Chocolate-Covered Raspberry Truffles

Ingredients

• 7 oz bittersweet chocolate unsweetened finely chopped (not extra-bitter or )
• 1.5 tablespoons raspberries (raspberry eau-de-vie)
• 0.3 cup cup heavy whipping cream 
• 1 cup raspberries fresh
• 0.8 cup cocoa powder unsweetened

Equipment

• bowl
• sauce pan
• wax paper
• spatula

Directions

1. Line a tray with wax paper.
2. Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat.
3. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.
4. Pat raspberries dry if necessary.
5. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
6. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to
7. Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
8. Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl.
9. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.
10. Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.