Razzberry Truffles - chocolate

Method

• To make centers, melt 8 ounces of chocolate.
• Meanwhile, heat butter and cream in small saucepan over medium heat until butter is melted and small bubbles form around edges.
• Pour into medium bowl.
• Stir in melted chocolate.
• Whisk in jam and lemon juice, blending until smooth.
• Cover loosely, refrigerate 1 to 1 1/2 hours or until firm.
• Line baking sheet with parchment or waxed paper.
• Spoon truffle mixture into mounds on parchment paper; use about 2 teaspoons per truffle to make 36 truffle centers.
• Refrigerate 15 minutes or until firm.
• Dust hands with comstarch and roll mounds into balls, coating hands with comstarch as needed.
• Arrange on another lined baking sheet.
• Let stand, uncovered, at room temperature at least 2 hours or overnight until thin crust forms.
• Line another baking sheet with parchment or waxed paper.
• For shell, melt 1 1/2 Ib.
• chocolate in medium bowl.
• Stir until smooth.
• Temper using 6 oz.
• chocolate.
• Place bowl of tempered chocolate on folded towel doubled in back so bowl tilts slightly forward.
• Place truffle centers on one side of bowl and lined baking sheet on the other.
• Immerse truffle center in chocolate, rounded side up.
• *Using dipping fork or regular fork, remove truffle from chocolate.
• Tap fork several times to drain excess chocolate; lightly scrape fork on rim of bowl.
• Place truffle on lined baking sheet using toothpick or skewer to slide it off fork.
• Repeat with remaining truffle centers.
• Sift cocoa powder over tops of dipped truffles or sprinkle with nuts before chocolate dries.
• Refrigerate10 minutes or until set.
• TIP*For best shine, dip truffles in cool room, about 65F.
• to 70F.
• If room is warm, dip and refrigerate 12 centers at a time.
• Centers should be at room temperature when dipped.
• A cold dipped center will expand when it warms to room temperature, causing chocolate shell to crack and filling to ooze out.
• TIP: Lemon juice adds a little zing to these flavorful raspberry truffles and extends.
• their shelf life when stored in a cool place.
• The comstarch makes the mixture easier to roll into balls and forms a thin, flavorless crust, enabling you to dip them at room temperature.
• It's not necessary to temper the chocolate that's used to make the truffle centers.
• For professional results, however, truffle centers should be dipped in tempered chocolate.
• It is thicker than untempered chocolate, clings better and is less likely to form a puddle at the bottom of the truffle.
• Best of all, the truffles will remain shinyeven at room temperature.