice, lemon zest and vanilla extract just until combined.

TOSS RASPBERRIES: In a small bowl, toss raspberries with 1 tablespoon of flour to coat.

KITCHEN TIP

Use a mixture of fresh blueberries, raspberries and blackberries for a mixed berry lemon loaf.

COMBINE WET AND DRY INGREDIENTS: With a spatula, fold the wet ingredients into the dry ingredients. Mix until the batter is almost combined.

ADD RASPBERRIES: Add flour coated raspberries to the batter and fold in gently.

POUR INTO PAN: Pour raspberry lemon batter into the prepared pan.

BAKE: Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.

KITCHEN TIP

When inserting a toothpick to determine if the bread is cooked completely and it still has gooey batter on it, then it is not quite done yet. It is best to test near the center of the bread to get the best representation of doneness.

KITCHEN TIP

When you check the bread at the 45 minute mark, and it is not done but beginning to get overly brown on top, loosely tent with foil until it is completely cooked.

REMOVE FROM THE OVEN: Remove the loaf cake from the oven and let cool in the pan for about 10 minutes. Then remove the quick bread from the pan and let cool completely on a wire rack.

MAKE THE GLAZE: Mix powdered sugar and 2 tablespoons of lemon juice to make the glaze.

KITCHEN TIP

For a less lemony taste, use water in the glaze instead of lemon juice.

GLAZE LOAF: Once the raspberry lemon bread is completely cool, drizzle the top with your glaze.

KITCHEN TIP

If you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding it.

STORAGE TIPS

Counter: Raspberry lemon bread can be stored in an airtight container or zip top bag for 2-3 days.

Freeze: Raspberry lemon loaf can be frozen in a Ziploc freezer bag or an airtight plastic container for up to 3 months.

Defrosting: Let the raspberry lemon quick bread sit at room temperature for a couple of hours or overnight.

RELATED RECIPES

While we love raspberry lemon quick bread we also love some of these other recipes and think you will as well.

LEMON BREAD – Moist and fluffy lemon quick bread that is bursting with citrus flavor.

CHOCOLATE RASPBERRY MUFFINS – Delicious chocolate muffins with a gooey molten center. The perfect combination of chocolate and raspberries.

CHOCOLATE RASPBERRY TRUFFLES – Coming together quickly using only 6 ingredients, these decadent chocolate delights are an amazing treat.

CHOCOLATE RASPBERRY CREPES – An indulgent combination of rich chocolate flavor and fresh raspberries and cream.

Chocolate Chip Muffin With Molten Chocolate Raspberry Center

Rich chocolate muffin with a molten center filled with a chocolate raspberry truffle. Topped with raspberries and ganache these delicious muffins please everyone.

See Recipe

FREQUENTLY ASKED QUESTIONS

How do I keep my raspberry lemon loaf from sinking in the middle?

To avoid the disappointment of a sunken quick bread, make sure you measure out all the ingredients correctly, especially the baking powder. Be careful not to overmix the batter, because this can lead to a dense and unevenly baked loaf. Also make sure you do not underbake your bread. Insert a toothpick into the center of the bread and only if it comes out clean (or with a few moist crumbs stuck to it) you can remove the loaf from the oven.

How do I zest a lemon without a lemon zester?

It’s not a problem if you don’t own a lemon zester. You can also use the fine side of a box grater to rub off the lemon zest. Another way to zest a lemon is using a vegetable peeler. First, peel off very thin slices of lemon peel (avoid the white part) and then chop the lemon peel finely on a cutting board with a knife.

Can I use frozen raspberries in this quick bread recipe?

Yes, you can try frozen raspberries instead of fresh ones. It is important NOT to defrost the berries before adding them to the batter. Toss the frozen berries with a tablespoon of flour before adding them to the batter. You might have to increase the baking time of the loaf bread by a couple of minutes.

quick bread, raspberry

Raspberry Lemon Bread

A delicious lemon quick bread with fresh raspberries baked into it and topped with a zingy and sweet lemon glaze.

