This recipe for chocolate raspberry truffles was developed by Amy, daughter of Gary Guittard who owns San Francisco-based Guittard Chocolate Co. She created this recipe while testing combinations in the kitchens of Collection Etienne (honoring Amy’s great grandfather Etienne, who founded the company during the Gold Rush) while home on summer vacation from college.
She says raspberry is an excellent enhancement to either Collection Etienne 64% Cacao Baking Bars or 61 % Cacao Semisweet Chocolate. You can use either to make these truffles.
Comment: I made the truffles today. Super easy. Tasted the chocolate mixture and added a second tablespoon of raspberry preserves for a more fruity flavor, but be careful not to add too much and make the mixture too wet to role. The truffles were a hit at home and at work. Perfect make-ahead treat for parties and hostess gifts.
No baking. But truffles should be kept cool before serving. Chocolate melts at about body temperature.
Yield: 24 one-inch truffles.
7 oz. generous 1 & ¼ cups Collection Etienne 61% Cacao Semisweet Chocolate wafers
¼ cup heavy cream
1 tbs. seedless raspberry preserves
½ cup finely chopped topping of choice to roll truffles in, for example: shredded coconut, sifted cocoa powder or powdered sugar, chopped nuts
Combine chocolate, cream and preserves in small saucepan over very low heat, stirring constantly until melted and smooth.
Chill about 3 hours or until firm enough to handle. Alternatively, chill overnight and let stand at room temperature until soft enough to scoop.
Form into one-inch balls using a scoop or two teaspoons.
Roll between palms of hands to smooth out balls.
Use topping of choice to roll truffles in.
Refrigerate until ready to serve.
Find Amy’s new chocolate cookbook with her family’s recipes — old and new — from Chronicle Books at: http://www.chroniclebooks.com/titles/food-drink/baking-desserts/guittard-chocolate-cookbook.html