Recipe by Rita~
A nice treat for Valentines Day! Got this recipe from Gourmet December 2004 Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.
Top Review by Chef Acosta
This is a great recipe! I used Lindt bittersweet chocolate, Grand Marnier in lieu of framboise, and added a tablespoon of butter, just because. It is absolutely delicious and very easy. Thanks for posting!
- 1⁄4 cup heavy cream
- 7 ounces fine-quality bittersweet chocolate, not extra-bitter or unsweetened,finely chopped in a food processor
- 1 1⁄2 tablespoons framboise eau-de-vie or 1 1⁄2 tablespoons brandy
- 6 ounces fresh raspberries (1 cup)
- 3⁄4 cup unsweetened cocoa powder
Directions See How It's Made
- Special equipment: a large sealable plastic bag.
- Line a tray with wax paper.
- Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven.
- Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth.
- Stir in framboise.
- Pat raspberries dry if necessary.
- Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
- Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray.
- Coat remaining raspberries in same manner, working in batches of 6 to 8.
- Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
- Put cocoa in a sealable bag and add all of truffles.
- Seal bag, leaving some air in, and shake to coat.
- Empty bag into a shallow bowl.
- Transfer coated truffles to a platter with your fingers, shaking off excess cocoa.
- Keep chilled until ready to serve.