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Prep Time: 1440 Minutes Cook Time: 5 Minutes |
Ready In: 1445 Minutes Servings: 6 |
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I found this recipe in the food section of the paper. The raspberry and lemon flavors add a tart bite to the sweetness of these truffles. I also inlude instructions on how to temper chocolate to make dipped candies more attractive - the first time I tried tempering, I couldn't believe how much nicer they looked. Ingredients:
8 ounces semisweet chocolate |
1/4 cup butter |
2 tablespoons cream |
1/2 cup raspberry jam (preferably seedless) |
2 tablespoons lemon juice |
1/2 cup cornstarch |
1 1/2 lbs chopped semisweet chocolate |
6 ounces solid semisweet chocolate |
1/4 cup cocoa (optional) |
1/4 cup finely chopped nuts (optional) |
Directions:
1. Melt 8 ounces of chocolate.
2. Heat the butter and cream until the butter is melted and small bubbles form.
3. Pour into a small bowl and stir in the chocolate.
4. Whisk in the jam and lemon juice.
5. cover and refrigerate 60-90 minutes.
6. Line a baking sheet with parchment.
7. Spoon the mixture into mounds (about 2 teaspoons each).
8. Refrigerate 15 minutes or until firm.
9. Use the cornstarch to dust your hands, and roll the mixture into balls.
10. Refrigerate overnight.
11. Remove centers from the refrigerator to warm to room temperature before the next steps.
12. Melt 1 1/2 pounds of chopped chocolate and temper as follows.
13. If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.
14. When the chocolate is nearly melted, stir to complete the melt.
15. Let the chocolate cool to 100 degrees.
16. Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.
17. Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.
18. What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.
19. If the solid chunk is dull, streaky, or grained, it will have the opposite effect.
20. The taste will be the same, but tempering the chocolate makes the truffles much more attractive.
21. When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.
22. Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.
23. The smear should cool glossy and smooth, and should break with a snap.
24. Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea).
25. Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.
26. Refrigerate until set.
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