Chocolate-Covered Raspberry Truffles
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
47
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Line a tray with wax paper
2
Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat
3
Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth
4
Stir in framboise
5
Pat raspberries dry if necessary
6
Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula
7
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
8
Coat remaining raspberries in same manner, working in batches of 6 to 8
9
Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper
10
Put cocoa in a sealable bag and add all of truffles
11
Seal bag, leaving some air in, and shake to coat
12
Empty bag into a shallow bowl
13
Transfer coated truffles to a platter with your fingers, shaking off excess cocoa
14
Keep chilled until ready to serve
15
Line a tray with wax paper
16
Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat
17
Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth
18
Stir in framboise
19
Pat raspberries dry if necessary
20
Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula
21
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
22
Coat remaining raspberries in same manner, working in batches of 6 to 8
23
Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper
24
Put cocoa in a sealable bag and add all of truffles
25
Seal bag, leaving some air in, and shake to coat
26
Empty bag into a shallow bowl
27
Transfer coated truffles to a platter with your fingers, shaking off excess cocoa
28
Keep chilled until ready to serve