Hidden inside of these chocolate truffles is a tasty raspberry flavor. As Eberhardt challenges us to acknowledge our implicit biases, this chocolate truffle surprises our taste buds with its hidden raspberry taste.
Be careful! Once you taste one, you might not be able to stop!
Chocolate Covered Raspberry Truffles
INGREDIENTS
1/4 cup heavy cream
7 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor
1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy
6 oz fresh raspberries (1 cup)
3/4 cup unsweetened cocoa powder
Special Equipment
a large sealable plastic bag
INSTRUCTIONS
Line a tray with wax paper.
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 framboise.
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.
Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
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.
Cooks' note: Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.
Recipe from Epicurious
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