Infused Truffles

By Chef Josh

INGREDIENTS

12oz good quality chocolate, chopped

Additional 12oz chocolate for coating, (same as above)

1/3 cup heavy cream- or non-dairy cream

2 tbsp butter/coconut oil

2 shots Raspberry liqueur

DIRECTIONS

Step 1 - Making the ganache

Slowly heat cream until it starts to steam.

Put chocolate in a bowl, pour hot cream over the chocolate and stir until chocolate is melted and incorporated into cream. Whisk in butter until smooth and glossy. Add the raspberry liqueur and mix well.

Chill until solid all the way through, 1 to 2 hours.

Step 2 - Forming the inside

Using a small melon baller or spoon, scoop out about a tablespoonful and quickly roll it into a ball.

Repeat, lining truffles on a baking sheet.

Place baking sheet in the freezer for a few minutes to help the ganache balls set.

Step 3 - Finishing the truffles

While the ganache balls are setting in the freezer, melt the remaining 12ozs of chocolate in a bowl over a saucepan of simmering water, stirring occasionally. Set the bowl aside and let cool slightly, still stirring occasionally, until just warmer than room temperature.

Using candy tools, or a fork and spoon, drop the truffles into the melted chocolate, quickly roll to coat completely, and transfer to a baking tray lined with parchment. Repeat until finished.

Put the tray in the refrigerator until outer shell hardens.

Store in a cool, dry place.

Alternate finishing- Easier method

Put enough cocoa powder in a bowl to form a small pile. Wearing rubber gloves and working with 1 truffle at a time, drop the truffles into the cocoa powder, roll to coat completely, transfer to a lined baking tray. Store in a cool, dry place.

You can also melt different types of chocolate to coat some in Dark, Milk or Bittersweet chocolate.

If coating with the cocoa powder you can also add cinnamon or use powdered sugar.