Chocolate Covered Raspberry Truffles

With this experiment I got to play with chocolate, learn how to ‘temper’ and create little gems I’m quite proud of…

The inspiration:

I saw it in a book and I thought, hey, I can do this…

Bought me some chocolates from my favorite chocolate shop and some raspberries.

Turned the Raspberries into a ganache center

I left them in the fridge over night. Then tempered the chocolate, dipped and refrigerated again. I am quite proud of how the came out.

Here’s the dance steps.

Ingredients:

• *3/4 cup heavy cream
• *20 Ounces bittersweet chocolate
  
• *2 cups firm dry fresh raspberries. (Really important that they are both dry and firm or they get too mushy and break and makes it near impossible)

Instructions

1. 1. Simmer cream in a sauce pan.
2. 2. Remove from heat and add in 8 ounces of chocolate. Let sit for 5 minutes, stir gently and pour into a bowl.
3. 3. Coat the berries in chocolate and place on a cookie sheet covered in foil. Use two spoons to full cover the raspberries which may come out uneven. Then refrigerate until completely firm.
4. 4. Cover another cookie sheet in foil
5. 5. Temper the remaining chocolate
6. 6. Drop the chilled raspberry ganache in the chocolate using two forks to completely cover and remove excess. Repeat with all the berries.

Tempering Chocolate

This is basically placing some of the chocolate in a double boiler until it gets to 115 degrees Fahrenheit (F) and remove from heat. Add more chocolate to naturally reduce the temperature. Continue to do this till the temp gets to 79 Degrees F.  Then bring back to 88 Degrees F using the double boiler. Then while you’re working with the chocolate, try and keep it at 88 Degrees F - never going over 90 Degrees.  A heating pad can help, but I just kept stirring to keep the temp even and was sure to pay close attention.