Name: Raspberry chocolate truffles
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 20
Ingredients: 200 ml pouring cream; 30 ml raspberry liqueur, such as Framboise or Chambord; 340 gm dark chocolate (55%-65% cocoa solids), finely chopped; 100 gm raspberries, coarsely crushed; 2 tbsp cacao nibs (see note); Dutch-process cocoa, sieved, for coating

Raspberry chocolate truffles

A recipe for chocolate truffles laced with lush raspberry and a cacao crunch.

Serves 20

Prep

20M

Cook

Total

25M

A chocolate hit laced with lush raspberry and cacao crunch ends a meal on a rich note.

Ingredients

200 ml pouring cream

30 ml raspberry liqueur, such as Framboise or Chambord

340 gm dark chocolate (55%-65% cocoa solids), finely chopped

100 gm raspberries, coarsely crushed

2 tbsp cacao nibs (see note)

Dutch-process cocoa, sieved, for coating

Method

Main

1.Bring cream and liqueur just to the boil in a saucepan over medium-high heat, then remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Add raspberries and cacao nibs, stir to combine, pour into a container and refrigerate until chilled and firm (4-5 hours).

2.Roll heaped teaspoonfuls of mixture into balls, or shape into rough quenelles with two dessert spoons dipped in hot water. Toss straight into cocoa, roll to coat, then transfer to a container and refrigerate until required.