Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (13 page)
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Authors: Anita Chu
2.
Place the chopped chocolate in a bowl.
3.
Place cream in a saucepan over medium-high heat and bring to a boil.
4.
Pour cream over the chocolate and wait 1 minute. Slowly stir with a wooden spoon or whisk until the chocolate is melted and combined with the cream.
5.
Add the raspberry puree and butter, and stir just until the mixture is smooth, thick, and uniform.
6.
Pour the ganache into a baking pan. Let it set at room temperature until firm enough to scoop, 2 to 4 hours.
7.
Make the truffles per the rest of the recipe for dark chocolate truffles, starting with
step 6
.
Yield:
About 40 truffles
Storage:
Store in an airtight container in a cool, dry place for up to 1 week.
Mocha Truffles
⅔ cup heavy cream
1 tablespoon instant espresso powder
8 ounces bittersweet chocolate, chopped
1 tablespoon coffee liqueur
2 teaspoons unsalted butter, room temperature, cut into pieces
1 pound bittersweet chocolate
1.Combine cream and espresso powder in a saucepan over medium-high heat and bring to a boil.
2.Place the chopped chocolate in a bowl.
3.Pour cream over chocolate and wait 1 minute. Stir with a wooden spoon or whisk until the chocolate is melted and combined with the cream.
4.Add the coffee liqueur and butter and stir just until the mixture is smooth, thick, and uniform.
5.Pour the ganache into a baking pan. Let it set at room temperature until firm enough to scoop, 2 to 4 hours.
6.
Make the truffles per the rest of the recipe for
dark chocolate truffles
, starting with
step 6
.
Yield:
About 40 truffles
Storage:
Store in an airtight container in a cool, dry place for up to 1 week.
