Chocolate Raspberry Truffles With Fresh Raspberries
At a Glance
- Prep
- 2 hours
- Cook
- 5 minutes
- Total
- 2 hours 5 minutes
- Servings
- 60 1-inch truffles, 60 serving(s)
Categories
- Candy
- Dessert
- Belgian
- European
- Refrigerator
- Stove Top
Dietary
- Vegetarian
Allergens
- Milk
Servings & Nutrition
Original recipe serves 60. Current scale: 1x.
Entered for safe-keeping. By Michelle Polzine, from "Grow", Volume 1, 2009 by www.vegetablegardner.com. Prep time includes 1 hour chilling.
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Equipment
Food mill or fine sieve, medium bowls, small saucepan, whisk, plate, melon baller or spoon, baking sheet
Ingredients
- 1 cup fresh raspberry (about 1/2 cup raspberry puree)
- 1 lb semisweet chocolate or 1 lb bittersweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1 cup unsweetened Dutch-processed cocoa powder
Instructions
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.
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