RASPBERRY DARK CHOCOLATE TRUFFLES

January 21, 2015

Pretty looking – yummy – fruity – chocolaty – super easy to make – it must be another truffle recipe! Since I love dark chocolate most of my recipes use good quality chocolate with at least 65% cocoa content. Personally I love the dried raspberry coating – it gives it an additional fruity, slightly sour touch – not to forget how pretty they look. If you can’t get your hands on freezer dried raspberries [I know that can be tricky] you can use cocoa powder.

RASPBERRY DARK CHOCOLATE TRUFFLES

  • 200g dark chocolate [good quality]
  • 75ml cream
  • 4 tablespoons raspberry jam [seedless]
  • 30g freeze dried raspberries

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_ chop chocolate

_ melt chocolate together with the cream in a water bath [stir until well combined]

_ stir in seedless raspberry jam [if you can’t get seedless jam – press jam through a fine meshed sieve to get rid of the seeds]

_ whisk mixture well until all lumps are gone and the jam is fully incorporated

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_ put chocolate mixture into the fridge [for at least 3 hours – or over night]

_ scoop small portions from the truffle mass and roll into balls

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_ place onto a baking paper and put them back into the fridge [another 30 minutes]

_ finely grate the freezer dried raspberries [in a food processor or mortar]

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_ put through a fine meshed sieve to remove seeds [don’t do that too early – the powder will take on moisture and form lumps]

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_ roll truffles in the raspberry powder [roll them for a second in your hands – so the surface is softer and picks up more powder]

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_ store in an air tight container [in the fridge]

[should keep for about 1 week]

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