Chocolate-Covered Raspberry Truffles

Directions

1. 1
   Line a tray with wax paper.
2. 2
   Truffles can be chilled, covered after 1 hour, up to 2 days. Coat with cocoa powder up to 1 hour before serving.
3. 3
   Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat.
4. 4
   Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.
5. 5
   Pat raspberries dry if necessary.
6. 6
   Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
7. 7
   Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to
8. 8
   Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
9. 9
   Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl.
10. 10
    Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.