29 January 2009


I'm a big fan of Recipezaar.com. I find so many good recipes there. Here's one for the most amazing truffles:

Raspberry Truffles
8 oz semisweet chocolate
1/4 c butter 2 T cream (I use 3 T cream + 2 T Creme de Cocao)
1/2 c raspberry jam (preferably seedless)
2 T lemon juice
1/2 c cornstarch or cocao powder

Melt the chocolate and put in medium sized bowl. Bring the cream and butter to a boil. When boiling remove from heat and add to the chocolate. Mix well. Add jam, lemon, and Creme de Cacao and whisk in. Cover the mixture and place in the freezer for 60-90 minutes. Remove from the freezer, and line a baking sheet with waxed paper. Scoop the mixuture out and place in 2 T balls on the waxed paper. Chill for 15 minutes. Roll balls in the cornstarch or cocao powder, cover loosely with plastic wrap, and chill overnight. The coating I use for these comes from the book "Double Shot" by Diane Mott Davidson:

Chocolate Coating
6 oz dark chocolate
2 T clarified butter (regular unsalted works, too)
Melt chocolate and butter together on low heat. Using 2 forks (this method worked best for me) drop each ball into the melted chocolate and coat, allow excess chocolate to drip off. Then place back on the waxed paper lined cookie sheet. Stir the melted chocolate often. These can be sprinkled with nuts or crushed candies, but this must be done immediately, the chocolate sets very quickly. When the chocolate coating has fully set, serve or wrap in foil.

1 comment:

  1. oh wow. this is gorgeous. i have to try them right away!