Chocolate Chambord Truffles
Ingredients
1/2 cup heavy cream
12 ounces semisweet chocolate, finely chopped
1/4 cup unsalted butter, cut into pieces and softened
1/2 cup seedless red raspberry jam
2 tablespoons Chambord
pinch of salt
1/2 cup unsweetened cocoa powder, sifted
Preparation
1
In a saucepan bring cream just to a boil over medium heat.
2
Remove the pan from the heat and add the chocolate.
Stir the mixture until chocolate is melted completely and mixture is smooth.
3
Let the mixture cool slightly and then add butter, bit by bit, stirring until smooth.
4
Stir in the jam, the Chambord and a pinch of salt.
5
Transfer mixture to bowl. Chill, covered, for 4 hours or until firm.
6
Make teaspoon sized balls out of the mixture and roll in the cocoa powder.
7
Chill truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.
.
About
Despite their decadence truffles are easy to make! They can be kept chilled in an airtight container for 2 weeks.
Yield:
40.0 truffles
Added:
Thursday, February 11, 2010 - 6:08pm