Course Bread, Dessert

Cuisine American

Keyword lemon bread with buttermilk, lemon raspberry bread, lemon raspberry quick loaf, raspberry lemon cake loaf

Prep Time 15

Cook Time 55

Servings slices (1 loaf)

Calories 415kcal

Author Andrea + Stef

Equipment

9×4 inch loaf pan Optional: parchment paper
mixing bowls
lemon zester or box grater
whisk
hand mixer
spatula
cooling rack

Ingredients

Quick bread ingredients:

2 cups all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs
¾ cup buttermilk
1 tablespoon lemon juice freshly squeezed
1 tbsp lemon zest
1 teaspoon vanilla extract
1 cup fresh raspberries
1 tablespoon flour

Glaze ingredients:

1 cup powdered sugar
2 tablespoon lemon juice

Instructions

Preheat your oven to 350ºF.
Prepare a 9×4 inch loaf pan. Spray your bread pan with non-stick cooking spray or line it with parchment paper.
In a medium bowl, combine all-purpose flour, baking powder and salt. Set aside.
In a large bowl, combine the softened butter and granulated sugar.
Using a hand mixer, beat together the butter and sugar until light and fluffy.
Add both eggs to the butter and sugar mixture and beat until well combined.
Mix in the buttermilk, lemon juice, lemon zest and vanilla extract.
In a small bowl, toss raspberries with 1 tablespoon of flour to coat.
With a spatula, fold the wet ingredients into the dry ingredients. Mix until the batter is almost fully combined.
Add raspberries to batter and fold in gently.
Pour batter into the prepared pan.
Bake for 45-55 minutes or until a toothpick is inserted and comes out with only a few moist crumbs on it.
Remove from the oven and let cool in the pan for about 10 minutes. Then remove the bread from the pan and let cool completely on a cooling rack.
Mix powdered sugar and 2 tabelspoons of lemon juice to make the glaze.
Once the bread is completely cool, drizzle the top with your glaze.
Slice and serve.

Notes

If you want less of a lemon flavor, add water to the glaze instead of lemon juice.

Use a mixture of fresh blueberries, raspberries and blackberries for a mixed berry lemon loaf.

If the top of the bread begins to get too dark while baking, loosely tent foil over the top while in the oven.

If you add the glaze before the bread is completely cool, it will melt and soak into the loaf. For a nice white glaze drizzle, wait till your bread has cooled completely before adding.

Nutrition

The post Raspberry Lemon Bread appeared first on Family Dinners.

Raspberry Hand Pies

Andrea + Stef — Wed, 16 Mar 2022 02:09:21 +0000

If you love everything berry flavored, these super yummy raspberry mini pies are perfect for you. These deep fried turnovers are crispy and flaky on the outside and bursting with sweet raspberry flavor on the inside.

Deep fried raspberry hand pies are a great dessert for Valentine’s Day or Mother’s Day. You can make them extra special by drizzling them with chocolate and serving them with a scoop of vanilla ice cream.

Even though the recipe calls for ready made pie crust, you can also make your own. Here is the recipe for our favorite homemade pie crust.

❤️ WHY YOU’LL LOVE THESE RASPBERRY HAND PIES

✔️ These are the perfect combination of sweet and flaky.

✔️ Deep fry them or follow our instructions for baking them in the oven or air frying them.

✔️ Quick and easy to assemble with canned pie filling.

✔️ Delicious, easy to make glaze brings the recipe together.

RASPBERRY HAND PIES INGREDIENTS

You may have all of these raspberry turnover ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

Raspberry pie filling
Refrigerated pie crust: Use any packaged pie crust that contains 2 rolled out circles of pie dough. You can even make your own pie crust if you like.
Powdered sugar
Corn syrup: Light corn syrup gives your glaze a great consistency and adds a nice sheen to the finished hand pies.
Water
Canola Oil (optional if frying)

INSTRUCTIONS

If you’d like to print this recipe, scroll down to the recipe card where you can print the recipe or have it scaled to double or triple. You’ll also find nutrition information.

PREHEAT THE OIL: In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer to make sure the temperature is what you want. Bring to 375 ºF.

