Chocolate Raspberry Truffle Cookies
The Chocolate Goddess tempts you with a cookie that is so delicious and elegant that it is often requested as wedding dessert to be served along with the wedding cakes. Wrapped in raspberry colored foils, these cookies dazzle the eye before the taste dazzles the palette.
The cookies provide an experience of a soft moist cookie, the sensual mouth feel of a chocolate truffle with the consistency of a cookie at the same time. Framboise soaked dried raspberries and chocolate chips are nestled in the dense chocolate raspberry cookie.
Always Stay in Touch with Your Inner Goddess!
This cookie and others like it can be found on Amazon in my cookbook
The Chocolate Goddess
Luxurious Chocolate Desserts to Arouse the Goddess in All of Us
CHOCOLATE RASPBERRY TRUFFLE INGREDIENTS
2 cups Sweet Dried Cherries
Raspberry Syrup (Torani 12.7 ounce size)
¼ cup Framboise (Raspberry Liquor)
2 cups All Purpose Flour
1½ teaspoons Baking Powder
1½ teaspoons Salt
16 ounces Ghirardelli® Semisweet Chocolate
4 ounces (1 stick) Unsalted Butter
6 Large Eggs
1½ cups Granulated Sugar
2 tablespoons Pure Raspberry Extract
2 cups Semisweet Chocolate Chips
*Note - Dried raspberries have too many seeds. Use sweetened, dried cherries soaked in raspberry juice and Framboise and then drained. Do not use freeze dried raspberries or fresh or frozen raspberries as they change the consistency of the cookies and add too many seeds.
Makes Approximately 60 cookies
CHOCOLATE RASPBERRY TRUFFLE COOKIE INSTRUCTIONS
The day before baking, soak sweetened dried cherries in raspberry syrup and Framboise.
The morning of baking, drain cherries. Syrup can be used again and it will stay good for one week.
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
Combine flour, baking powder, and salt and set aside.
Break chocolate into small pieces in a medium sized heatproof bowl.
Melt chocolate with butter in microwave on power level 3 at 30-second intervals. Stir at each 30-second interval and repeat just until a few pieces of chocolate remain.
Remove from microwave and stir until all pieces are melted. Do not be tempted to heat again as chocolate will seize and become grainy and dull.
Cool in refrigerator while preparing other ingredients.
Using a whisk attachment, beat eggs and sugar on high for 5 minutes until light and frothy. Use whisk attachment for mixer.
Add pure raspberry extract.
Add the chocolate mixture to the eggs on medium speed. Scrape bowl often.
Switch to a paddle attachment for mixer.
Using the paddle attachment, carefully and slowly add dry ingredients until well blended on low speed.
Add cherries and incorporate on low speed.
Add chocolate chips and incorporate on low speed.
Using a two-tablespoon melon baller, scoop batter and place on cookie sheet.
Bake for 9 MINUTE ONLY.
Remove from oven.
Leave cookie stand on cookie sheet overnight to firm up a bit.
Wrap in foil if desired.
Keep cookies in airtight plastic container for up to a week.
Cookies may be frozen in plastic container and then defrosted overnight (keep the lid on plastic container while defrosting).