It's no secret that I'm a chocoholic. But not just any chocolate will do. No milk chocolate, no Hershey bars. I don't mean to sound like a chocolate snob, but it takes more than Russell Stover to make me smile. Dark chocolate (70% cocoa please) is absolutely heavenly. And I also tend to be a purist. I've seen some unusual chocolate/fruit pairings -- chocolate with apples, pear, orange, and even pineapple.
But there's one fruit that seems (in my humble opinion) a perfect match with dark chocolate--raspberries.
The last two recipes have been a bit time-consuming. Today's is much easier and quicker.
Chocolate Raspberry Truffles
1 1/3 cups semi-sweet chocolate chips
2 tablespoons heavy or whipping cream
1 tablespoon butter
2 tablespoons seedless raspberry jam
cocoa powder and/or confectioners sugar for decoration
In a small heavy-gauge saucepan, combine semi-sweet chocolate chips, heavy cream, and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam.
Remove from heat. Cover with plastic wrap; freeze 20 minutes or until very thick.
Drop by level measuring teaspoonsful onto wax paper-lined cookie sheets. Freeze 15 minutes and then roll into balls. Freeze for another 15 minutes, or until very firm.
Roll in cocoa powder or confectioners sugar until well coated. Store in airtight container in refrigerator.
Makes about 48.