Valentine Day Chocolate Truffles - Creative Foods by Chef Dave Dettman

Ingredients

• 4 Tablespoons heavy cream
• 1 Tablespoon light corn syrup
• 14 Ounces white chocolate (Buttons )
• 2 Tablespoons unsalted butter (Diced)
• 4 Tablespoons Liquor (Depending on flavor profile )
• 1 Teaspoons Flavoring (Depending on flavor profile)
• 18 Ounces dark couverture chocolate (Tempered)
• 1/4 Teaspoon Cinnamon Oil (Optional for Cinnamon Hot Truffles)
• 1/8 Teaspoon Red Food color (As needed to achieve proper color)
• 1/2 cup dried cherries (minced finely)
• 3 Tablespoons Cherry Liquor (Bailey’s Cherry Cream Liquor)
• 3 Ounce Dry Dark Cherries (Chopped finely)
• 18 Ounces for dark couverture chocolate (Tempered)
• 1/4 cup freeze dried raspberries (ground fine in mortar & pestle )
• 3 Tablespoons Chambord Liquor