Chocolate-covered Raspberry Truffles
If a box of chocolates says, “I love you”, imagine what a tray of homemade chocolate-covered raspberry truffles could say. This Valentine’s Day, use this elegant yet simple recipe to show that special someone how much you care. Of course, if there is no special someone, you can always just treat yourself. All of us here at Gloobbi agree that love begins at home.
1/4 cup heavy cream
7 oz fine-quality bittersweet chocolate (Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe), finely chopped
1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy
6 oz fresh raspberries (1 cup)
3/4 cup unsweetened cocoa powder
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. 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 serve.
Cook’s note: Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.
Recipe by Shelly WISEMAN
Photo by Romulo YANES
Recipe courtesy of Epicurious