COMBINE GLAZE INGREDIENTS: Add water, corn syrup and powdered sugar to a bowl.

MIX GLAZE: Whisk together the glaze ingredients. The corn syrup in the glaze gives the hand pies a nice sheen and helps set the glaze so it is dry to the touch.

CUT OUT PIE CRUST: Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.

DISTRIBUTE FILLING: Spoon 2 heaping tablespoons of raspberry pie filling onto the pie crust round.

BRUSH WITH WATER: Using your fingers or a pastry brush, brush water on the edges of the crust to help seal the edges together.

SEAL AND CRIMP: Fold the pie crust in half. Use your fingers to crimp the edges and seal together.

DEEP FRY HAND PIES: Deep fry raspberry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.

REMOVE PIES FROM OIL: They will be ready to remove when they are a deep golden brown.

GLAZE HAND PIES: Glaze immediately. Using a pastry brush, brush the glaze on both sides of the hand pie and set on a cooling rack to set.

FINISH AND SERVE: Repeat the process with each additional hand pie. Allow to cool for 5-30 minutes, then serve immediately.

⚠️ TIPS FOR THE BEST DEEP FRIED HAND PIES

✔️ Make sure you have the oil at the correct 375 ºF temperature before you start frying. If your oil is too cold the pies will absorb too much oil while cooking and become oily. If the oil is too hot the hand pies will burn on the outside, while staying undercooked on the inside.

✔️ When frying it is important to use an oil with a high smoke point like vegetable, canola, or peanut oil. Oils with a low smoke point may cause an odd taste in your food.

✔️ Sealing pie crusts together well is important. Use a fork or your fingers to pinch the edges together well.

✔️ Brush the glaze on the hand pies as soon as you remove them from the fryer.

OVEN AND AIR FRYER INSTRUCTIONS

If you don’t want to deep fry your hand pies you can cook them in the oven or the air fryer.

OVEN: Bake on parchment paper on a baking sheet in the oven at 450°F for 10-12 minutes.

AIR FRYER: Spray the bottom of the air fryer basket with nonstick cooking spray and bake at 350°F for 10 minutes.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store your deep fried pies in an airtight container or ziploc bag and refrigerate or store on the counter for up to 3 days if you can’t eat it the next day.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to defrost is in the refrigerator overnight.

Reheating: Use the microwave, air fryer, or toaster oven to reheat mini pie leftovers.

MORE PIE RECIPES

While we love deep fried raspberry hand pies we also love some of these other recipes and think you will as well.

FREQUENTLY ASKED QUESTIONS

Can you make deep fried raspberry hand pies in the oven or air fryer?

Yes, these hand pies can also be baked in the oven on a baking sheet lined with parchment paper at 450 ºF for 10-12 minutes, or baked in the air fryer at 350ºF for 10 minutes.

How do I stop the filling from leaking out of my hand pies?

It is very important not to overfill your hand pies and to make sure the edges of the pastry stay clean. Brush the edges with water or egg wash, press together with a fork or your fingers, then crimp the edges. This should prevent juices from running out and getting messy.

Can I use puff pastry instead of pie crust?

We do not recommend to use puff pastry for this recipe.

Raspberry Hand Pies

Coverd in flaky pie crust and full of sweet raspberry flavor, these glazed mini pies are an amazing dessert all year round.

Course Dessert

Cuisine American

Keyword deep fried pastry, mini raspberry pie, raspberry hand pies, raspberry turnover

Prep Time 30

Cook Time 15

Servings hand pies

Calories 379kcal

Author Andrea + Stef

Equipment

heavy dutch oven or other heavy bottom pot
candy thermometer or oil thermometer
Rolling Pin
6 inch bowls
knife
Medium Bowl
pastry brush

Ingredients

Pie ingredients:

1 can raspberry pie filling
1 package refrigerated pie crust

Sugar Glaze Ingredients:

