Raspberry Chocolate Truffles
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22566
16 years ago
How to make it
- Melt 6 oz of the chocolate with the butter,cream,and jam,over low heat and stirring constantly until smooth.
- Remove from the heat and stir in the liqueur.
- Turn into a small bowl,cover,and refrigerate until firm,about 2 hours.
- Line a baking sheet with waxed paper.
- Sift the cocoa powder into a small bowl.
- Using your melon scoop,roll the chocolate mixture into 1" balls.
- Roll in the cocoa .
- Place on the baking sheet.
- Place in the freezer until frozen,about 2 hours
- Melt the remaining 6 oz of chocolate with the small amount of paraffin,over low heat,stirring constantly until smooth.
- Remove the chocolate balls from the freezer.
- Roll in the melted chocolate and return to the baking sheet.
- Refrigerate until firm.
- Keep stored in an airtight container in the refrigerate for up to 1 month or in the freezer for up to 3 months.
- Note: the amount of time to store makes it nice to have on hand for a nice little surprise for someone you would want to feel special.
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