Razzberry Truffles

The best!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a double boiler, melt 8 ounces of chocolate until smooth.

Step 2

Meanwhile, heat butter and cream in a small saucepan over medium heat until butter is melted and small bubbles form around the edges.

Step 3

Pour sauce into a medium bowl. Stir in melted chocolate.

Step 4

Whisk into the sauce the jam and lemon juice, blending until smooth. Cover loosely and refrigerate 1 to 1 1/2 hours until firm.

Step 5

Line a baking sheet with waxed paper. Spoon truffle mixture into mounds on wax paper, use 2 teaspoons per truffle to make the centers. Refrigerate for 15 minutes or until firm.

Step 6

Dust hands with cornstarch and roll mounds into balls, coating hands as needed. Arrange on to another lined baking sheet. Let stand, uncovered, at room temperature at least 2 hours or overnight until a thin crust forms.

Step 7

Line another baking sheet with waxed paper. For the shells, melt 1 1/2 pounds of chocolate in a double boiler until smooth. Temper using 6 ounces of chocolate.

Step 8

Immerse truffle centers into chocolate. Using a dipping fork or regular fork, remove truffle from chocolate. Tap fork several times to drain excess chocolate, lightly scrape fork on rim of the bowl. Place truffle on lined baking sheet using toothpicks or skewers to slide it off the fork. Repeat with the remaining truffle centers.

Step 9

Sprinkle with nuts before chocolate dries refrigerate over night.