Raspberry Truffles
Prep: 35 minutes; Cook: 4 to 5
minutes; Chill & Freeze: 5 1/2 hours
This Recipe makes about 2
dozen truffles.
22
ounces bittersweet chocolate; cut into small pieces
6
tablespoons unsalted butter
1/3
cup seedless raspberry jam
2
tablespoons Chambord or Raspberry Brandy
In a 1-quart glass measure,
combine 10 ounces chocolate and butter. Heat in a microwave oven on high
1 to 1 1/2 minutes, until melted and smooth when stirred. Stir in jam and
liqueur until well blended. Cover and refrigerate until firm, about 4 hours
or overnight. Using a melon baller or small ice cream scoop, scrape
mixture into 1-inch balls. (If mixture is too hard, let stand at room temperature
1/2 hour before shaping). Place truffles on wax per-lined baking pan and
freeze firm 1 hour or longer. In a small glass dish, place remaining
12 ounces chocolate. Heat in a microwave oven on medium 3 to 3 1/2 minutes,
stirring often, until melted, smooth and warm. Using a fork, dip truffles
quickly, one at a time, into chocolate, tapping fork on edge of dish to
shake off excess. Place on wax paper lined baking pan. Repeat dipping process,
stirring chocolate often and scraping down sides of dish, if necessary,
to prevent chocolate from hardening. Refrigerate until chocolate is set,
about 1/2 hour. Wrap in an air tight container and store in refrigerator
2 weeks or in freezer 1 month.
Serve in paper candy cups.
NOTE: Truffles can also
be rolled in finely chopped nuts and sifted cocoa powder instead of dipped
in chocolate. Roll in nuts or cocoa immediately after shaping into balls.
Store in regrigerator or freezer as directed above.
Fabulous Chocolate Truffles
Prep: 35 minutes; Cook: 4 to 6
minutes; Chill & Freeze: 5 1/2 hours
This Recipe will produce 20
large truffles
22-24ounces imported bittersweet
chocolate, cut into small pieces
3/4cup heavy cream
4tablespoons unsalted butter,
cut into small pieces
In a 1-quart glass bowl, combine
10 ounces chocolate and cream. Heat in microwave oven on
high 1 1/2 to 2 minutes or,
until mixture is melted and smooth when stirred. Stir in butter until smooth
and melted. Cover and refrigerate until firm, about 4 hours or overnight.
Using a melon baller or small ice cream scoop, scrape mixture into 1-inch
balls. (If mixture is too hard, let stand at room temperature 1/2 hour
beofore shaping). Place truffles on wax lined baking pan and freeze firm,
1 hour or longer.
Note:
Truffles can also be rolled
in finely chopped nuts and sifted cocoa powder instead of dipped in chocolate.
Roll in nuts or cocoa immediately after shaping into balls. Store in refrigerator
or in an air tight container.
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