Razzberry Truffles

Total Time: 2 hrs Preparation Time: 2 hrs

Ingredients

• Servings: 36
• 8 ounces semisweet chocolate, coarsely chopped
• 1/4 cup unsalted butter
• 2 tablespoons heavy whipping cream
• 1/2 cup raspberry jam
• 2 tablespoons lemon juice
• 1/2 cup cornstarch
• 1 1/2 lbs semisweet chocolate, coarsely chopped
• 6 ounces semisweet chocolate, in 1 to 2 pieces
• 1/4 cup unsweetened cocoa
• 1/4 cup roasted hazelnuts, finely chopped

Recipe

• 1 to make centers, melt 8 ounces of chocolate.
• 2 meanwhile, heat butter and cream in small saucepan over medium heat until butter is melted and small bubbles form around edges.
• 3 pour into medium bowl.
• 4 stir in melted chocolate.
• 5 whisk in jam and lemon juice, blending until smooth.
• 6 cover loosely, refrigerate 1 to 1 1/2 hours or until firm.
• 7 line baking sheet with parchment or waxed paper.
• 8 spoon truffle mixture into mounds on parchment paper; use about 2 teaspoons per truffle to make 36 truffle centers.
• 9 refrigerate 15 minutes or until firm.
• 10 dust hands with comstarch and roll mounds into balls, coating hands with comstarch as needed.
• 11 arrange on another lined baking sheet.
• 12 let stand, uncovered, at room temperature at least 2 hours or overnight until thin crust forms.
• 13 line another baking sheet with parchment or waxed paper.
• 14 for shell, melt 1 1/2 ib.
• 15 chocolate in medium bowl.
• 16 stir until smooth.
• 17 temper using 6 oz.
• 18 chocolate.
• 19 place bowl of tempered chocolate on folded towel doubled in back so bowl tilts slightly forward.
• 20 place truffle centers on one side of bowl and lined baking sheet on the other.
• 21 immerse truffle center in chocolate, rounded side up.
• 22 *using dipping fork or regular fork, remove truffle from chocolate.
• 23 tap fork several times to drain excess chocolate; lightly scrape fork on rim of bowl.
• 24 place truffle on lined baking sheet using toothpick or skewer to slide it off fork.
• 25 repeat with remaining truffle centers.
• 26 sift cocoa powder over tops of dipped truffles or sprinkle with nuts before chocolate dries.
• 27 refrigerate10 minutes or until set.
• 28 tip*for best shine, dip truffles in cool room, about 65°f.
• 29 to 70°f.
• 30 if room is warm, dip and refrigerate 12 centers at a time.
• 31 centers should be at room temperature when dipped.
• 32 a cold dipped center will expand when it warms to room temperature, causing chocolate shell to crack and filling to ooze out.
• 33 tip: lemon juice adds a little zing to these flavorful raspberry truffles and extends.
• 34 their shelf life when stored in a cool place.
• 35 the comstarch makes the mixture easier to roll into balls and forms a thin, flavorless crust, enabling you to dip them at room temperature.
• 36 it's not necessary to temper the chocolate that's used to make the truffle centers.
• 37 for professional results, however, truffle centers should be dipped in tempered chocolate.
• 38 it is thicker than untempered chocolate, clings better and is less likely to form a puddle at the bottom of the truffle.
• 39 best of all, the truffles will remain shiny—even at room temperature.