Raspberry Truffles

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• Step 1

  Combine the cream and glucose syrup in a saucepan. Bring to a boil.

• Step 2

  Pour the hot cream mixture over the chopped white chocolate and let sit for 1 minute to allow the chocolate to melt.

• Step 3

  Using a spoon or spatula, stir the mixture in vigorous small circles in the center of the bowl until it emulsifies.

• Step 4

  Stir outward in larger circles to spread the emulsion throughout the bowl, checking to be certain that all of the chocolate has melted. If necessary, place the ganache over a hot water bath to melt the chocolate. The temperature of the ganache should not exceed 32°C/90°F.

• Step 5

  Stream in the raspberry liqueur, stirring the mixture until it is homogeneous.

• Step 6

  Pour the ganache into a hotel pan, allowing the ganache to cover the bottom of the pan in a thin layer. Place plastic wrap directly on the surface of the ganache.

• Step 7

  Allow to rest at room temperature until it reaches 25°C/77°F or slightly lower, approxi- mately 20 minutes. The cooled ganache should be of a thick but fluid consistency to properly fill the shells.

• Step 8

  Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells half- way to the tops with the ganache.

• Step 9

  Refrigerate the filled truffle shells for 10 min- utes to firm the ganache slightly.

• Step 10

  Using a paper cone, pipe a small pearl of rasp- berry jam into the center of each shell on top of the ganache.

• Step 11

  Using a disposable pastry bag with a small opening cut in the tip, fill the truffle shells the rest of the way with ganache.

• Step 12

  Allow the ganache to crystallize at room tem- perature until the top is solid, for several hours or overnight.

• Step 13

  Seal the truffles using either untempered white chocolate with a sealing tray or tempered white chocolate applied with a paper cone.

• Step 14

  Using a round dipping fork, dip the truffles in the tempered white chocolate.

• Step 15

  When the chocolate begins to set, sift a light dusting of dehydrated raspberry powder over the tops of the truffles.

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