½ cup powdered sugar
1 teaspoon corn syrup
1 tbsp water

Instructions

In a heavy dutch oven or heavy bottom pot, add 5 inches of vegetable oil for frying. It is best to use a candy thermometer or oil thermometer to make sure the temperature is what you want. Bring to 375°.
Open your refrigerated pie crust or roll out homemade pie crust. Use a rolling pin to roll the dough out enough so you can fit 3 6” bowls on your pie crust. Cut around the bowls with a knife to make your hand pie pie crust. You will cut out 6 total.
Spoon 2 heaping tablespoons of raspberry pie filling on top of the pie crust round.
Using your fingers or a pastry brush, brush water on the inner edges of the crust to help seal the edges together.
Fold the pie crust in half. Use your fingers to crimp the edges and seal together.
Make the icing. In another bowl, mix together the water, corn syrup, and powdered sugar.
Deep fry hand pies one at a time in your oil. They should be cooked in about 2-3 minutes.
They will be ready to remove when they are a deep golden brown.
Glaze immediately. Using a pastry brush, brush the glaze on both sides of the raspberry hand pie and set on a cooling rack to set.
Repeat the process with each additional hand pie.
Allow to cool for 5-30 minutes, then serve immediately.

Notes

Make sure you have the oil at the correct temperature before you start frying. If your oil is too cold the pies will absorb too much oil. If it is too hot they will burn on the outside, while staying undercooked on the inside.

If you have a deep fryer, you can fry more hand pies at a time.

Drizzle with chocolate for an added appeal.

OPTIONAL: Bake hand pies in the oven for 10-12 minutes at 450ºF.

OPTIONAL: Bake hand pies in the air fryer for 10 minutes at 350ºF.

Allow the hand pies to cool for 5-30 minutes. Deep fried hand pies are best eaten as soon as they are cool enough to do so. You may store them in an airtight container for up to 3 days.

Nutrition

The post Raspberry Hand Pies appeared first on Family Dinners.

Chocolate Raspberry Truffle

Andrea + Stef — Mon, 10 Jan 2022 18:57:06 +0000

Chocolate Raspberry Truffles only require 6 simple ingredients and comes together rather quickly. They are a decadent little dessert with a tasty ganache that is great for Valentine’s Day.

Nothing says “I love you” like homemade chocolate truffles and there’s just something about raspberries that pairs so well. These chocolate delights are also fun to make (and no-bake) because you can decorate them with finishing touches like sprinkles, drizzled chocolate, and even cookie crumbles.

Don’t be surprised if after you take one bite, you’re addicted to the sweet taste and want another batch! These treats also make a great edible gift idea!

CHOCOLATE RASPBERRY TRUFFLE INGREDIENTS

You may have all of these ingredients for this easy dessert recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making truffles you might want to read the possible variations and tips before deciding on your ingredients.

Ganache: dark chocolate bars, heavy cream, raspberry extract
Outer Coating: white chocolate and dark chocolate melting wafers
Decoration: sprinkles

POSSIBLE VARIATIONS

MAKE WHITE CHOCOLATE

Substitute white chocolate for the dark chocolate when making the ganache.

PAIRING SUGGESTIONS

Make these chocolate raspberry truffles to pair with the chocolate raspberry muffins. Or make some blackberry cocktails or a sangria to drink with the chocolate.

Chocolate Chip Muffin With Molten Chocolate Raspberry Center

Pin Recipe

Rich chocolate muffin with a molten center filled with a chocolate raspberry truffle. Topped with raspberries and ganache these delicious muffins please everyone.

1 3

Check out this recipe

Blackberry Gin Cocktail Recipe

Pin Recipe

This blackberry cocktail recipe, with sweetened fruit, a splash of bubbly, and a sprig of thyme, is delicious whether you make it with alcohol or without alcohol.

Check out this recipe

Essential

TOOLS AND SUPPLIES

Prepare your work surface and gather these kitchen tools and supplies before you begin this delicious, easy-to-make recipe so you don’t waste extra time trying to find things you need.

sharp knife
microwave safe bowls
cutting board
whisk
parchment paper

INSTRUCTIONS

Follow the full instructions and kitchen tips and quick tips for the best way to make this recipe. Don’t forget to check the prep time and chill time in the recipe card below before you begin.

