Forest Raspberry Truffles
Bring cream to a boil remove from the heat.
Add one pound chocolate.
Stir until smooth.
Add Forest Raspberry Balsamic Star and let cool.
Form the cooled chocolate mixture into small balls.
To temper chocolate, care fully heat the Remaining pound of chocolate to 120F.
Let it cool to 80F and then bring the temperature back up to 88F-91F.
Coat synthesis balls in tempered chocolate.
- 1½ cup heavy cream
- 2 lb. dark chocolate, finely chopped
- ¼ cup VOM FASS Forest Raspberry Balsamic Star