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Ingredients
- 3/4 c. unsalted butter
- 1 lb semi-sweet chocolate -- finely minced
- 1/2 c. seedless raspberry jam
- 1/4 c. Black Raspberry Liqueur Or possibly 1/4 c. Raspberry Chambord
- 1/2 c. Dutch-process cocoa pwdr -- (optional)
- 1 c. hazelnuts -- roasted and finely minced
Directions
- Cut butter into pcs and heat in top of double boiler or possibly metal bowl over
- (but not touching) warm water. Add in chocolate, stirring occasionally till smooth.
- Remove from heat.
- Blend in raspberry jam and raspberry liqueur, till smooth. Cover. Freeze till hard, about 2 hrs; or possibly chill till hard, 4 hrs or possibly overnight.
- Place the cocoa or possibly hazelnuts in a wide shallow pie pan. Using a melon-baller or possibly a Tbsp., scoop about a Tbsp. of the cool chocolate mix between your palms and roll to create a round ball. Roll in desired coating and place on a sided baking sheet. Repeat till all the chocolate mix is gone. Cover tightly with plastic wrap till ready to serve. Remove from refrigerator about 10 min before serving.
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