CHOP THE CHOCOLATE: On a small cutting board, cut the dark chocolate bar into pieces and place them in a microwave-safe bowl. You could also add the bars into a food processor or blender if desired.

KITCHEN TIP

Have extra ganache or want to make a double batch? You can store it in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

MAKING THE GANACHE: Heat the heavy cream in a small saucepan to a simmer over medium heat. Then pour the hot cream into the bowl with the chopped chocolate and cover to trap the heat in. After a few minutes, whisk together until smooth and pour in the raspberry extract. Stir well then cover the ganache with some plastic wrap and let it chill in the freezer or refrigerator for at least 2 hours.

ROLLING THE TRUFFLES: Scoop out the raspberry chocolate ganache batter into tablespoon-size scoops. Roll in between your hands to make them into balls.

PLACE ON BAKING SHEET: Place each truffle on a baking sheet lined with parchment paper and chill for 30 more minutes.

KITCHEN TIP

When using melted wafers, they need to be heated slowly and stirred often. When there are just a couple of chunks left, stop heating and stir until they melt completely. If the chocolate mixture becomes too thick while dipping, you can reheat them. Avoid getting water in the melting wafers, they will seize up.

MELTING THE CHOCOLATE: Add the dark chocolate melting wafers to a small bowl and microwave 20 seconds at a time, stirring during intervals, until it’s smooth and heated all of the way through.

KITCHEN TIP

Want to use real chocolate to coat the truffles? Here’s where you can find detailed instructions on how to temper chocolate and more information on chocolate making.

DIPPING THE TRUFFLES: Use a fork to dip each truffle into the melted chocolate. Be sure to work quickly and tap the fork on the side of the bowl to shake off the excess, then transfer to the parchment paper.

KITCHEN TIP

Use a toothpick or another fork to help transfer the truffle to the baking sheet.

ADDING SPRINKLES: If you are using sprinkles, be sure to add those before the chocolate dries so they will stick.

WHITE CHOCOLATE DRIZZLE: Melt the white chocolate just as you did before, then pour it into a plastic bag. Cut a small opening in the corner, and squeeze to drizzle over each truffle.

KITCHEN TIP

Dark chocolate is our favorite choice for these raspberry truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 ounces of chocolate is equivalent to ½ cup chocolate chips.

STORAGE TIPS

Storing your food properly is important to prevent spoiling or food poisoning.

Refrigerate: Store in an airtight container or ziploc bag and refrigerate for 2 to 3 days.

Freeze: Store in an airtight, freezer safe, container. If you’re storing in a zip top plastic bag, try to get as much air out as possible. Freeze for up to 3 months.

Defrosting: A great way to thaw raspberry chocolate truffles is to allow them to sit in the fridge overnight.

No Bake Chocolate Lasagna

Pin Recipe

Creamy layers of chocolate cookie crumbs, cream cheese filling, chocolate pudding, and whipped topping make this Chocolate Lasagna recipe a family favorite.

1 30

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FREQUENTLY ASKED QUESTIONS

Click the questions to see the answer.

Does Ghirardelli make dark chocolate?

Yes, and it’s actually one of our favorite brands to use! Ghirardelli actually has multiple varieties of dark chocolate ranging from 60% to 92%.

How do you make chocolate raspberry truffles gluten free?

You’re in luck! The recipe we have outlined for you is already gluten-free! Just be sure to double-check the label on your chocolate.

raspberry, truffle

Chocolate Raspberry Truffles

Easy and decadent chocolate truffles with raspberry infused center.

