Truffles: a rich indulgence

I ventured home this weekend and had a lovely time with my family.  As usual, many hours were spent in the kitchen.  On Saturday morning, my mom and I were discussing my recent trip to Seattle while we sipped on coffee.  Of course I told her about the local chocolatier T and I stumbled upon, and the truffles we indulged in while there. I began inquiring about making homemade truffles and before I knew it we had chocolate melting in a double boiler at 8:45 AM.  Never underestimate the power of my mother.  Within 20 minutes, the truffle filling was chilling in a glass bowl in the refrigerator; which must be done prior to rolling the truffles into small balls.  I was so delighted with this recipe and the variations that could stem from it-that I felt compelled to share it with you.  I cannot wait to experiment with the flavor of the preserves and try different coatings such as ground nuts. I may have gone a bit crazy taking pictures, but the abundance of natural daylight in my Mother's kitchen provides the perfect opportunity for photos!

Ingredients

Adding the cream

Melting the chips in a double boiler

 

Cocoa Powder for dusting

The finished product!

They didn't last long...

Raspberry Truffles: Guittard Chocolate Company
Yield: 20 truffles

1 cup Guittard semisweet chocolate chips (or any gourmet baking chips-we used Ghiradelli)
2 tablespoons unsalted butter
2 tablespoons heavy cream
1 tablespoon rum
1/2 cup unsweetened cocoa powder (for coating truffles)

Combine all ingredients except cocoa powder in top of double boiler.  Over low heat, stir constantly until chocolate is melted and mixture is smooth.  Chill at least 3 hours or until firm enough to handle.  For into one-inch balls, using a scoop or a teaspoon.  Roll in cocoa until coated; refrigerate until ready to serve.

I put half of the truffles in a box to give to a friend, they are a lovely gift!