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Chocolate-covered Raspberry Truffles

Recipe Date:
January 24, 2015
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup Heavy Cream
  • 7 ozs Fine quality, bittersweet chocolate (finely chopped in food processor)
  • 1 1/2 tbsps Brandy
  • 6 ozs Fresh Raspberries
  • 3/4 cup Unsweetened Cocoa Powder
  1. Line a tray with wax paper.
  2. Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in Brandy.
  3. Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. 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. Coat remaining raspberries in same manner, working in batches of 6 to 8.
  4. Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
  5. Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve                                                     

Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving