Ingredients:
1/4 cup heavy cream
7 ounces fine-quality bittersweet chocolate, not extra-bitter or unsweetened,finely chopped in a food processor
1 1/2 tablespoons framboise eau-de-vie or 1 1/2 tablespoons brandy
6 ounces fresh raspberries ( 1 cup)
3/4 cup unsweetened cocoa powder
Directions:
Special equipment: a large sealable plastic bag.
Line a tray with wax paper.
Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat or in microwave oven.
Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth.
Stir in framboise.
Pat raspberries dry if necessary.
Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray.
Coat remaining raspberries in same manner, working in batches of 6 to 8.
Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
Put cocoa in a sealable bag and add all of truffles.
Seal bag, leaving some air in, and shake to coat.
Empty bag into a shallow bowl.
Transfer coated truffles to a platter with your fingers, shaking off excess cocoa.
Keep chilled until ready to serve.
Servings: 50
Time preparation: 15 min.
Time total: 20 min.