"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Raspberry Truffles Recipe

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This recipe for Raspberry Truffles, by , is from The Jones Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Erin Nurkka
Added: Wednesday, December 20, 2006


8 oz. semisweet chocolate chips
1/4 c. butter
2 tbsp. cream
1/2 c. raspberry jam (preferably seedless and sugarfree)
2 tbsp. lemon juice
1/2 c. cornstarch
1 1/2 lbs. semisweet chocolate chips

Melt 8 ounces of chocolate chips.

Heat the butter and cream until the butter is melted and small bubbles form. Pour into a small bowl and stir in the chocolate. Whisk in the jam and lemon juice.

Cover and refrigerate 60-90 minutes.

Line a baking sheet with wax paper. Spoon the mixture into mounds (about 2 teaspoons each). Refrigerate 15 minutes or until firm.

Use the cornstarch to dust your hands, and roll the mixture into balls. Refrigerate overnight.

Remove centers from the refrigerator to warm to room temperature before the next steps.

Melt 1 1/2 pounds of chips and dip the centers into the chocolate. Place onto wax paper and chill until serving.




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