Ingredients:
16 oz - 74% Dark Chocolate
12 oz - Heavy Whipping Cream
3 oz - Raspberry Dessert Paste
(or Raspberry Jam)
Cook heavy whipping cream to boiling.
Pour boiling cream over top of the 74% dark chocolate and the Raspberry Dessert Paste.
Allow mixture to sit for 30 seconds and then hand whip to emulsify.
Pour into bowl and cover and allow to set overnight.
After the ganache has hardened, use a scoop to make ganache balls.
Dip in chocolate or roll in cocoa powder to finish.
The truffles above were create using a half sphere flexipan mold. When using a flexipan mold, the mold must be sprayed with cocoa butter prior to pouring the ganache in it so that the truffle is easily removed after setting up. Once the truffle is set up and removed it is dipped into chocolate and decorated by piping chocolate on the top.
The shelf life of this truffle is five to seven days. For a longer shelf life, add inverted sugar in the amount of 2 oz.. It can be corn syrup, honey or other liquid sugar. The corn syrup will smooth out the truffle without changing the truffle flavor. Whereas the honey will sweeten the truffle.
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