Chocolate Covered Raspberry Truffles
A nice treat for valentines day! Got this recipe from gourmet december 2004 truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.
Steps
Special equipment: a large sealable plastic bag.
Line a tray with wax paper.
Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven.
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 se.
Ingredients
heavy cream, bittersweet chocolate, framboise eau-de-vie, fresh raspberries, unsweetened cocoa powder