Here’s an easy treat for all you chocoholics out there. I got this from a good friend who added them to a platter of goodies one Christmas. I had to have the recipe. It really is crazy simple to make. You need to allow time for the mixture to chill. And I strongly recommend wearing a pair of vinyl gloves for rolling, so you don’t waste any of the chocolate by having it stick to your hands. Then again, if that’s your thing, don’t let me stop you!
- ½ cup seedless raspberry preserves
- 2 tbsps. Raspberry liqueur like Chambord. (I like that you can buy a sample size at the liquor store. I can get a few cookie recipes out of that.)
- 8 oz. good semi-sweet chocolate. (I used Ghirardelli chips. And mistakenly used bittersweet. Still a great flavor.)
- 6 tbsps. butter
- Couverture chocolate for coating. This is a good article on tempering. And dipping.
If you are not dipping your truffles, use ground hazelnuts, grated bitter chocolate, or powdered dutch process cocoa.
- Melt butter in saucepan.
- Add chocolate and preserves and stir until smooth.
- Add liqueur and stir thoroughly.
- Refrigerate until firm, several hours or overnight.
- Scoop with small scoop (I used a melon baller) to desired size, form into balls and coat as desired. Remember, if you are dipping in couverture chocolate, you may want to let them sit again until they have a dry surface.
Keep cool until ready to serve. They get a little soft at room temperature. This made about 45 but your yield could be lower depending on size.