Chocolate Raspberry Truffles
20 ounces bittersweet chocolate chopped into small pieces
3/4 cup plus 2 tablespoons heavy cream
6 tablespoons corn syrup
2 tablespoons unsalted butter
6 tablespoons raspberry liqueur such as framboise (6 to 7)
Cocoa powder for dusting
Put 12 ounces of the chocolate in a bowl. Whisk together the cream
and corn syrup in a saucepan and bring to a simmer. Pour over the
chocolate and whisk until thoroughly combined and smooth. Whisk in
butter until smooth and glossy. Add the raspberry liqueur and mix
well.
Pour the chocolate into a deep pan and chill. When the chocolate is
firm, scoop out small truffle balls, using a melon baller or other
small scoop. (Dip scoop in very hot water before each scoop, patting
each time onto a towel to avoid getting water into the chocolate
mixture.) Chill truffles slightly, and then perfect the circular
shape by rolling quickly in palms of your hands. Store the truffles
in the refrigerator until ready to finish.
To finish the truffles: Melt the remaining 8 ounces of chocolate in
a bowl over a saucepan of simmering water, stirring occasionally.
Set the bowl aside and let cool slightly, stirring occasionally,
until just cooler than body temperature.
Put enough cocoa powder in a bowl to form a small pile. Wearing
rubber gloves and working with 1 truffle at a time, rub some of the
melted chocolate all over the truffles and roll quickly in your
hands until smooth. Drop the truffles into the cocoa powder, roll to
coat completely, and transfer to a platter. Store in a cool, dry
place.
Yield: about 6 to 8 servings
Jackie Riley - The Making of a Pastry Chef |