From Fresh Market (where I feel the need to dress up a bit to shop for groceries!!)
Note to Fresh Market: a photo would have been nice!!
Servings: Makes 20 - 25 truffles
1 pound semi-sweet chocolate chips
1 cup heavy cream
1/4 cup Chambord
graham cracker squares, crushed
dark chocolate, finely chopped
2 tablespoons raspberry jam
1 tablespoon Chambord
1 box of pectin
3 oranges, juiced and zested
Place chocolate chips in a medium bowl; set aside. In a saucepan over medium-high heat, bring heavy cream to a boil. Pour cream over chocolate chips and let rest for 5 minutes. Stir until smooth, then add ¼ cup Chambord. Refrigerate at least 4 hours.
Using a small ice cream scooper or melon baller dipped in warm water, scoop out chocolate ganache and place on a cookie sheet. Roll each scoop between your hands into a neat ball and then roll through the coating of your choice. Refrigerate until ready to serve.
Optional Dipping SauceBring jam, 1 tablespoon Chambord, pectin, orange juice and zest to a boil. Reduce heat to low and simmer 5 to 6 minutes. Drizzle over truffles or serve as a dipping sauce on the side.