So, I asked what you’d like to see and thank you, Allison, for answering!
These tasted heavenly. They were soft and creamy on the inside and the crispness of dark chocolate on the outside. They could easily become an addiction. I personally don’t prefer to use artificial food dyes. Therefore, my raspberry truffles are creamy colored instead of bright pink. If having a pink center is important to you then add a drop or two of red food coloring, I’m guessing that will give you the desired results. The centers never really set up hard, which is an amazing end result, but a little difficult to work with when dipping, but it’s not so bad if you know that going in. Also, if your kitchen is warm I would suggest working in batches, leaving some in the freezer and pulling out 5-6 at a time and dipping.
About 2-2 1/2 dozen
1/2 cup heavy whipping cream
2 T raspberry jelly (I used Polaner’s)
pinch of salt
1 egg yolk
8 oz. white chocolate, melted
1 pound bittersweet OR dark chocolate, melted
In a sauce pan bring cream, jelly and salt to a boil, whisk. Place egg yolk in a separate bowl (glass or metal). Slowly add hot cream mixture to egg yolk (tempering), whisking to incorporate. Add white chocolate. Refrigerate mixture for 1 1/2 hours. Use a mixer to whip filling for 30 seconds. Use a scoop to make the truffle centers, dropping onto parchment or wax paper lined sheet pan. Freeze for
1 hour or overnight.
When you’re ready to dip the centers, melt your dark chocolate, slowly on the stove, in a double boiler (or a glass or metal bowl over pot of simmering water) OR in the microwave, 10 second intervals stirring after each time. Do not over heat or the chocolate will seize up.
Use a fork, I used a pickle fork to do it and it was a bit easier. Set on wax paper to set up, once all dipped store in fridge to finish setting up. The centers will still say creamy.