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Chocolate-Coated Raspberry Truffles

Source of Recipe


From "The Chocolate Cookbook" by Elizabeth Wolf Cohen



List of Ingredients



• 10 squares (10 ounces) bittersweet chocolate, chopped
  
• 6 Tbsp unsalted butter, cut into pieces
  
• 1/3 cup seedless raspberry preserves
  
• 2 Tbsp raspberry-flavored liqueur
  
• 12 ounces (12 squares) bittersweet chocolate, chopped (for coating)
  






Instructions



1. In a saucepan over low heat, melt 10 squares chocolate, butter and preserves, stirring frequently until smooth and well blended. Remove from heat and stir in liqueur. Strain into a bowl and cool. Refrigerate 2 to 3 hours, until firm. Line a cookie sheet with waxed paper or foil. Using a melon baller, a 1-inch ice cream scoop or teaspoon, form mixture into balls. Place on cookie sheet and freeze 1 hour, or until very firm.
   
   
2. In the top of a double boiler over low heat, melt remaining chocolate, stirring frequently until smooth; the chocolate should be 115° to 120° F. Remove from heat and pour into a clean bowl; cool to about 88° F.
   
   
3. Using a fork, dip truffles, one at a time, into chocolate, coating completely and tapping fork on edge of bowl to shake off excess. Place on prepared cookie sheet. Refrigerate until chocolate is set, about 1 hour. Store in an airtight container with paper towels covering truffles to collect any moisture (up to 2 weeks in the refrigerator, up to 1 month in the freezer).
   
   Makes about 24