This recipe was developed by Amy, daughter of Gary Guittard, while she was testing recipes in the kitchens of Collection Etienne one summer while home from college. Raspberry is an excellent enhancement to either Collection Etienne 64% Cacao Baking Bars or 61% Cacao Semisweet Chocolate. Yield: 24 one-inch truffles
1 1/4 cups [198g] Collection Etienne 64% Cacao Baking Bars or 61% Cacao Semisweet Chocolate wafers
¼ cup [57g] heavy cream
1 tablespoon seedless raspberry preserves
1/2 cup finely chopped topping of choice to roll truffles in.
Examples include nuts (pecans, walnuts, almonds, etc.), shredded coconut, or sifted cocoa powder.
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.