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Raspberry Truffles

gluten free raspberry truffels

 

I really want to tell you an amazing story about something going on in my life. But really, this week was fairly uneventful. I only saw Blondie for a couple of hours on Thursday night (he brought me some Pei Wei!). Except for the part where I was in Chicago to be hooked up for a neurostimulator trial. Basically. I now have some electrical leads in my spine and get to keep them for a week to see if the big surgery where they implant the whole contaption will work.

But, that is not a fun and exciting story. It only explains why I am only comfortable lying down or standing up. For some reason, I can’t get comfortable while sitting. (It might have something to do with the multiple stitches in my back holding things in place). So, I am baking. I made lemon-thyme shortbread, these truffles and the yeast starter for raspberries & cream doughnuts.

Tomorrow, I will be baking a brown sugar spice cake to do my time arts class homework.

That’s a lot of desserts. ¬†Too bad Blondie went to South Bend for a Notre Dame football game and skipped out on coming to Champaign to take care of his invalid girlfriend. No baked goods for him until next weekend.

Maybe Emily will have a cookout tomorrow, and there will be people around to eat all these goodies. Or else I am going to have to hunt down my art class instructor and bribe him with baked goods to give me an A.

 

 

Raspberry Truffles
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Recipe Type: Dessert
Author: Mary Fran Wiley
Prep time: 10 mins
Cook time: 90 mins
Total time: 1 hour 40 mins
Serves: 40
Truffles are deceptively easy, decadent and elegant. This recipe makes about 25 truffles and can be scaled up or down. There really is only about 10 minutes of prep, but there is an hour or two of waiting time.
Ingredients
  • 225 grams (8 ounces) dark chocolate, the better the chocolate the better these will taste
  • 1 cup heavy cream (or So Delicious cream will work for vegan truffles)
  • 2 tablespoons raspberry liqueur
  • 1/2 cup cocoa
Instructions
  1. Finely chop the chocolate and put into a mixing bowl.
  2. Heat the heavy cream in a small sauce pot on medium until it is about to boil.
  3. Pour the cream over the chocolate and let sit for 1 minute.
  4. Stir the chocolate and cream until you have one smooth mixture.
  5. Add the liquer.
  6. Put in the fridge to set up for a couple of hours.
  7. Scoop ganache with a cookie scoop (or a spoon if you don’t have a scoop) and roll into balls.
  8. Roll in cocoa and allow to set up before serving.
Google Recipe View Microformatting by Easy Recipe
1.2.4

 

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