Chocolate Raspberry Truffles
Deep chocolate and luscious raspberry truffles can be prepared to impress guests with their rich flavor and elegant presentation.
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Instructions
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Process raspberries into a liquid, then strain to remove seeds.
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Combine the strained raspberry puree with powdered sugar and heat over medium, stirring, until thick and reduced by half. Set aside.
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Place chopped chocolate in a large bowl. Heat cream until simmering, then pour over the chocolate and let sit briefly.
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Whisk the chocolate and cream until smooth to form the ganache.
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Whisk corn syrup and the cooled raspberry puree into the ganache.
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Cover the ganache and refrigerate for at least 2 hours until scoopable.
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Line a baking sheet. Scoop the chilled ganache into small balls and place them on the sheet.
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Freeze the truffle balls for 2 hours or until firm.
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Melt candy coating in a microwave-safe bowl, stirring frequently until smooth. Allow it to cool until barely warm.
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Dip each frozen truffle into the melted coating, letting excess drip, then return to the baking sheet.
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Refrigerate the dipped truffles for 30 minutes to set the coating. Optionally, drizzle with melted red candy coating.