Truffles Recipe

How to make it

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• 1) First take the Raspberries and put them in a pot and start to cook them...I cooked them for probably 30-45 minutes to reduce them down and get some water out.
• 2) Then add the 7 oz. of heavy cream to the reduced raspberry. Heat to a simmer and then remove from heat.
• 3) Strain the mixture to get the seeds out and poor out directly onto chopped chocolate.
• 4) Since this mixture will be sort of thick you will probably have to put the chopped chocolate and heavycream/raspberry mixture on a double boiler(Pot of hot water with the bowl of chocolate/heavy cream and raspberry over it).
• 5) Stir that mixture lightly with a wisk until it becomes a uniform mass.
• 6) Take off double boiler and if the mixture is still fairly cool(under 100 degrees F. Warm but not hot) then add the 3 oz. of butter and wisk in with medium vigor but towards the slower side...
• 7) Once incorporated you are done for the moment and you can put all the ganache into a small bowl.
• 8) Put plastic wrap over the ganache and place in refridgerator. Let it cool until it hardens up(6 hours).
• 9) Scoop out with spoon or small scooper into small balls and roll in your hands to forms a nice ball...
• You can see how to coat them here...
• http://www.chocolateguild.com/article/info/5