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.