Source: Chef Calvert Johnston - Blues Alley, Norfolk, VA

Truffles
1 pound bittersweet or semi-sweet chocolate, chopped
1/2 cup water
2/3 cup chambord or raspberry liqueur
2/3 pound unsalted butter, diced
2 large egg yolks
1 cup toasted and finely chopped hazelnuts

Raspberry Sauce
2 cups fresh or frozen raspberries
1/3 cup granulated sugar

For Truffles: Combine all ingredients in metal bowl over double-boiler. Melt very slowly on low heat, stirring constantly until smooth and all chocolate is melted. remove from heat, whisk in egg yolks one at a time, stirring until fully incorporated. Cool to room temperature. Place in covered container and refrigerate at least 2 hours.

For Sauce: Combine raspberries and sugar in food processor or blender. Process until completely smooth. Strain through fine mesh strainer.

Scoop chocolate with small ice cream scoop or teaspoon. Roll in chopped hazelnuts. Serve with raspberry sauce. Garnish with fresh mint.

Servings: 4