Who knew that truffles are basically chocolate and cream? When I saw this 2 ingredient basic recipe in the Every Day with Rachael Ray magazine, it had to be one of my “new things”. The basic recipe is to warm 3/4 cup heavy cream to a simmer and pour into a bowl with 12 ounces chopped semisweet or bittersweet chocolate to make a ganache. Then the magazine offers several variations to jazz up the truffles. I chose the variation made with raspberry liqueur since that is a new ingredient for me.
The basic recipe says to cover and chill the ganache for 2 hours. Then, using a tablespoon measure or scoop, form the ganache into balls and chill on parchment paper until firm, about 30 minutes. The Fresh Raspberry variation calls for 3 Tablespoons raspberry liqueur added to the warm ganache. Line mini muffin pans with paper cups. Spoon 1 Tablespoon warm ganache into each cup and press one raspberry into the center.
Chill for 2 hours and enjoy. As the magazine says – ridiculously simple! Who knew?