Makesabout 50
- Active time:50 min
- Start to finish:2 hr (includes chilling)
December 2004
These truffles are a great homemade gift. Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe.
-
1/4
cup
heavy cream
-
7
oz
fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor
-
1 1/2
tablespoons
framboise (raspberry eau-de-vie) or brandy
-
6
oz
fresh raspberries (1 cup)
-
3/4
cup
unsweetened cocoa powder
-
Line a tray with wax paper.
-
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.
-
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.
Cooks’ note: Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.