Course Dessert

Cuisine American

Prep Time 45

Chill Time 2 30

Total Time 3 15

Servings Truffles

Calories 271kcal

Author Andrea + Stef

Ingredients

2 – 4 oz. dark chocolate bars, chopped
½ cup heavy whipping cream
½ teaspoon raspberry extract
10 oz. bag dark chocolate melting wafers we like Ghirardelli
1 cup white chocolate chips or melting wafers for drizzle
Sprinkles optional

Instructions

Chop the chocolate bar into small pieces and place in a small heat-proof bowl.
Bring the heavy cream to a simmer in a small saucepan over medium heat. Pour hot cream over the chocolate pieces and trap the heat by covering the bowl with a plate or lid.
Allow the chocolate to melt in the hot cream for several minutes, then whisk or stir the mixture until smooth and combined. Mixture will transform into a glossy chocolate ganache (mixture will seem to separate at first, but will come together into gorgeous ganache.) If all of the chocolate has not melted, microwave the mixture for a few seconds at a time and stir again until smooth.
Add the raspberry extract and whisk until well combined. Cover the ganache with plastic wrap and chill in the refrigerator or freezer for about 2 hours.
Scoop 1 tablespoon size scoops of the raspberry truffle ganache and roll into balls between your hands. Set the truffles on a parchment paper-lined sheet back and chill for a minimum of 30 minutes longer.
Meanwhile, melt the dark chocolate wafers in a heatproof bowl. Microwave for 20 seconds at a time, stirring between each interval, until smooth and melted through.
Working quickly with one truffle at a time, use a fork to toss a chilled truffle in the melted chocolate. Coat on all sides and lift from the chocolate. Tap the fork gently to shake off any excess chocolate and then place the dipped truffle on a sheet of parchment paper (use a toothpick or a second fork to help transfer the truffle from the dipping utensil.)
Immediately sprinkle with colorful nonpareils (sprinkles).
To make the truffles with a white chocolate drizzle, simply follow the same steps outlined above to melt the white chocolate wafers. Transfer melted white chocolate to a piping bag or small ziploc baggy. Snip the corner off of the baggy and drizzle the white chocolate back and forth over the top of some (or all) of the dipped and set truffles. You can even top the white chocolate drizzle with sprinkles if you’d like.

Notes

Storage:

Store in an airtight container for 2-3 days or freeze for up to 3 months.

Notes:

Ganache can be stored in the refrigerator for up to 1 week or in the freezer for up to 1 month before rolling into truffles.

Melting wafers need to be heated slowly and stirred frequently. Stop heating when there are just a few small chunks of chocolate left in the mixture and then stir until they melt completely.

You can reheat the melting wafers if the mixture becomes too thick while dipping the truffles.

Do not get any water in the melting wafers or they will seize up.

If you’d like to get fancy, you can use real chocolate to dip and coat the truffles. We have detailed instructions to temper chocolate here: https://familydinners.com/salted-caramel-hot-chocolate-bombs/ and more chocolate making information here: https://thegirlinspired.com/hot-chocolate-bombs-everything-you-need-to-know/

Dark chocolate is our favorite choice for these raspberry truffles. You can use any variety of pure chocolate, you can even use dark or semi-sweet chocolate chips. 4 oz. of chocolate is equivalent to ½ cup chocolate chips.

Nutrition

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The post Chocolate Raspberry Truffle appeared first on Family Dinners.

Chocolate Raspberry Muffins

Andrea + Stef — Sat, 08 Jan 2022 22:17:55 +0000

We love chocolate raspberry muffins with a gooey, molten center. Try double chocolate raspberry molten muffins. The molten chocolate raspberry center is amazing and you won’t want to ever eat another muffin.

There is some debate about whether or not you can still call a muffin with a truffle inside it a muffin rather than a cupcake but we’re sticking with muffin. Definitely eat this for breakfast. We like to call these chocolate raspberry truffle muffins but look at that delicious, runny center!

MOLTEN CHOCOLATE RASPBERRY MUFFIN INGREDIENTS

You may have all of these ingredients for this easy recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this delicious recipe you might want to read the possible variations before deciding on your ingredients. For full ingredient amounts please see the recipe card at the bottom of the post.

Truffle: heavy cream, baking chocolate, raspberry extract
Muffin: flour, sugar, salt, baking powder, baking soda, cocoa powder, chocolate chips, butter, vanilla, sour cream, eggs
Topping: raspberries, chocolate ganache

SUBSTITUTIONS

Click the tabs to see possible substitutions for each of these ingredients.

BUTTERMILK: