-
1
In a food processor or blender, puree raspberries with sugar.
-
2
Push mixture through a fine mesh sieve; discard solids.
-
3
Stir rose syrup into raspberry puree and set aside.
-
4
Place 12 ounces chocolate in a heatproof bowl.
-
5
In a saucepan, bring cream to a simmer.
-
6
Pour cream over chocolate and let rest 3 minutes.
-
7
Starting in center, whisk together chocolate and cream.
-
8
Continue to whisk until mixture turns dark and shiny and has consistency of mayonnaise.
-
9
Cool until slightly warm.
-
10
Whisk butter into chocolate mixture until melted, then stir in raspberry mixture.
-
11
Refrigerate until mixture is as thick as icing, 30 minutes to an hour.
-
12
Transfer mixture to a pastry bag with a large plain tip or to a resealable plastic bag with a corner cut off.
-
13
Line a baking sheet with parchment or waxed paper and squeeze 1 1/4-inch chocolate drops (a bit larger than a Hershey's Kiss) onto paper.
-
14
Refrigerate drops until firm, about 1 hour.
-
15
Using your hands, roll chocolate drops into balls, then return them to baking sheet and refrigerate for another 15 minutes, until their surfaces are matte.
-
16
Meanwhile, to make the coating, set aside 1/4 of the remaining chocolate.
-
17
Place the rest of the chopped chocolate in a microwave-proof bowl.
-
18
Microwave on high for 3 minutes, stopping every 15 seconds to stir.
-
19
Chocolate should feel very warm to the touch (115 to 120 degrees).
-
20
Add reserved chopped chocolate to bowl; stir until mixture is melted and smooth and chocolate has cooled to 82 degrees.
-
21
Return chocolate to microwave on high for another 5 seconds.
-
22
Stir again.
-
23
Line another baking sheet with waxed or parchment paper.
-
24
Use a fork to lower chocolate balls one by one into chocolate coating.
-
25
Turn each one to coat, drain off excess, and place balls on parchment paper.
-
26
If the melted chocolate cools too much and thickens, return it to microwave for 3 to 5 seconds, and stir well.
-
27
Let truffles rest for at least 20 minutes.
-
28
If desired, roll truffles in cocoa powder before serving.
-
29
Store in airtight containers in refrigerator for up to 2 weeks.
-
30
Bring to room temperature before removing lid.
