Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet

Chocolate Raspberry Truffles 1 1/3 cups semi-sweet chocolate 2 TBSP heavy cream 1 TBSP unsalted butter 2 TBSP seedless raspberry jam Truffle Coating 1 cup (6 oz.) bittersweet chocolate 2 tsp. shortening 1/2 cup unsweetened cocoa Truffles: In a heavy saucepan,combine chocolate, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoons onto foil lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm. Coating: Over hot (not boiling) water melt chocolate morsels and shortening, stirring until smooth. Drop frozen truffles, one at a time, into melted coating. Stir quickly to coat, then remove with a fork, shaking off excess. Roll quickly in cocoa. Place on cookie sheet; chill until set. Store, tightly covered, in fridge. Makes approximately 48 truffles. See how many you can resist eating! Toute "Sweet" Cappuccino Truffles 8 oz. semi-sweet chocolate 3 1/2 TBSP butter 2 tsp. instant coffee 1/4 cup evaporated milk Truffle Coating 4 oz white chocolate, melted Truffles: Melt the chocolate and butter together over low heat, stirring frequently. Add the instant coffee and evaporated milk. Chill until set. Roll into balls and freeze for about an hour. Coating: Dip frozen truffles into the white chocolate. Remove quickly and chill on cookie sheet. Store tightly covered in fridge until ready to serve. Mmm...coffee and chocolate - what a combo!