Chocolate-Covered Raspberry Truffles |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 50 |
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A nice treat for Valentines Day! Got this recipe from Gourmet December 2004 Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving. Ingredients:
1/4 cup heavy cream |
7 ounces fine-quality bittersweet chocolate, not extra-bitter or unsweetened,finely chopped in a food processor |
1 1/2 tablespoons framboise eau-de-vie or 1 1/2 tablespoons brandy |
6 ounces fresh raspberries (1 cup) |
3/4 cup unsweetened cocoa powder |
Directions:
1. Special equipment: a large sealable plastic bag.
2. Line a tray with wax paper.
3. Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven.
4. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth.
5. Stir in framboise.
6. Pat raspberries dry if necessary.
7. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
8. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray.
9. Coat remaining raspberries in same manner, working in batches of 6 to 8.
10. Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
11. Put cocoa in a sealable bag and add all of truffles.
12. Seal bag, leaving some air in, and shake to coat.
13. Empty bag into a shallow bowl.
14. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa.
15. Keep chilled until ready to serve.
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