To make the truffle mixture, put the chocolate with the butter in a bowl over a saucepan of gently simmering water, without the water touching the bottom of the bowl. Stir the mixture gently until melted and smooth.
Let cool a moment; then, stir in the raspberry jam and the Framboise. Chill until firm.
To form the truffles, strain the cocoa into a flat plate. Scoop out a teaspoon of the mixture, with your fingers press it around a fresh raspberry, and drop it into the cocoa.
Roll it around in the cocoa, and lift it with your fingernails to transfer it to a little candy cup. Repeat with the remaining chocolate mixture and raspberries. Serve within 24 hours.
Originally Submitted
4/6/2006
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