Restaurant Recipes
Blues Alley Hazelnut Chocolate
Truffles with Raspberry Sauce
Yield: 4 servings
Ingredients
Truffles
- 1 pound bittersweet or semi-sweet chocolate, chopped
- 1/2 cup water
- 2/3 cup Chambord or raspberry liqueur
- 2/3 pound unsalted butter, diced
- 2 large egg yolks
- 1 cup toasted and finely chopped hazelnuts
Raspberry Sauce
- 2 cups fresh or frozen raspberries
- 1/3 cup granulated sugar
Instructions
Truffles
- Combine all ingredients in metal bowl over double-boiler. Melt very slowly on low heat, stirring constantly until smooth and all chocolate is melted. remove from heat, whisk in egg yolks one at a time, stirring until fully incorporated. Cool to room temperature.
- Place in covered container and refrigerate at least 2 hours.
Raspberry Sauce
- Combine raspberries and sugar in food processor or blender. Process until completely smooth. Strain through fine mesh strainer.
- Scoop chocolate with small ice cream scoop or teaspoon. Roll in chopped hazelnuts.
- Serve with raspberry sauce. Garnish with fresh mint.
Attribution
Posted by LladyRusty at Recipe Goldmine - April 26, 2001.
Source: Chef Calvert Johnston - Blues Alley, Norfolk, Virginia