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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Chocolate and raspberry, yum! Ingredients:
1 1/2 cups semisweet chocolate |
6 tablespoons unsalted butter |
1/2 cup raspberry jam |
3 tablespoons raspberry liqueur (quite thick) |
1/4 cup unsweetened cocoa powder, to coat |
Directions:
1. Melt chocolate with butter in a bowl over simmering water.
2. When all ingredients are melted, stir a little and remove from heat.
3. Add jam and raspberry liqueur.
4. Mix gently to combine, without stirring too.
5. Refrigerate the mixture for about 4 hours or until firm.
6. Take small balls of ganache with a spoon and roll between palms to make balls.
7. Place cocoa in a shallow bowl and roll each truffle there to coat.
8. Store truffles in refrigerator.
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