Good afternoon everyone! Sorry for the lack of posting lately… I realize I haven’t posted anything this week, even though I’ve been baking up a storm in my kitchen. I just returned from another quick vacation, this time for a Burn down in a deciduous rain forest in North Carolina. This vacation included some relaxing in between lots of hard work and very little sleep! But I got the opportunity to bake a lot of really fun treats, including truffles, pudding shots, and cupcakes for a birthday party, two weddings, and a movie night. So I have a TON of things to blog about. I just haven’t had the time…
I got back from vacation and was completely immobile for a full day and then slammed with work back at my real job. I’m just now catching up with some blogging and have lots of fun posts coming down the pipeline! So watch out! 😉
This post is the first of two about truffles. I first started experimenting with truffles for a New Year’s Eve party, where my theme was decadence. Not many things resonate decadence to me as much as truffles. I’ve experimented with a few different recipes and have fallen in love with dark chocolate raspberry truffles, a recipe adapted from the Barefoot Contessa.
These truffles are pretty easy to make, though they do require a fair amount of work. But, like anything I do, the result is totally worth the effort! These truffles are rich and creamy and as good as most that I’ve tried from gourmet shops. They start with a very basic high-quality chocolate (purchase the best you can find because the quality will make a difference), infused with raspberry liqueur, and dusted with a light coating of cocoa powder.
Click below for the recipe! Have a question? Feel free to ask in the comments below! And thanks for reading! 🙂
Dark Chocolate Raspberry Truffles
Yield: 25 truffles
Begin by assembling your ingredients.
You are going to need:
- 8 ounces good-quality semisweet chocolate (like Ghirardelli, Lindt, etc.)
- 8 ounces bittersweet chocolate
- 1 cup heavy cream
- 1/2 teaspoon vanilla
- 1 tablespoon strong coffee
- 2 tablespoons raspberry liqueur, such as Chambord
- Cocoa power
You are also going to need:
- Medium saucepan
- Medium heat-safe bowl
- Cookie sheet lined with wax paper or parchment paper
- Cookie scoop
First, heat the heavy cream in a saucepan over medium heat. Once the cream begins to boil, remove it from the heat and let it cool slightly.
Coarsely chop or break up the chocolate and place in a heat-safe bowl.
Pour the heavy cream over the chocolate and stir to melt.
Once melted, add the liqueur, coffee, and vanilla. Stir to combine.
Let the chocolate mixture cool slightly, and then cover and refrigerate for an hour.
Remove the chocolate from the refrigerator. Use the cookie scoop (or two spoons) to portion out scoops of the chocolate. The chocolate should be pretty solid and should retain its round shape when placed on the cookie sheet. If the chocolate is too warm, return it to the refrigerator.
Place the cookie sheet in the freezer for approximately one hour to make sure the truffles are fully solid.
Remove the truffles from the freezer. Place approximately 1/4 of a cup of cocoa power in a small bowl. Use your hands to roll the truffles in to small balls, and then coat in cocoa power.
To store, place the truffles in an airtight container. Keep in the refrigerator for up to one week. Remove from the refrigerator and let warm to room temperature before serving.
Tip: If storing the truffles for longer than a day or so, put a few extra tablespoons of cocoa powder in the bottom of the container. As the truffles sit, they will begin to absorb the cocoa powder layer, so just shake the container around a bit to re-coat!