Raspberry Liqueur Truffles, Improved!





In my first Raspberry Liqueur Truffle recipe, below, the truffles came

out very good but they definitely had a very noticeable amount of

alcohol in them. Last night (1/30/03), I decided to try a modification

of the recipe, that worked unbelievably great!:



Ingredients:



1/2 cup fine Raspberry Liqueur (the better quality the Raspberry

liqueur, the better the truffles will taste. This time, I used the

French Liqueur de Framboise by Trimbach, and the flavor was much, much

better.)

1/2 cup coconut milk

12 oz. mixed semisweet and bittersweet chocolate



and for the coating:



14 ounces of mixed bittersweet and semisweet chocolates

1 tablespoon butter.



Procedu



In a bowl, prepare mix the Raspberry liqueur and the coconut milk, and

be sure to stir together until blended.



Melt the 12 ounces of chocolate carefully in the microwave. (Stir

after one minute and heat in 30 second increments or less, until fully

melted.) If quite hot, let it cool a little before proceeding.



Stir the liqueur/coconut mixture into the melted chocolate until

thoroughly blended. Then chill this mixture until firm, about an hour.



Scoop out small balls of the chocolate/liqueur mixture and place them

on a cookie sheet covered with waxed paper and chill for at least a

half hour.



Melt the butter and 14 ounces of chocolate in the microwave, for the

coating, and stir until blended. Let the melted chocolate/butter

mixture cool a little if quite hot before proceeding.



Place waxed paper on a cookie sheet to place the dipped truffles on.

Dip each of the chilled truffle centers, one-at-a-time, in the melted

chocolate/butter to coat completely and then place on the waxed paper.



When you are finished, chill the truffles for a couple of hours to

harden the coating.