Prep 2 hrs
Cook 0 mins
- 8 ounces semisweet chocolate, coarsely chopped
- 1⁄4 cup unsalted butter
- 2 tablespoons heavy whipping cream
- 1⁄2 cup raspberry jam
- 2 tablespoons lemon juice
- 1⁄2 cup cornstarch
- 1 1⁄2 lbs semisweet chocolate, coarsely chopped
- 6 ounces semisweet chocolate, in 1 to 2 pieces
- 1⁄4 cup unsweetened cocoa
- 1⁄4 cup roasted hazelnuts, finely chopped
- To make centers, melt 8 ounces of chocolate.
- Meanwhile, heat butter and cream in small saucepan over medium heat until butter is melted and small bubbles form around edges.
- Pour into medium bowl.
- Stir in melted chocolate.
- Whisk in jam and lemon juice, blending until smooth.
- Cover loosely, refrigerate 1 to 1 1/2 hours or until firm.
- Line baking sheet with parchment or waxed paper.
- Spoon truffle mixture into mounds on parchment paper; use about 2 teaspoons per truffle to make 36 truffle centers.
- Refrigerate 15 minutes or until firm.
- Dust hands with comstarch and roll mounds into balls, coating hands with comstarch as needed.
- Arrange on another lined baking sheet.
- Let stand, uncovered, at room temperature at least 2 hours or overnight until thin crust forms.
- Line another baking sheet with parchment or waxed paper.
- For shell, melt 1 1/2 Ib.
- chocolate in medium bowl.
- Stir until smooth.
- Temper using 6 oz.
- Place bowl of tempered chocolate on folded towel doubled in back so bowl tilts slightly forward.
- Place truffle centers on one side of bowl and lined baking sheet on the other.
- Immerse truffle center in chocolate, rounded side up.
- *Using dipping fork or regular fork, remove truffle from chocolate.
- Tap fork several times to drain excess chocolate; lightly scrape fork on rim of bowl.
- Place truffle on lined baking sheet using toothpick or skewer to slide it off fork.
- Repeat with remaining truffle centers.
- Sift cocoa powder over tops of dipped truffles or sprinkle with nuts before chocolate dries.
- Refrigerate10 minutes or until set.
- TIP*For best shine, dip truffles in cool room, about 65°F.
- to 70°F.
- If room is warm, dip and refrigerate 12 centers at a time.
- Centers should be at room temperature when dipped.
- A cold dipped center will expand when it warms to room temperature, causing chocolate shell to crack and filling to ooze out.
- TIP: Lemon juice adds a little zing to these flavorful raspberry truffles and extends.
- their shelf life when stored in a cool place.
- The comstarch makes the mixture easier to roll into balls and forms a thin, flavorless crust, enabling you to dip them at room temperature.
- It's not necessary to temper the chocolate that's used to make the truffle centers.
- For professional results, however, truffle centers should be dipped in tempered chocolate.
- It is thicker than untempered chocolate, clings better and is less likely to form a puddle at the bottom of the truffle.
- Best of all, the truffles will remain shiny—even at room temperature.
Chocolate making for dummies! Excellent recipe, excellent instructions! These are not so difficult to make with such detailed steps. Fantastic, professional level results! Start making the day before. I used white chocolate for the centre, wow! Otherwise did as I was told.