Cognac-Raspberry Chocolate Truffles
- Level: Easy
- Yield: 18 to 24 truffles
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 21 servings
- Calories
- 141
- Total Fat
- 10
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 17
- Sodium
- 13
- Total: 4 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
1 cup heavy cream
1 tablespoon unsalted butter
Pinch of kosher salt
12 ounces good-quality semisweet chocolate, coarsely chopped
3 to 4 tablespoons cognac
1/2 teaspoon raspberry extract
1/2 teaspoon pure vanilla extract
1 to 2 cups Dutch process cocoa powder
Directions
- Put the heavy cream, butter and salt in a small saucepan and bring to a simmer over medium heat. Put the chocolate in a heatsafe bowl, pour the hot cream mixture over it and let it sit until the chocolate is completely melted, about 10 minutes.
- Stir the chocolate-cream mixture with a whisk or rubber spatula until combined and smooth. Stir in the cognac, raspberry extract and vanilla extract, then whisk until the ganache is smooth and shiny. Transfer the ganache to a shallow container, cover and refrigerate until firm, at least 3 hours and up to overnight.
- Line a baking sheet with parchment paper. Put the cocoa powder in a shallow dish. Scoop tablespoons of the firm ganache, roll into balls and roll the balls in the cocoa powder. Transfer the truffles to the prepared baking sheet, cover with plastic wrap and refrigerate until firm, at least 1 hour and up to overnight.
Cook’s Note
The uncoated rolled truffles can be prepared up to 2 weeks in advance. Wrap them tightly in plastic wrap and freeze. When ready to use, allow them to warm at room temperature, still wrapped, for about 20 minutes. Then unwrap and roll in the desired coating.