From the Kitchen // Raspberry Chocolate Truffles

Hello there! And welcome to March everybody! As most know one way or another, Rebekah and I were on an outing this past Friday & Saturday with our Mother to an Antique & Vintage Sale which we traveled to Elgin, Illinois to attend! Oh how splendid it was! We have already had four photoshoots to share it with y'all so stay tuned for those posts! As we are recovering from our short trip and getting our busy week in order, I thought I'd share a recipe today From the Kitchen for you to try!


These truffles are just superb!! My Mom made them for two different parties last month; I could hardly hold myself back from eating them all! Haha! They are just soo good, perfect for when you are craving a bit of chocolate or something a bit sweet! We found the recipe on King Arthur Flour, one of our very favorite places to find good real food recipes! :)

Everything during the recipe down below in italics are things Mom changed to the recipe to her satisfaction and have proven to make them that much better! Enjoy!

// What You Will Need //

// The Squares //
2 C. (4 sticks, 16 oz) unsalted butter
2 2/3 C. sugar
6 oz. bittersweet or semisweet chocolate (a generous cup of chopped chocolate)
1 t. salt (if you've used salted butter, reduce the salt to 1/2 teaspoon)
2 t. vanilla extract
1 t. raspberry flavor
4 large eggs
1 1/2 C. unbleached all purpose flour  


// The Topping //
1/2 C. raspberry jam (we used half blackberry, half raspberry)
4 oz. chopped semisweet or bittersweet chocolate (about 2/3 C.)
4 oz. heavy cream

// What to Do //

 Preheat oven to 400*.

Melt the sugar and butter together in a saucepan or microwave safe bowl. Cool to lukewarm. Add the chocolate, stirring until totally melted, then stir in the salt, vanilla, and raspberry flavor.

Whisk in the eggs, then the flour. Pour the batter into a large ungreased 9" by 13" pan, shaking it to level the batter.

Bake the bars for 30 minutes. The bars in the middle of the pan might feel soft and uncooked, but they should be pulling away from the edges of the pan. Remove the pan from the oven. Heat the jam slightly, then spread it evenly over the warm bars. Cool for 30 minutes. (We cooled them over night and then cut them into 1" chucks followed by drizzling the jam over each one the next day.)

Melt the chocolate and cream together, stirring until smooth. Spread over the squares. Allow to cool for several hours or over night. (We froze them on the pan after the jam had been added; then drizzled them with the chocolate once frozen.) Cut them into squares. (By this time we already had.)

Yield: about 80 squares.

Will you try this recipe sometime?

Have you ever used a King Arthur recipe before?

 Love,

Cassie

the elder of the two

P.S. I want to thank you who entered our Lilla Rose giveaway! The winner was a dear friend from our Instagram account! Give her a follow @biblical.femininity if you have an account! xo!