CHOCOLATE RASPBERRY TRUFFLES WITH FRESH RASPBERRIES

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Chocolate Raspberry Truffles With Fresh Raspberries image

Entered for safe-keeping. By Michelle Polzine, from "Grow", Volume 1, 2009 by www.vegetablegardner.com. Prep time includes 1 hour chilling.

Provided by KateL

Categories     Candy

Time 2h5m

Yield 60 1-inch truffles, 60 serving(s)

Number Of Ingredients 5

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

Steps:

  • 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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