4 ounces bittersweet or semisweet chocolate, cut into small pieces
3 tablespoons heavy cream
1 tablespoon (1/2 ounce) unsalted butter
2 tablespoons flavoring of your choice, such as Grand Marnier, Amaretto, raspberry liqueur, etc.
8 fresh raspberries, optional
Confectioner's sugar or cocoa powder, for coating
1. In a small heatproof bowl set over but not touching simmering water, combine the chocolate, cream, and butter. When the chocolate has almost melted, remove the bowl from the heat and stir the mixture until smooth. Stir in the flavoring of your choice, cover the bowl, and refrigerate, stirring occasionally, until the mixture is thick enough to mound on a spoon, about 30 minutes.
2. Line a baking try with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe eight 1-inch mounds onto the prepared tray. If you like, place 1 raspberry in the center of each chocolate mound, and then pipe a little more of the chocolate mixture to enclose completely. Put the baking tray in the refrigerator and chill the truffles until firm, about 15 minutes.
3. Spread some confectioner's sugar or cocoa powder on a plate or in a bowl. Gently roll each truffle between your hands to give it a round or spherical shape, and then lightly roll it in the sugar or cocoa powder to coat it. Transfer to a plate and store in a cool place until serving.
Makes 8 truffles.
Source: Spago Desserts by Mary Bergin and Judy Gethers with a following by Wolfgang Puck.
Date: June 30, 2003