Truffles

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?

  

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