Chocolate Raspberry Truffles
The first time I made these at home, I was hooked. It's really an easy dessert to prepare and can be done ahead of time for guests. And it packs a huge "Wow" factor.
Photos by Jon Feldman
- 1 1/2 cup Semisweet chocolate
- 3 large squares 70% (or higher) cocoa dark chocolate
- 2 tbsp. Heavy cream
- 1 tsp. butter
- 1/4 cup unsweetened cocoa
- 1 pint fresh raspberries
- 1/2 cup sugar
- 1/2 cup water
- 2 tsp high quality fruit balsamic vinegar reduction
- or . . . 2 tbsp high quality fruit balsamic
Special tools: double boiler (bowl on a pot - without bowl touching water in pot.)
Time: Prep time is about 30 minutes. 2 hours in fridge (or more). And 15 minutes for rolling.
First, let's start the compote. Add berries, water, sugar, and balsamic reduction to a small pot on medium high heat and heat until a thick syrup.
While this is reducing, set up the double boiler. Place just enough water in a pot with a bowl set on top of the pot, so the bottom of the bowl does not touch the water.
Turn heat to a medium setting. Add semisweet chocolate, dark chocolate, heavy cream, and let melt together. Do not try to rush this process as you will burn your chocolate. Patience is the key to almost all pastry type of production. I know this because I have very little of it, and have ruined many items by rushing things or not adhering to the specifics of the recipe.
When the compote has come together, it's time to add that mixture to the chocolate. You have 2 choices at this point. If you prefer a smooth texture to your truffles, strain the mixture in a sieve to create a smooth liquid. If you do not mind the seeds and want a little texture, you can add it just the way it is. I have done it both ways, and my the flavor comes through very well either way.
As the chocolate melts, stir to make sure any lumps melt. Once the mixture is looks smooth, add the butter and mix thoroughly.
Once the chocolate mixture has melted and the butter is combined, place the bowl in the fridge for at least 2 hours to firm up. I have placed the bowl in another bowl of ice to help the process along and that has worked well.
When the chocolate has firm, it's time to roll. This process is going to be messy and the warmth of your hands will help to smooth out the truffles.
If you have a melon baller, it will be very helpful. If not, just use a spoon to scrape out 1.5 oz chunks of chocolate. Roll in your hands to form the balls, and drop in the cocoa to cover the outside. Roll the truffle around in the cocoa and place on a separate plate.
Serve immediately or chill for service later. Here they are served with a garnish of fresh raspberries and a dusting of extra cocoa.
I would now like to apologize for presenting this recipe. Those that I have served these little delights to get distracted and stare at the plate until the truffles are finished. Good luck.