Every year, as part of our Christmas traditions, I make chocolate trifle. It started off accidentally, when a friend came over with it once, and I decided then and there, that this would be something that we would have to do.
Usually it involves me soaking cake in Bailey’s for the bottom layer, but since being employed in a Bottle Shop, I have discovered a whole range of liqueurs that I never even knew existed. There is pretty much something for every occasion! And this particular occasion (i.e. Chocolate Trifle) was calling for me to experiment with a black raspberry liqueur called Chambord. Now I haven’t actually tried the trifle with it yet (on account of that being a Christmas Day only tradition), but seeing as I had this rather large bottle and a whole bunch of festive cheer to give away, I thought I’d try something else.
Enter the best idea I think I have possibly ever had. (Food wise at least)
Chocolate Raspberry Chambord Balls.
I know right? Doesn’t the name make you drool?
I made these balls last week, and honestly they are some of the best things I have ever put in my mouth. I was sorely tempted to keep the ones I had packaged for teacher’s gifts, but Christmas spirit got the best of me, and so I shared. And then, just cause I am so super nice, I thought I’d share the recipe with you too. 🙂
Don’t say I never give you anything. 😉
Anyway, here’s what you need: (for a super huge batch which will leave you with some to give away and some to keep. Adjust it for smaller ones.
2 cups Frozen Raspberries
1/4 Cup of Water
1 Tsp of Sugar
2 Tbs Lemon Juice
900 ml’s Cream
900 gm’s chocolate. (Milk or dark. I used milk cause it’s Boatman’s favourite)
* Because a truffle is basically just chocolate ganache in a ball, you can alter the size of the batch really easily. Just make sure that you have equal parts cream and chocolate and you’re pretty much set.
6 Tbs of Raspberry Sauce (should pretty much use the whole lot)
6 Tbs of Chambord
Cocoa for dusting.
To make the raspberry sauce, just add all the ingredients to the pot and simmer until it has reduced and has a more syrup like consistency.
Using a stick blender, or whatever blending type implement you have (I used a wizz mixer) blitz your berry concoction until it is more or less smooth.
Allow to cool completely. (I refrigerated for a day, but that was a time factor as much as anything else :))
Make your ganache. Heat the cream until it boils and then add your melted chocolate. Mix until it’s all combined.
Add your raspberry sauce and Chambord, mix it nicely and then store in a plastic container in the fridge. Allow that to cool completely too.
When your truffle mixture is set, dust your hands with cocoa powder, and then using a teaspoon (or melon baller if you have one) scoop up balls of the ganache and roll it between your hands until it’s much more ball like. Dust with a little more cocoa powder and put it on a plate and you done! (I had to dust my hands after every ball, and then stop half way through to re-refrigerate the mix because it was too soft. That may not be as necessary in a cooler climate.)
FYI, if your hands don’t look like this afterwards, you’re doing it wrong 😉
Note- I did attempt to cover mine with melted chocolate and crushed up Christmas M&M’s for a festive feel. It might work, if I didn’t live in the tropics, the air con was at about 16 degrees, and the still slightly warm chocolate didn’t melt the ganache the minute they touched. In the end it was just easier to go with the cocoa, and they tasted just as great. But feel free to cover yours with whatever you want!
And there you have it, my now infinitely famous Chocolate Raspberry Chambord Balls. My Christmas present to you.
And because I love them so much, and am thankful for Chocolate, Raspberries Chambord and Rhianna (who taste tested thee little beauties), I’m linking with A Parenting Life for a bit of Thankful Thursday.
Are you thankful for chocolate, and the ability to share it?
Do you want my chocolate trifle recipe too?