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To make centers, melt 8 ounces of chocolate.
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Meanwhile, heat butter and cream in small saucepan over medium heat until butter is melted and small bubbles form around edges.
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Pour into medium bowl.
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Stir in melted chocolate.
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Whisk in jam and lemon juice, blending until smooth.
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Cover loosely, refrigerate 1 to 1 1/2 hours or until firm.
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Line baking sheet with parchment or waxed paper.
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Spoon truffle mixture into mounds on parchment paper; use about 2 teaspoons per truffle to make 36 truffle centers.
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Refrigerate 15 minutes or until firm.
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Dust hands with comstarch and roll mounds into balls, coating hands with comstarch as needed.
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Arrange on another lined baking sheet.
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Let stand, uncovered, at room temperature at least 2 hours or overnight until thin crust forms.
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Line another baking sheet with parchment or waxed paper.
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For shell, melt 1 1/2 Ib.
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chocolate in medium bowl.
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Stir until smooth.
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Temper using 6 oz.
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chocolate.
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Place bowl of tempered chocolate on folded towel doubled in back so bowl tilts slightly forward.
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Place truffle centers on one side of bowl and lined baking sheet on the other.
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Immerse truffle center in chocolate, rounded side up.
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*Using dipping fork or regular fork, remove truffle from chocolate.
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Tap fork several times to drain excess chocolate; lightly scrape fork on rim of bowl.
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Place truffle on lined baking sheet using toothpick or skewer to slide it off fork.
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Repeat with remaining truffle centers.
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Sift cocoa powder over tops of dipped truffles or sprinkle with nuts before chocolate dries.
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Refrigerate10 minutes or until set.
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TIP*For best shine, dip truffles in cool room, about 65F.
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to 70F.
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If room is warm, dip and refrigerate 12 centers at a time.
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Centers should be at room temperature when dipped.
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A cold dipped center will expand when it warms to room temperature, causing chocolate shell to crack and filling to ooze out.
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TIP: Lemon juice adds a little zing to these flavorful raspberry truffles and extends.
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their shelf life when stored in a cool place.
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The comstarch makes the mixture easier to roll into balls and forms a thin, flavorless crust, enabling you to dip them at room temperature.
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It's not necessary to temper the chocolate that's used to make the truffle centers.
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For professional results, however, truffle centers should be dipped in tempered chocolate.
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It is thicker than untempered chocolate, clings better and is less likely to form a puddle at the bottom of the truffle.
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Best of all, the truffles will remain shinyeven at room temperature.
