A deadly combination of two favourite flavours—chocolate and raspberry—will make you everyone's favourite Valentine.
8 squares semi-sweet chocolate, (8 oz)
6 tbsp unsalted butter
1/2 cup seedless raspberry jam
2 tbsp 35% cream
unsweetened cocoa powder, or finely chopped hazelnut
In a small saucepan set into a slightly larger one partially filled with, but not touching, simmering water, melt the chocolate with the butter, stirring until smooth.
Remove chocolate from heat. Add the raspberry jam to the whipping cream, stirring to combine, and then stir into the chocolate mixture until completely smooth.
To produce classic round truffles, refrigerate the mixture until firm, at least 2 to 3 hours. Then, working quickly and with clean, dry hands, roll spoonfuls of truffle mixture into 1/2-in. balls. Immediately drop each ball into a bowl of cocoa powder, and roll around to coat. Avoid handling the truffles too much, as they will melt easily.
Store truffles in a tightly sealed container in the refrigerator.
If you'd rather square truffles, lightly grease an 8-in. (20 cm) square baking pan, line the bottom with waxed paper, and pour in the warm truffle mixture. Refrigerate several hours until firm, then run a knife around the edges of the pan and turn out onto a cutting board. Peel off waxed paper and, with a sharp knife, cut the truffles into small squares. Toss them a few at a time into a bowl of cocoa powder to coat.
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