You may also like
Categories:
semisweet chocolate butter liqueur whipping raspberry preserves bittersweet chocolate red colored coarse sugar baking sheets
Viewed: 22 - Published at: 6 years agoIngredients
- 1 lb semisweet chocolate, finely chopped (500 g)
- 2 tsp unsalted butter, softened (10 mL)
- 1 tsp raspberry-flavored liqueur (5 mL)
- 3/4 cup whipping (35%) cream (175 mL)
- 1/4 cup raspberry preserves or jam (50 mL)
- 1 lb bittersweet chocolate, finely chopped (500 g)
- 2 tsp red-colored coarse sugar (10 mL)
- #100 disher or scoop
- Baking sheets, lined with parchment paper or Silpats
Method
- In a bowl, combine semisweet chocolate, butter and raspberry liqueur.
- Set aside.
- In a saucepan, bring cream to a boil over medium heat, about 6 minutes.
- Pour over chocolate mixture.
- Stir until chocolate is completely melted and mixture is smooth.
- Fold in preserves.
- Transfer truffle filling to a shallow dish and let cool at room temperature for 1 hour.
- Cover and refrigerate until firm, about 2 hours or overnight.
- Temper bittersweet chocolate (see Notes)
- Scoop truffle filling into balls, placing on a prepared baking sheet.
- Dip each ball into tempered chocolate.
- Place on prepared baking sheet.
- Sprinkle red sugar on top while chocolate is still wet.
- Let cool until set and dry.
- Store in an airtight container in the refrigerator for up to 1 week.
