Chocolate Chambord Truffles
1/2 cup heavy cream
12 ounces semisweet chocolate, finely chopped
1/4 cup unsalted butter, cut into pieces and softened
1/2 cup seedless red raspberry jam
2 tablespoons Chambord
pinch of salt
1/2 cup unsweetened cocoa powder, sifted
In a saucepan bring cream just to a boil over medium heat.
Remove the pan from the heat and add the chocolate. Stir the mixture until chocolate is melted completely and mixture is smooth.
Let the mixture cool slightly and then add butter, bit by bit, stirring until smooth.
Stir in the jam, the Chambord and a pinch of salt.
Transfer mixture to bowl. Chill, covered, for 4 hours or until firm.
Make teaspoon sized balls out of the mixture and roll in the cocoa powder.
Chill truffles on a baking sheet lined with wax paper for 1 hour or until they are firm.