• 2 1/2 cups chopped chocolate
• 1 cup heavy cream
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• 1 tablespoon rasp icing fruit to 1 cup truffle mix
• candy thermometer
• candy mold
• pastry bag
• coupler

Melt dark chocolate and add raspberry icing fruit. Cool to at least 98°. Whip cream until it holds a soft peak. Add whipped cream to the warm chocolate, a little at a time, stirring with a spoon. When all chocolate is added, stir in salt and vanilla. Chill in refrigerator until mixture is firm but not stiff (5-20 minutes). Beat with a spoon only until fluffy. Do not overbeat.
After the truffle mixture has chilled 5-20 minutes, pack mixture into a pastry bag filled with a coupler without the ring. Pipe in a chocolate-lined candy mold.

Recipe and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.