Chocolate Covered Raspberry Truffles Recipe

Verified Recipe

Time: 20 minutes



  1. heavy cream
  2. bittersweet chocolate
  3. framboise eau-de-vie
  4. fresh raspberries
  5. unsweetened cocoa powder


  1. special equipment: a large sealable plastic bag
  2. line a tray with wax paper
  3. bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven
  4. remove from heat , then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth
  5. stir in framboise
  6. pat raspberries dry if necessary
  7. add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula
  8. 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
  9. coat remaining raspberries in same manner , working in batches of 6 to 8
  10. chill truffles on tray until firm , at least 1 hour , then loosen from wax paper
  11. put cocoa in a sealable bag and add all of truffles
  12. seal bag , leaving some air in , and shake to coat
  13. empty bag into a shallow bowl
  14. transfer coated truffles to a platter with your fingers , shaking off excess cocoa
  15. keep chilled until ready to serve

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