Recipe for cooking raspberry truffles
Desserts to Go with Coffee and Tea :: Truffles
Raspberry Truffles
Posted by Olga at recipegoldmine.com 6/4/02 3:37:34 pm
Other liqueurs can be used in place of raspberry liqueur, but raspberry and chocolate make a special combination. These freeze well (well wrapped) for a few months. They should only be kept in the refrigerator for up to one week.
12 oz. bittersweet chocolate
1/2 c. whipping cream
1/3 c. unsalted butter
1/2 c. icing sugar, sifted
4 egg yolks
1/4 c. Chambord or other raspberry liqueur or eau de vie
1/2 c. cocoa, sifted
1/2 c. icing sugar, sifted
1/2 c. finely chopped almonds or hazelnuts
Melt the chocolate with the cream and butter over very low heat.
Stir in 1/2 c. icing sugar and the egg yolks and beat until smooth.
Add the Chambord and refrigerate until firm.
Roll the chocolate into bite-size balls. Roll one-third of the truffles in cocoa, one-third in 1/2 c. icing sugar and one-third in nuts. Place in little paper c. and refrigerate or freeze. Serve chilled.
