|Milk couverture, 37%, chopped or coins|
|Dark couverture, 63%, chopped or coins|
|Unsalted butter, softened|
|Dark chocolate truffle shells|
|Dark couverture, 63%, tempered, for capping and dipping|
|Raspberry Finishing Powder (recipe follows)|
1 In a medium pot, combine the cream, confectioners’ sugar, and raspberry puree and bring to a boil over medium heat.
2 Combine the milk and dark couverture and the invert sugar. Pour the hot cream mixture over the couverture mixture, and set aside undisturbed for 1 minute.
3 Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.
4 Cool the mixture to 94&F/34.5&C. Blend in the lemon juice and butter using an immersion blender.
5 Cover with plastic wrap and let cool to 88&F/31.1&C.
6 When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the shells. Let set overnight at room temperature.
7 Cap the truffles with the dark couverture once the ganache has completely set.
8 Coat the truffles in the dark couverture by hand.
9 Before the couverture sets, roll the truffles in the Raspberry Finishing Powder. Let set at room temperature.
10 Store in an airtight container at 57& to 61&F/13.9& to 16.1&C in a dark, dry place.
© 2011 All rights reserved. Published by Wiley.