This recipe is so easy, your children can make them with you. If you are sharing with the little ones, just substitute any fruit juice for the 2 TB of raspberry liqueur. I love dark chocolate, and like rolling the truffles in cocoa powder, but if you can switch it up, by rolling them in chopped toasted nuts or coconut.

Dark Chocolate Raspberry Truffles

8 ounces Bittersweet Chocolate (at least 70% Choc Liquor), chopped finely
¾ Cup Heavy Whipping Cream
2 TB Unsalted Butter
2 TB Raspberry Liqueur
½ Cup Unsweetened Cocoa Powder

Step One
Place the chocolate in a bowl and set aside. Heat the cream and the butter on the stovetop until it comes to a boil. Immediately remove it from the heat and pour it over the chopped chocolate. Let it stand for about 5 minutes to soften the chocolate, then whisk the chocolate and the cream mixture together. Be patient, it will get smooth. Add the liqueur.

Step Two
Pour the mixture in a 9 x12” pan and cover it really well with plastic wrap. (Fats like butter and cream pick up off odors in the frig very easily, so you really want it well covered.) Place the pan in the frig for at least 8 hours, or overnight – or until it firms up.

Step Three
Place the cocoa powder on a plate. Remove the chocolate from the frig. Using a teaspoon, scrape the chocolate mixture into a small ball and place it in the cocoa mixture. Roll it around until it is coated, and then place on another plate. At this point you can return them to the frig, or serve them right away.