Raspberry Truffles

• 1 lb semisweet chocolate, finely chopped (500 g)
• 2 tsp unsalted butter, softened (10 mL)
• 1 tsp raspberry-flavored liqueur (5 mL)
• 3/4 cup whipping (35%) cream (175 mL)
• 1/4 cup raspberry preserves or jam (50 mL)
• 1 lb bittersweet chocolate, finely chopped (500 g)
• 2 tsp red-colored coarse sugar (10 mL)
• #100 disher or scoop
• Baking sheets, lined with parchment paper or Silpats

1. In a bowl, combine semisweet chocolate, butter and raspberry liqueur.
2. Set aside.
3. In a saucepan, bring cream to a boil over medium heat, about 6 minutes.
4. Pour over chocolate mixture.
5. Stir until chocolate is completely melted and mixture is smooth.
6. Fold in preserves.
7. Transfer truffle filling to a shallow dish and let cool at room temperature for 1 hour.
8. Cover and refrigerate until firm, about 2 hours or overnight.
9. Temper bittersweet chocolate (see Notes)
10. Scoop truffle filling into balls, placing on a prepared baking sheet.
11. Dip each ball into tempered chocolate.
12. Place on prepared baking sheet.
13. Sprinkle red sugar on top while chocolate is still wet.
14. Let cool until set and dry.
15. Store in an airtight container in the refrigerator for up to 1 week.

semisweet chocolate, butter, liqueur, whipping, raspberry preserves, bittersweet chocolate, redcolored coarse sugar, baking sheets

Taken from www.cookstr.com/recipes/raspberry-truffles (may not work)