- 1 cup (2 sticks) unsalted butter
- 1/2 cup (1 stick) margarine
- 3 1/4 cups semisweet chocolate chips or 1 1/2 pounds semisweet chocolate, coarsely chopped
- 3 extra-large eggs, whites and yolks separated
- Nonstick spray, for the cupcake tray
- 2 cups chocolate ganache
- 24 raspberries
- About 4 cups chocolate fudge frosting
- 4 ounces white chocolate
Position a rack in the center of the oven and preheat to 320F.
In a small pot, melt the butter and margarine over medium heat. Once melted, remove the pot from the heat and stir in the chocolate with a rubber spatula until melted, then stir in the egg yolks. Set aside.
Put the egg whites in a very clean bowl and whip until stiff peaks form. Take care not to over whip the egg whites or they will break down. Fold in the chocolate mixture.
Spray the wells of a cupcake tray with nonstick spray. Pour 1/3 cup of the mixture into each well.
Bake until the truffles rise up over the top of the wells like little souffls and start to crack at the top. Remove the tray from the oven and let cool completely before unmolding them; the truffles will drop. (If you want to speed the process, after they have cooled slightly, put the cupcake tray in the refrigerator.)
Unmold the truffles and pour the ganache into the sunken tops, about 1 tablespoon per truffle.
Top each truffle with 2 raspberries.
Put the frosting in a pastry bag fitted with the #32 tip and pipe rosettes around the edge of the truffles.
Melt the white chocolate in the top of a double boiler set over simmering water. Dip the tines of a fork in the chocolate and drizzle the chocolate over the truffles.
The truffles are best eaten right away.