Raspberry Truffles

I want to thank everyone for their kind words and sharing some of their own memories of their furry friends.  Our furry best buddies really bring us lots of love and great times.  While Zoe isn't around anymore, at least I have years of wonderful memories. 

As a little bit of a distraction, I made us all some candy.  This week I decided to keep it simple, no boiling sugar, no pulling taffy and no whipping anything.  It's a good old melt and scoop kind of recipe.  Oh, and it's delicious.  Definitely something you can use to distract yourself.

Raspberry Truffles

Adapted from The Ultimate Candy Book

I was so surprised by these truffles, in a good way!  I used Celestial Seasonings Raspberry tea to infuse the heavy cream.  The raspberry flavor come out so clearly!  These only lasted a matter of minutes at work (Yes, I'm bringing my snacks to my new job.  Gotta make new friends!).  Bring these to your work and everyone will be your friend too! :)

If you don't have any Dutch process cocoa powder then you might need to cut your natural cocoa powder with more powdered sugar.  The natural stuff can be pretty bitter on its own.

16 ounces bittersweet chocolate chips, or chopped chocolate
3/4 cup heavy cream
3-4 raspberry teabags
3 tbsp butter, room temperature
1/2 cup dutch process cocoa powder
2 tbsp powdered sugar

In a small saucepan, dump the contents of the teabags into heavy cream.  Bring cream to a simmer, just until bubbles begin appearing around the edges.  Remove from the heat and let steep for 30 minutes.  Strain off tea leaves through a fine/medium mesh sieve.  Return to the saucepan and bring back to a simmer over low heat.

Pour heavy cream over chocolate chips and stir until smooth.  Add butter and stir to combine.  Cover with plastic wrap and chill until solid.

Combine cocoa powder and powdered sugar in a small bowl.  Using a small ice cream scoop or melon baller, scoop out ganache and roll into 3/4-inch balls.  You might want to use gloves, this will keep the heat of your hands from melting the truffles.  Roll in cocoa powder mixture.  Store in the fridge but let the truffles come to room temperature before chowing down.