Bittersweet chocolate infused with Chambord, a black raspberry liqueur produced in the Loire Valley of France, coated in velvety white chocolate and sprinkled with colored sugar crystals. Need I say more?
Happy Valentine’s Day!
For the dark chocolate ganache center, you will need:
1 lb. bittersweet chocolate (use high quality chocolate, not chocolate chips)
1 cup heavy cream
2 T. light corn syrup
2 T. unsalted butter, softened
2 T. Chambord liqueur
Makes about 50 truffles
Chop bittersweet chocolate and place in a shallow bowl with the softened butter.
In a saucepan, bring the cream and corn syrup to the boiling point, but do not boil. Remove from heat and pour over chocolate and butter.
Allow to sit for a minute, then stir gently to melt without incorporating too much air. Cool slightly before adding the Chambord.
Allow to firm up covered in the refridgerator for about 2 hours. Line a cookie sheet with parchment paper or a Silpat and using a small ice cream scoop or melon ball slicer, scoop the ganache onto the cookie sheet.
Coating for ganache-
1lb. tempered white chocolate
Tempering is necessary for the chocolate to harden at room temperature and maintain it’s luster. It will give your coating that snap.If you prefer to skip this process, simply roll the ganache in sweetened cocoa powder and store the truffles in the refridgerator.
Line a cookie sheet with parchment paper or a Silpat. Dip truffles in tempered white chocolate and place on the lined cookie sheet.
Sprinkle with colored sugar and set aside. Tempered chocolate sets up quickly.
Store covered at room temperature.