RASPBERRY TRUFFLES
Put chocolate in a large bowl.
Add the cream, butter and corn syrup to a pot on medium heat and cook till ingredients come to a simmer. Don't boil it!
Pour over the chocolate and wait 1 minute. Then stir till it gets all smooth and gooey.
Add the rest of the ingredients. Mix well.
Cover bowl and place in fridge for 1 hour.
RASPBERRY SAUCE
In a pot on medium heat add cornstarch, sugar, water and raspberries and bring to a boil.
Boil for 1 minute while stirring constantly.
Pour raspberries in to a sieve that is over a bowl and gently press the raspberry liquid through leaving some the pulp and the seeds.
Store in refrigerator or freeze.
COFFEE AND GINGER TRUFFLES
Put chocolate in a large bowl.
Add cream, butter, instant coffee and corn syrup to a pot on medium heat and cook till ingredients come to a simmer. Don't boil it!
Pour over chocolate and wait 1 minute then stir till smooth and gooey.
Add the rest of the ingredients. Mix well.
Cover bowl and place in fridge for 1 hour.
TO ROLL THE TRUFFLES
On a piece of parchment paper spoon out tsp size lumps so that they are not touching.
Place in the fridge for another hour. This extra hour in the fridge is optional, but it will make them more manageable to work with.
Take them out of the fridge and roll each lump into a ball, then either roll them in the raspberry sugar, or the spice mixture for the coffee ones. You can leave them like that or you can dip them in chocolate.
It can be a bit tricky to dip them in chocolate. This a
Video on how to dip Truffles that might help.
Sprinkle with a touch of sugar or spice after dipping and your done!
