Ingredients:
- 1 pound
bittersweet chocolate, broken into pieces
- 1/2
cup
raspberry liquor
- 10
egg yolks
- 1
cup
butter cut into chunks, at room temperature
- 3
cup
powdered sugar, sifted
- 1/4
cup
unsweetened cocoa powder
- 60
raspberries (optional)
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Directions:
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Melt chocolate with raspberry liquor in a double boiler over medium heat.
Remove and carefully whisk in egg yolks, one at a time.
Add the butter a bit at a time, stirring well after each addition.
Add one quarter of the powdered sugar at a time, beating after each addition. When all of the sugar has been incorporated and the mixture is smooth, cover and refrigerate until chilled through.
To roll truffles
Take about 1 1/2 teaspoons of mixture and roll in both hands (coat with a little cocoa powder first) until forming a ball.
Drop truffle in bowl with cocoa powder and agitate bowl so the truffle becomes fully coated with cocoa. Remove and set on a tray.
Make a slight indentation in the top of the truffle and lightly press a raspberry into it so the berry stays in place.
When all truffles have been rolled, refrigerate until ready to serve. With fresh raspberries, serve within a day. (Without raspberries and refrigerated in tightly sealed container, they will keep for a week or more.)
Makes about 60 truffles
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