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Ingredients
- 4 ounce Bittersweet chocolate
- 1 Tbsp. Butter
- 3 Tbsp. Heavy cream
- 2 Tbsp. Boysenberry liqueur
- 1 pt Fresh Boysenberries
- 5 ounce Bittersweet chocolate
- 5 ounce Butter
- 3 x Large eggs
- 3 x Egg yolks
- 1/2 c. Sugar
- 5 Tbsp. + 1 teaspoon flour
Directions
- Directions : Heat the chocolate in a double broiler, remove from heat, add in the butter and set aside. In a separate pot, combine the cream and liqueur and bring to a boil. When boiling, pour over chocolate and stir to combine.
- Let stand till truffle cream is set sufficient to pipe out of a pastry bag, about 45 min. On a wax paper sheet using a piping bag, pipe a one inch circle with the truffle cream. Place a Boysenberry in the center and pipe sufficient cream over to cover the Boysenberry.
- Makes 8 truffles. Refrigeratewhen needed. Cake - Heat the chocolate and butter together in a double boiler over low heat. Combine the Large eggs, yolks and sugar in a mixing bowl.
- With an electric mixer, mix on high speed till the mix triples in volume. Fold in the melted chocolate, then stir in the flour till mixed well. Using a standard sized muffin pan, pour the batter into the c. to 3/4 full. Insert a truffle in the center of each and smooth batter over truffle. Bake at 350 degrees for 12-15 min, or possibly till cake edges begin to pull away from pan.
- Makes 8 cakes.
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