Raspberry Truffles Posted by Olga 6/4/02 3:37:34 pm Other liqueurs can be used in place of raspberry liqueur, but raspberry and chocolate make a special combination. These freeze well (well wrapped) for a few months. They should only be kept in the refrigerator for up to one week. 12 ounces bittersweet chocolate 1/2 cup whipping cream 1/3 cup unsalted butter 1/2 cup icing sugar, sifted 4 egg yolks 1/4 cup Chambord or other raspberry liqueur or eau de vie 1/2 cup cocoa, sifted 1/2 cup icing sugar, sifted 1/2 cup finely chopped almonds or hazelnuts Melt the chocolate with the cream and butter over very low heat. Stir in 1/2 cup icing sugar and the egg yolks and beat until smooth. Add the Chambord and refrigerate until firm. Roll the chocolate into bite-size balls. Roll one-third of the truffles in cocoa, one-third in 1/2 cup icing sugar and one-third in nuts. Place in little paper cups and refrigerate or freeze. Serve chilled.