Raspberry Truffles
Yield: 12 – 15 Servings
Ingredients:
10 ounces dark chocolate, chopped
½ cup heavy cream
1 Tbsp butter, room temperature
2 Tbsp raspberry liqueur (Framboise) or ½ tsp raspberry extract
Pinch of salt
8 ounces dark chocolate
1 cup confectioner’s sugar
1-2 Tbsp dark pink luster dust
Directions:
- Place 10 ounces of the chopped chocolate into a small bowl. In a saucepan, bring the heavy cream to a simmer and shut off the heat. Pour over the chopped chocolate and let sit for 2 minutes before whisking to combine. Whisk in the butter, raspberry liqueur or extract, and salt. Chill the smooth ganache, covered in plastic wrap in the refrigerator, for at least an hour or overnight.
- When the ganache has thoroughly chilled, remove it from the refrigerator. Using a melon baller or clean hands, form small balls of ganache. Place these balls onto a chilled cookie sheet. Melt the remaining dark chocolate in the microwave or over a double boiler.
- Drop balls of ganache into the melted dark chocolate. Remove the dipped truffles from the chocolate by lifting them out with a fork and letting any excess chocolate drip off. Return the truffles to the chilled cookie sheet to solidify.
- Combine the confectioner’s sugar and luster dust in a small bowl. Once the chocolate on the truffles has set, about 10 minutes, roll the truffles in the pink dust.
- Serve immediately, or store in an airtight container in the refrigerator for up to 2 weeks.
