Red Raspberry Truffles
12 ounces Guittard milk chocolate chips (less 2 tablespoons if
raspberry liquor is not used)
1/2 cup heavy cream (36 percent butterfat)
1 tablespoon raspberry liqueur, optional
1/3 cup fresh or frozen whole raspberries
1/2 cup unsweetened cocoa powder
1. Pour chocolate chips into a microwaveable 1-quart glass bowl.
Microwave on medium power for about 2 minutes. Remove bowl and stir
for one minute. Microwave for one more minute. Remove, stir until
chips are completely melted.
2. Pour cream into 1-quart saucepan and bring to a quick simmer.
Remove immediately from heat.
3. Using a rubber spatula, pour melted chocolate into the pan with
cream. With wooden spoon, stir until combined. If using raspberry
liquor, add and stir until incorporated.
4. Set a fine mesh strainer over a 2-quart glass bowl, and pour
mixture through strainer, using the spatula to move mass through the
screen. Tap bowl on counter for 30 seconds to remove any air
bubbles. Set mixture aside to come to room temperature,
approximately 30 minutes.
5. If using frozen raspberries, remove from freezer and pour into a
zippered resealable bag. Quickly and gently press the raspberries
apart with your fingertips, separating the seeds into individual
pieces. Before they thaw, pour them over the ganache (mixture) and
quickly fold them in.
6. Cover bowl with plastic wrap, making sure the wrap is directly
touching the surface of the ganache, and refrigerate for 6 hours.
Separate 36 candy cups onto a cookie sheet. Pour cocoa powder into a
7. Remove ganache from refrigerator and scoop 1 teaspoon at a time,
getting a raspberry in each scoop and dropping portion into cocoa
powder. Gently shake and swirl bowl to round and evenly coat truffle
with powder. Place finished truffle immediately into candy cup --
finish batch like this until gone.
8. Tightly cover truffles with plastic wrap and return to
refrigerator. Truffles will last for one week, refrigerated, if kept
YIELD: 3 Dozen