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Category: Candy
Prep Time: Cook Time: Total Time:
1/2 cup whipping cream
12 oz bittersweet or semisweet chocolate, finely chopped
1 tbsp framboise or other raspberry liqueur
1/4 cup raspberry jam, melted and strained
About 1/4 cup unsweetened cocoa
In a 1- to 2-quart pan over high heat, bring cream to a boil. Meanwhile, place chopped chocolate in a bowl. Pour cream over chocolate and stir gently with a flexible spatula until chocolate is melted and mixture is smooth. (If chocolate does not melt completely, place bowl over a pan of barely simmering water and stir until melted and smooth.) Stir in framboise and jam. Chill mixture until firm, at least 3 hours; if desired, cover and chill up to 1 week.
Line a cookie sheet with a piece of waxed paper. With a spoon, scoop out 1-tablespoon portions of chocolate mixture; place on waxed paper. If mixture is too firm to scoop, let stand at room temperature about 10 minutes.
Place 1/4 cup cocoa on a rimmed plate. Dust hands lightly with cocoa. With your hands, roll each scoop of chocolate mixture into a ball, and then roll in cocoa to coat. Place each truffle in a small paper candy cup.
To store, place truffles between layers of waxed paper in an airtight container and chill well, then bring to room temperature just before serving.
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CHOCOLATE-RASPBERRY TRUFFLES
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Category: Candy
Prep Time: Cook Time: Total Time:
1/2 cup whipping cream
12 oz bittersweet or semisweet chocolate, finely chopped
1 tbsp framboise or other raspberry liqueur
1/4 cup raspberry jam, melted and strained
About 1/4 cup unsweetened cocoa
In a 1- to 2-quart pan over high heat, bring cream to a boil. Meanwhile, place chopped chocolate in a bowl. Pour cream over chocolate and stir gently with a flexible spatula until chocolate is melted and mixture is smooth. (If chocolate does not melt completely, place bowl over a pan of barely simmering water and stir until melted and smooth.) Stir in framboise and jam. Chill mixture until firm, at least 3 hours; if desired, cover and chill up to 1 week.
Line a cookie sheet with a piece of waxed paper. With a spoon, scoop out 1-tablespoon portions of chocolate mixture; place on waxed paper. If mixture is too firm to scoop, let stand at room temperature about 10 minutes.
Place 1/4 cup cocoa on a rimmed plate. Dust hands lightly with cocoa. With your hands, roll each scoop of chocolate mixture into a ball, and then roll in cocoa to coat. Place each truffle in a small paper candy cup.
To store, place truffles between layers of waxed paper in an airtight container and chill well, then bring to room temperature just before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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