Directions:
- To make centers, melt 8 ounces of chocolate.
- Meanwhile, heat butter and cream in small saucepan over medium heat until butter is melted and small bubbles form around edges.
- Pour into medium bowl.
- Stir in melted chocolate.
- Whisk in jam and lemon juice, blending until smooth.
- Cover loosely, refrigerate 1 to 1 1/2 hours or until firm.
- Line baking sheet with parchment or waxed paper.
- Spoon truffle mixture into mounds on parchment paper; use about 2 teaspoons per truffle to make 36 truffle centers.
- Refrigerate 15 minutes or until firm.
- Dust hands with comstarch and roll mounds into balls, coating hands with comstarch as needed.
- Arrange on another lined baking sheet.
- Let stand, uncovered, at room temperature at least 2 hours or overnight until thin crust forms.
- Line another baking sheet with parchment or waxed paper.
- For shell, melt 1 1/2 Ib.
- Chocolate in medium bowl.
- Stir until smooth.
- Temper using 6 oz.
- Chocolate.
- Place bowl of tempered chocolate on folded towel doubled in back so bowl tilts slightly forward.
- Place truffle centers on one side of bowl and lined baking sheet on the other.
- Immerse truffle center in chocolate, rounded side up.
- *Using dipping fork or regular fork, remove truffle from chocolate.
- Tap fork several times to drain excess chocolate; lightly scrape fork on rim of bowl.
- Place truffle on lined baking sheet using toothpick or skewer to slide it off fork.
- Repeat with remaining truffle centers.
- Sift cocoa powder over tops of dipped truffles or sprinkle with nuts before chocolate dries.
- Refrigerate10 minutes or until set.
- TIP*For best shine, dip truffles in cool room, about 65°F.
- To 70°F.
- If room is warm, dip and refrigerate 12 centers at a time.
- Centers should be at room temperature when dipped.
- A cold dipped center will expand when it warms to room temperature, causing chocolate shell to crack and filling to ooze out.
- TIP: Lemon juice adds a little zing to these flavorful raspberry truffles and extends.
- Their shelf life when stored in a cool place.
- The comstarch makes the mixture easier to roll into balls and forms a thin, flavorless crust, enabling you to dip them at room temperature.
- It's not necessary to temper the chocolate that's used to make the truffle centers.
- For professional results, however, truffle centers should be dipped in tempered chocolate.
- It is thicker than untempered chocolate, clings better and is less likely to form a puddle at the bottom of the truffle.
- Best of all, the truffles will remain shiny—even at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 186.36 Kcal (780 kJ) | ||
| Calories from fat | 104.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 18% | |
|---|---|---|---|
| Cholesterol | 4.53mg | 2% | |
| Sodium | 4.24mg | 0% | |
| Potassium | 132.65mg | 3% | |
| Total Carbs | 23.86g | 8% | |
| Sugars | 17.59g | 70% | |
| Dietary Fiber | 2.22g | 9% | |
| Protein | 1.6g | 3% | |
| Vitamin C | 0.4mg | 1% | |
| Iron | 1mg | 6% | |
| Calcium | 13.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 460.36 Kcal (1927 kJ) | ||
| Calories from fat | 259.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.81g | 18% | |
|---|---|---|---|
| Cholesterol | 11.19mg | 2% | |
| Sodium | 10.47mg | 0% | |
| Potassium | 327.67mg | 3% | |
| Total Carbs | 58.94g | 8% | |
| Sugars | 43.46g | 70% | |
| Dietary Fiber | 5.49g | 9% | |
| Protein | 3.94g | 3% | |
| Vitamin C | 1mg | 1% | |
| Iron | 2.6mg | 6% | |
| Calcium | 33mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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