Lambic Framboise Truffles

With it being a Valentine's Day post, I knew I had to do chocolate.   I had a grandiose plan that involved a torte, but lacking equipment and resources led me to a much easier option ~ and just as tasty!

  

I started with a Belgian lambic in the raspberry style, because despite much searching on the internet, nobody had done this beverage in a truffle that I could find.  Lots of tortes and cakes, but no truffles!  I'm very pleased with the result: rich chocolate flavor, bright tart raspberry, and the texture of finely chopped nuts.  

Although very difficult to tell in these images, I tinted my confectioners sugar pink - I would have liked to see it more vivid but I think I need some practice in coatings, anyway.

Lambic Framboise Truffles

• 1 cup chocolate baking chips (I used Ghirardelli 60% bittersweet)
• 1 cup vanilla wafer cookie crumbs, sandy texture
• 1 cup finely chopped walnuts 
• 1/2 cup + 2 tablespoons lambic framboise (I love Lindeman's)  
• confectioner's sugar for dusting

In a medium sized saucepan, combine baking chips, cookie crumbs, nuts and framboise on low heat.  This mixture will look very strange at first, going from mushy pink to a rich decadent cocoa once the chips warm up enough to melt.  

Frequently swipe through the mixture with a spatula to assure the chips are completely melted.  The mixture will still have the texture of a crunchy-style chocolate bar, but no visible chip pieces should be seen. 

Transfer to a shallow bowl or dish, cover in plastic wrap and refrigerate for at least 1 hour or until solid.  Using a melon baller or spoon, scoop out portions and roll with hands to form the truffles.  Dust or roll in confectioner's sugar.  If they last the day, refrigerate them for later.  Enjoy!

Happy Valentine's Day!