RASPBERRY DARK CHOCOLATE TRUFFLES
200 g dark chocolate
[good quality]
75 ml cream
4 tablespoons raspberry jam
[seedless]
30 g freeze dried
raspberries
_ 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 mesh to get rid of the seeds]
_ whisk mixture well until all lumps are gone and the jam is fully incorporated
_ 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
_ 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]
_ put through a fine meshed sieve to remove seeds
[don’t do that too early - the powder will take on moisture and form lumps]
_ roll truffles in the raspberry powder
[roll them for a second in your hands - so the surface is softer and picks up more powder]
_ store in an air tight container [in the fridge]
[should keep for about 1 week]
HIMBEER SCHOKOLADEN TRÜFFEL
200 g dunkle Schokolade
[gute Qualität]
75 ml süße Sahne
4 Esslöffel Himbeermarmelade
[kernlos]
30 g gefriergetrocknete
Himbeeren
