Raspberry Truffles

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.

Ingredients

• 12 ounces bittersweet chocolate
• 1/2 cup whipping cream
• 1/3 cup unsalted butter
• 1/2 cup confectioners' sugar, sifted
• 4 egg yolks
• 1/4 cup Chambord or other raspberry liqueur or eau de vie
• 1/2 cup cocoa, sifted
• 1/2 cup icing sugar, sifted
• 1/2 cup finely chopped almonds or hazelnuts

Instructions

1. Melt the chocolate with the cream and butter over very low heat.
2. Stir in 1/2 cup confectioners' sugar and the egg yolks and beat until smooth.
3. Add the Chambord and refrigerate until firm.
4. Roll the chocolate into bite-size balls. Roll one-third of the truffles in cocoa, one-third in 1/2 cup icing sugar and one-third in nuts.
5. Place in little paper cups and refrigerate or freeze.
6. Serve chilled.

Attribution

Posted by Olga at Recipe Goldmine 6/4/02 3:37:34 pm.