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-inch bowl.

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 tightly covered.

YIELD: 3 Dozen