Chocolate-Covered Raspberry Truffles
Decadent chocolate truffles made with fresh raspberries and fine bittersweet chocolate, coated in rich cocoa powder. These elegant confections combine the intense flavor of chocolate ganache with the bright taste of fresh raspberries and a hint of framboise.
Ingredients
- •¼ cup heavy cream
- •7 oz fine-quality bittersweet chocolate
- •1½ tablespoons framboise
- •6 oz fresh raspberries
- •¾ cup unsweetened cocoa powder
- •1 piece sealable plastic bag
Cooking Instructions
- 1.
Line a tray with wax paper.
2 min
- 2.
Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.
10 min
- 3.
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.
15 min
- 4.
Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
60 min
- 5.
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.
10 min
