7 ounces (1 1/3 cups) E. Guittard L'Harmonie 64% dark chocolate, chopped
1/4 cup heavy cream
1 tablespoon seedless raspberry preserves
1/2 cup finely chopped topping of choice to roll truffles in. Examples include nuts (pecans, walnuts, almonds, etc.), shredded coconut, or sifted cocoa powder.
Combine chocolate, cream and preserves in small saucepan over very low heat, stirring constantly until melted and smooth
Chill about 3 hours or until firm enough to handle. Alternatively, chill overnight and let stand at room temperature until soft enough to scoop.
Form into one-inch balls using a scoop or two teaspoons. Roll between palms of hands to smooth out balls.
Use topping of choice to roll truffles in.
Refrigerate until ready to serve.
This recipe comes from the kitchens of E. Guittard. Raspberry is our favorite for its enhancement of the floral notes and balance with the acidity of the E. Guittard 64% L'Harmonie dark chocolate blend. Yield: 24 one-inch truffles
Marmalade, honey or other fruit preserves can be used instead of the raspberry preserves. Be aware that pieces of fruit in the preserves will contribute texture to the truffle and it will not be completely smooth when melted. Be sure to pair your truffle centers with the flavors you choose for your topping.
Recipe © 2003 Guittard Chocolate Company (posted here with permission)