Saturday, January 30, 2010

Chocolate Truffles with Fresh Raspberries

I wanted to make something special for a friend of mine's shower...something bite-size...something to satisfy a preggo lady's cravings. And I stumbled upon this chocolate truffle with fresh raspberry recipe in Nancy Silverton's Desserts cookbook. If you've never gone through this cookbook, you must take it out of the library. Not sure if it's still in print. My cookbook dealer, Bonnie Slotnick, hunted it down for me a while ago. It is a beautifully simple desserts cookbook with detailed instructions and techniques on how to execute her recipes with perfection. No pictures but her choice of dessert recipes is right up my alley. I did have to use a different truffle base due to this one having alcohol in it and therefore not being very preggo friendly. I combined Ina Garten's and Nancy Silverton's recipes. They came out great. The smaller the truffle, the better. Maury Rubin, City Bakery's Book of Tarts, featured a fresh raspberry with chocolate piped in the hole of each raspberry. I think I will try that one next time with a truffle filling. Anyway, hope you all get to try this once.

20-30 fresh raspberries
7 oz. bittersweet and semisweet chocolate
1/2 cup heavy cream
2 T. coffee
1/2 t. vanilla
For dipping:
8 oz bittersweet and semisweet chocolate
Unsweetened cocoa powder

Chop the chocolates finely with a sharp knife. Place them in a heat-proof mixing bowl.
Heat the cream in a small saucepan until it just boils. Pour the cream into the bowl with chocolate. With a wire whisk, slowly stir the cream and chocolates together until the chocolate is completely melted. Whisk in coffee, and vanilla. Pour into shallow tupperware in a 1" layer. Chill for 20 min. Poke 20-30 indentations 1/2" deep with melon baller. Place a fresh raspberry in each indentation. Dip melon-baller in very hot water before schooping out each truffle. Scoop up 1 raspberry and chocolate surrounding it. Gently form into ball with hands to completely cover the raspberry. Try not to crush the fruit.
As each truffle is formed, place it on a try and refrigerate on a baking sheet lined with parchment paper. Dip the truffles in chocolate and roll in cocoa powder. Refrigerate. Freezing will change consistency of fresh raspberries.
Makes 20-30.