Raspberry Chocolate Truffles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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Truffle,with Framboise liqueur Ingredients:
12 oz bittersweet chocolate,chopped(try to purchase the best chocolate that you can) |
1 tablespoon unsalted butter |
2 tablespoons whipping cream |
2 tablespoons seedless raspberry jam |
2 tablespoons framboise |
2 tablespoons unsweetened cocoa powder |
paraffin (for crunch in the coating) |
Directions:
1. Melt 6 oz of the chocolate with the butter,cream,and jam,over low heat and stirring constantly until smooth.
2. Remove from the heat and stir in the liqueur.
3. Turn into a small bowl,cover,and refrigerate until firm,about 2 hours.
4. Line a baking sheet with waxed paper.
5. Sift the cocoa powder into a small bowl.
6. Using your melon scoop,roll the chocolate mixture into 1 balls.
7. Roll in the cocoa .
8. Place on the baking sheet.
9. Place in the freezer until frozen,about 2 hours
10. Melt the remaining 6 oz of chocolate with the small amount of paraffin,over low heat,stirring constantly until smooth.
11. Remove the chocolate balls from the freezer.
12. Roll in the melted chocolate and return to the baking sheet.
13. Refrigerate until firm.
14. Keep stored in an airtight container in the refrigerate for up to 1 month or in the freezer for up to 3 months.
15. Note: the amount of time to store makes it nice to have on hand for a nice little surprise for someone you would want to feel special.
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