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Raspberry Truffles

Raspberry Truffles

Cooking Time

Preparation Time : 1440

Cook Time : 5

Total Time : 1445


Serves 18

  • 8ounces semisweet chocolate

  • 1⁄4 cup butter

  • 2tablespoons cream

  • 1⁄2 cup raspberry jam (preferably seedless)

  • 2tablespoons lemon juice

  • 1⁄2 cup cornstarch

  • 1 1⁄2 lbs chopped semisweet chocolate

  • 6ounces solid semisweet chocolate

  • 1⁄4 cup cocoa (optional)

  • 1⁄4 cup finely chopped nuts (optional)


  • 01

    Melt 8 ounces of chocolate.

  • 02

    Heat the butter and cream until the butter is melted and small bubbles form.

  • 03

    Pour into a small bowl and stir in the chocolate.

  • 04

    Whisk in the jam and lemon juice.

  • 05

    cover and refrigerate 60-90 minutes.

  • 06

    Line a baking sheet with parchment.

  • 07

    Spoon the mixture into mounds (about 2 teaspoons each).

  • 08

    Refrigerate 15 minutes or until firm.

  • 09

    Use the cornstarch to dust your hands, and roll the mixture into balls.

  • 10

    Refrigerate overnight.

  • 11

    Remove centers from the refrigerator to warm to room temperature before the next steps.

  • 12

    Melt 1 1/2 pounds of chopped chocolate and temper as follows.

  • 13

    If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.

  • 14

    When the chocolate is nearly melted, stir to complete the melt.

  • 15

    Let the chocolate cool to 100 degrees.

  • 16

    Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.

  • 17

    Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.

  • 18

    What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.

  • 19

    If the solid chunk is dull, streaky, or grained, it will have the opposite effect.

  • 20

    The taste will be the same, but tempering the chocolate makes the truffles much more attractive.

  • 21

    When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.

  • 22

    Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.

  • 23

    The smear should cool glossy and smooth, and should break with a snap.

  • 24

    Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea).

  • 25

    Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.

  • 26

    Refrigerate until set.



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