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  • Chocolate Raspberry Truffles

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    Chocolate Raspberry Truffles
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. unsalted butter
    • 1 lb semi-sweet chocolate -- finely minced
    • 1/2 c. seedless raspberry jam
    • 1/4 c. Black Raspberry Liqueur Or possibly 1/4 c. Raspberry Chambord
    • 1/2 c. Dutch-process cocoa pwdr -- (optional)
    • 1 c. hazelnuts -- roasted and finely minced

    Directions

    1. Cut butter into pcs and heat in top of double boiler or possibly metal bowl over
    2. (but not touching) warm water. Add in chocolate, stirring occasionally till smooth.
    3. Remove from heat.
    4. Blend in raspberry jam and raspberry liqueur, till smooth. Cover. Freeze till hard, about 2 hrs; or possibly chill till hard, 4 hrs or possibly overnight.
    5. Place the cocoa or possibly hazelnuts in a wide shallow pie pan. Using a melon-baller or possibly a Tbsp., scoop about a Tbsp. of the cool chocolate mix between your palms and roll to create a round ball. Roll in desired coating and place on a sided baking sheet. Repeat till all the chocolate mix is gone. Cover tightly with plastic wrap till ready to serve. Remove from refrigerator about 10 min before serving.

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