Valentines Truffle Pop tops a chocolate & raspberry crème fraiche cupcake
The beauty of this truffle recipe is it's versatility, if you don't like raspberry liqueur, feel free to change it to coffee or orange or perhaps rum. Use vanilla, coffee, green tea, ginger or flavouring oils instead of alcohol. If you are using truffles as cupcake toppers adjust the flavours of your cupcakes accordingly.
Try milk or white chocolate instead of dark, a mix of milk and dark chocolate is my favourite.
Simply toss them in *cocoa, or roll in melted chocolate and then in *crushed toasted nuts, crushed hard candy, sprinkles, coconut, grated chocolate, sanding sugar or dip them in chocolate for a smooth coating.
These truffles have a whipped light texture and keep well when refrigerated for up to two weeks. Today I'm using them on lollipop sticks to make cupcake toppers.
Valentines Truffle Pops
150ml cream (5 fluid oz)
125g dark eating chocolate (4.4oz) grated (use a food processor if desired)
125g milk eating chocolate (4.4oz) grated
3 tsp Raspberry liqueur (optional)
24 lollipop sticks
24 heart shapes, either make yourself from fondant or buy pre-made.
24 iced, frosted or glazed cupcakes
plus of 375g (13oz) tempered dark chocolate if planning to chocolate coat the truffles
Place the both the grated milk & dark chocolate into the bowl of your stand mixer. In a medium saucepan bring the cream to the boil. Remove from heat, let cool for a minute or two and then tip in grated chocolate.
Beat on medium high speed for 5 minutes, stop the mixer and the let the chocolate mixture become cool. Add the raspberry liqueur if using and beat a further 5 minutes. The mixture will become lighter in colour and texture.
Refrigerate the mix for 15 minutes or until chocolate is firm enough to handle.
Line a baking sheet with baking paper & with clean hands roll 2 tsp's of mixture into a ball, place on baking tray and repeat.
Rolled truffles before coating
Chill for 5 minutes.
Have your cupcakes ready.
Remove truffle mixture from the refrigerator, insert the lollipop sticks, then dip each truffle one by one into the tempered dark chocolate, place each completed truffle pop into position on the cupcakes. When the pops are set, attach heart decorations with a dab of melted chocolate.
*You will need 75g-2.6oz of dutch process cocoa or crushed nuts to coat 25 truffles
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