Chocolate-Raspberry Truffles - cooking recipe

Ingredients
    1/2 cup heavy cream
    12 ounces best-quality semi-sweet chocolate chips
    1/4 cup butter, cut into bits and softened
    1/2 cup seedless raspberry jam
    2 tablespoons Chambord raspberry liquor (raspberry liqueur)
    1/2 cup sifted unsweetened cocoa
Preparation
    In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
    Add chocolate, stirring, until smooth.
    Let cool slightly and add butter, bit by bit, stirring until smooth.
    Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
    Chill, covered, for 4 hours, or until firm.
    Form mixture by heaping teaspoons into balls and roll in cocoa powder.
    Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
    Keep in an airtight container, chilled, for up to 2 weeks.

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