You may also like
Categories:Viewed: 57 - Published at: 7 years ago
Ingredients
- 1/2 cup heavy cream
- 12 ounces semisweet chocolate finely chopped
- 1/4 cup unsalted butter cut into pieces and softened
- 1/2 cup raspberry jam seedless red
- 2 tablespoons chambord
- 1 pinch salt
- 1/2 cup unsweetened cocoa powder sifted
Method
- In a saucepan bring cream just to a boil over medium heat.
- Remove the pan from the heat and add the chocolate. Stir the mixture until chocolate is melted completely and mixture is smooth.
- Let the mixture cool slightly and then add butter, bit by bit, stirring until smooth.
- Stir in the jam, the Chambord and a pinch of salt.
- Transfer mixture to bowl. Chill, covered, for 4 hours or until firm.
- Make teaspoon sized balls out of the mixture and roll in the cocoa powder.
- Chill truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.
