20
ounces bittersweet chocolate, chopped
into small pieces
3/4 cup plus 2 tablespoons heavy cream
6 tablespoons corn syrup
2 tablespoons unsalted butter
6 to 7 tablespoons raspberry liqueur,
such as framboise
Cocoa powder, for dusting
Put 12 ounces of the chocolate in a bowl.
Whisk together the cream and corn syrup
in a saucepan and bring to a simmer. Pour
over the chocolate and whisk until thoroughly
combined and smooth. Whisk in butter until
smooth and glossy. Add the raspberry liqueur
and mix well.
Preparation
Pour the chocolate into
a deep pan and chill. When the chocolate
is firm, scoop out small truffle balls,
using a melon baller or other small scoop.
(Dip scoop in very hot water before each
scoop, patting each time onto a towel to
avoid getting water into the chocolate mixture.)
Chill truffles slightly, and then perfect
the circular shape by rolling quickly in
palms of your hands. Store the truffles
in the refrigerator until ready to finish.
To finish the truffles: Melt the remaining
8 ounces of chocolate in a bowl over a saucepan
of simmering water, stirring occasionally.
Set the bowl aside and let cool slightly,
stirring occasionally, until just cooler
than body temperature.
Put enough cocoa powder in a bowl to form
a small pile. Wearing rubber gloves and
working with 1 truffle at a time, rub some
of the melted chocolate all over the truffles
and roll quickly in your hands until smooth.
Drop the truffles into the cocoa powder,
roll to coat completely, and transfer to
a platter. Store in a cool, dry place.
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