3/4 cup frozen raspberries, thawed
1/4 cup heavy cream
12 oz. good quality white chocolate, finely chopped
1/4 cup unsalted butter, cut into 4 pieces and softened
1 cup crushed almonds
confectioners' sugar (optional)
Directions:
Preheat oven to 350F
Toast the almonds on a baking
sheet for 5 to 10 minutes or until they have taken
on a golden brown color. Allow them to cool completely
then store.
Using a food processor, purée
the raspberries.
Using a fine mesh sieve, strain
raspberries into a small bowl. You will need 3 tablespoons
of the raspberry purée for your truffles.
Over medium head in a small saucepan,
warm the cream (not to boiling).
Remove from heat, add chocolate
and let stand for 1 minute.
Stir the chocolate mixture and
return the saucepan over low heat for approximately
1 minute or until the chocolate has melted, stirring
constantly.
Remove from heat and stir in
butter until it has melted in the chocolate mixture.
Stir in the 3 tablespoons of
raspberry purée you had set aside.
Pour the chocolate mixture into
a medium sized bowl and press some plastic wrap directly
on the surface. Refrigerate overnight.
Next Day:
Using a shallow container or
a dinner plate, spread out the almonds.
Take a teaspoon sized portion
of the chocolate mixture and roll into a ball then
roll it over the almonds, pressing the almonds gently
into the surface.
Place the truffles on a baking
sheet, cover and refrigerate.
Presentation Tip: You can
dust the truffles lightly with confectioners' sugar.
Gourmet Food Recipe:
Raspberry Almond Truffles
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