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Raspberry Truffles

Posted: February 8th, 2012
by michellerene

This recipe was made with the Recipe Maker to create a custom truffle recpe with your choice of chocolate, flavorings, and coatings.

Serves/Yields: Yields 45 to 54 truffles

Created Using: Chocolate Truffles

ancho chile powder Chambord pistachios more more

20 oz. semisweet (55 to 60% cacao) chocolate, coarsely chopped

1 cup heavy cream

1/2 vanilla bean, slit in half and seeds scraped with the tip of a knife

2 Tbs. Chambord

1/4 tsp. ancho chile powder

2/3 cup raspberry jam, heated

2 Tbs. unsalted butter, softened

2 cups finely chopped pistachios

Put the cream and vanilla bean and seeds in a small saucepan. Warm the cream mixture over medium-high heat, stirring occasionally, until the cream begins to boil. Cover, remove from the heat, and let sit for 1 hour. Taste and let sit longer if you want a stronger flavor. Strain the cream and return to the saucepan, discarding the vanilla bean and seeds.

Grind 12 oz. of the chocolate in a food processor until it reaches the consistency of coarse meal, about 30 seconds. Bring the cream to a boil in a small saucepan over medium heat. Add the cream, Chambord, chili powder, and raspberry jam to the food processor and process until smooth, about 10 seconds. Add the butter and process until smooth, about 10 seconds.

Transfer to an 8-inch square glass baking dish, cover tightly with plastic wrap, and refrigerate until firm, about two hours.

Using 2 teaspoons, scoop rounded, heaping teaspoonfuls of truffle mixture onto a large, parchment-lined baking sheet. When all of the truffles are scooped, use your palms to roll the truffles into smooth 1-inch balls (don't worry about making them perfect; slightly irregular truffles have an appealing homemade appearance). Transfer the truffles to the refrigerator and chill for at least 20 minutes.

Melt the remaining 8 oz. of chocolate in a medium heatproof bowl set in a small skillet of barely-simmering water, stirring occasionally until smooth. Transfer the bowl to a work surface.

Put the chopped pistachios in a medium bowl.

Working in batches, use a fork to dip the truffles in the melted chocolate, then roll them in the chopped pistachios until well-coated. Let the truffles cool for a minute or two in the bowl of chopped pistachios, then return them to the parchment-lined baking sheet.

Let the truffles sit at room temperature for at least 15 minutes before serving. If not serving right away, store them in an airtight container for up to 5 days. Bring them to room temperature before serving.