Be sure to use bittersweet chocolate with no more than 60 percent cacao for this recipe.
Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.
Recipe information
Total Time
2 hr (includes chilling)
Yield
Makes about 50
Ingredients
Special Equipment
Preparation
Step 1
Line a tray with wax paper.
Step 2
Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.
Step 3
Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8.
Step 4
Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
Step 5
Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.
