Email to Cat      

Bittersweet Raspberry Vodka Truffles

Source of Recipe


Alice Medrich






List of Ingredients



• 8 ounces bittersweet or semisweet chocolate, chopped fine *
  
• 5 Tbsp unsalted butter, cut into small pieces
  
• 1 egg yolk, at room temperature
  
• 2 Tbsp boiling water
  
• 2 Tbsp raspberry vodka
  
• 1/3 cup premium-quality unsweetened cocoa powder
  






Instructions



1. Place chocolate and butter in a 4- to 6-cup heatproof bowl set in wide skillet of barely simmering water, over low heat. Stir frequently until chocolate and butter are completely melted and smooth. Remove bowl from water bath. Place a fine strainer over it and set it aside. Leave skillet on low heat.
   
   
2. Place egg yolk in small, stainless-steel bowl. Gradually stir in boiling water. Place bowl in skillet and stir constantly until yolk mixture registers 160° on an instant-read thermometer. Remove from skillet and scrape yolk mixture immediately into strainer over melted chocolate. Add vodka and stir gently (without whisking or beating) just until mixture is smooth. Pour into clean shallow bowl. Cover and chill until firm, 2 hours or more.
   
   
3. To form truffles:
   Remove truffle mixture from refrigerator and allow it to soften about 30 minutes, or until mixture is soft enough to scoop. Pour cocoa into pie plate. Dip a melon baller or small scoop into a glass of hot water; wipe off excess water and scrape across surface of chilled truffle mixture to form a rough 3/4-inch ball. It does not have to be perfectly round. Deposit truffle into cocoa. Repeat with remaining truffle mixture. Gently shake pie plate to coat truffles with cocoa. Store truffles tightly covered and refrigerated up to 2 weeks, or freeze up to 3 months.
   
   Makes 30 to 40 bite-sized truffles.
   
   






Final Comments


* If using high-percentage chocolates, adjust recipe as follows:
Use only 6 ounces chocolate marked 64 to 66 percent; use only 5-1/2 ounces chocolate marked 66 to 72 percent, and dissolve 1 to 2 teaspoons of sugar in the boiling water before adding it to the egg yolk.