Raspberry Liqueur Chocolates

If you have approximately 3 hours to spend in the kitchen, Raspberry Liqueur Chocolates might be a tremendous gluten free recipe to try. For 14 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 125 calories, 1g of protein, and 5g of fat per serving. This recipe serves 32. This recipe from Serious Eats has 6 fans. If you have cooking oil, raspberry liqueur, light cream, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 5%, which is improvable. Users who liked this recipe also liked Raw Raspberry Chocolates, Homemade Raspberry Liqueur, and Dark Chocolate & Raspberry Liqueur Brownies.

Servings: 32

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine sugar, cream, corn syrup, and 1/2 cup water in heavy medium-large saucepan. Boil over medium-high heat, stirring constantly with wooden spoon until sugar dissolves. Clip candy thermometer to side of saucepan. 2 Reduce heat to medium-low. Cook, stirring occasionally, until thermometer reaches 240ºF (soft-ball stage), 20 to 30 minutes. Watch mixture carefully. If it bubbles too close to surface of saucepan, stir gently until it recedes. 3 Remove saucepan from heat. Cool, without stirring, to 110ºF, about 40 minutes. Remove thermometer. Add raspberry liqueur and beat with wooden spoon until fondant mixture is creamy, thick, and quite stiff, 10 to 12 minutes. 4 Form the fondant into 1-inch balls and arrange on baking sheet lined with wax paper. Let stand until dry and firm, about 30 minutes. 5 Melt chocolate and vegetable shortening in heatproof bowl set over pan of simmering water. When chocolate is completely melted and smooth remove bowl from pan. Using two forks, carefully roll balls in chocolate. Return balls to baking sheet lined with wax paper and let stand until dry, about 2 hours. Store, tightly covered, in a cool place for up to two weeks.

 

Step by step:

1. Combine sugar, cream, corn syrup, and 1/2 cup water in heavy medium-large saucepan. Boil over medium-high heat, stirring constantly with wooden spoon until sugar dissolves. Clip candy thermometer to side of saucepan.

2. Reduce heat to medium-low. Cook, stirring occasionally, until thermometer reaches 240ºF (soft-ball stage), 20 to 30 minutes. Watch mixture carefully. If it bubbles too close to surface of saucepan, stir gently until it recedes.

3. Remove saucepan from heat. Cool, without stirring, to 110ºF, about 40 minutes.

4. Remove thermometer.

5. Add raspberry liqueur and beat with wooden spoon until fondant mixture is creamy, thick, and quite stiff, 10 to 12 minutes.

6. Form the fondant into 1-inch balls and arrange on baking sheet lined with wax paper.

7. Let stand until dry and firm, about 30 minutes.

8. Melt chocolate and vegetable shortening in heatproof bowl set over pan of simmering water. When chocolate is completely melted and smooth remove bowl from pan. Using two forks, carefully roll balls in chocolate. Return balls to baking sheet lined with wax paper and let stand until dry, about 2 hours. Store, tightly covered, in a cool place for up to two weeks.

Nutrition Information:

covered percent of daily need