Chocolate-covered Raspberry Truffles

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

• Servings: 50
• 1/4 cup heavy cream
• 7 ounces fine-quality bittersweet chocolate, not extra-bitter or unsweetened,finely chopped in a food processor
• 1 1/2 tablespoons framboise eau-de-vie or 1 1/2 tablespoons brandy
• 6 ounces fresh raspberries (1 cup)
• 3/4 cup unsweetened cocoa powder

Recipe

• 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.