Chocolate Raspberry Truffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This is my favorite chocolate truffles recipe. It originally came from the December 1988 issue of Gourmet magazine. What is unusual about this particular truffles recipe is that it contains seedless raspberry jam and the raspberry liqueur Chambord. Ingredients:
1/2 cup heavy cream |
12 ounces of semi-sweet chocolate, chopped fine |
1/4 cup unsalted butter, cut into bits and softened |
1/2 cup seedless red raspberry jam |
2 tablespoons chambord |
pinch of salt |
1/2 cup sifted unsweetened cocoa powder |
Directions:
1. In a saucepan bring cream just to a boil over medium heat.
2. Remove the pan from the heat.
3. Add the chocolate.
4. Stir the mixture until chocolate is melted completely and mixture is smooth.
5. Let the mixture cool slightly and then add butter, bit by bit.
6. Stir the mixture until it is smooth.
7. Stir in the jam, the Chambord and a pinch of salt.
8. Transfer mixture to bowl.
9. Chill it, covered, for 4 hours. or until it is firm.
10. Make teaspoon sized balls out of the mixture and roll the balls in the cocoa powder.
11. Chill the truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.
12. Keep them in an airtight container, chilled, for 2 weeks.
13. Makes about 40 truffles
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