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Chocolate-Raspberry Truffles

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READY IN:
5hrs 10mins
YIELD:
40 truffles
UNITS:
US

Ingredients Nutrition

  • 12 cup heavy cream
  • 12 ounces best-quality semi-sweet chocolate chips
  • 14 cup butter, cut into bits and softened
  • 12 cup seedless raspberry jam
  • 2 tablespoons Chambord raspberry liquor (raspberry liqueur)
  • 12 cup sifted unsweetened cocoa

Directions

  1. In a saucepan bring to the cream just to a boil over moderate heat and remove from heat.
  2. Add chocolate, stirring, until smooth.
  3. Let cool slightly and add butter, bit by bit, stirring until smooth.
  4. Stir in jam, Chambord and a pinch of salt and transfer to a bowl.
  5. Chill, covered, for 4 hours, or until firm.
  6. Form mixture by heaping teaspoons into balls and roll in cocoa powder.
  7. Chill on a baking sheet lined with wax paper for 1 hour, or until firm.
  8. Keep in an airtight container, chilled, for up to 2 weeks.

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