Chocolate Raspberry Truffles With Fresh Raspberries

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 5mins
SERVES: 60
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Pass the berries through a food mill fitted with a fine disk or force them through a through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup raspberry puree; set it aside and discard the contents of the strainer.
  • Put the chopped chocolate in a medium bowl.
  • In a small saucepan, heat the cream, just until boiling.
  • Pour the hot cream over the chopped chocolate; whisk to blend.
  • Stir in the raspberry puree and the salt.
  • Refrigerate the mixture until completely chilled, about 1 hour.
  • Pour the cocoa powder onto a plate.
  • With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.
  • If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.
  • Roll the shaped truffles in the cocoa, coating them thoroughly.
  • If sealed and refrigerated, these truffles will keep for about 1 week.
Advertisement