Chocolate Raspberry Truffles

Makes 12 truffles
INGREDIENTS
FOR THE FILLING
- 100g dark cooking chocolate
- 150g raspberries
TO SERVE
- 3 tbsp cocoa powder
- Chopped nuts
METHOD
MAKE THE FILLING
- Blitz the raspberries with a hand blender, then press through a sieve or muslin cloth to remove the solids
- Put 75g of dark chocolate couverture into a heatproof bowl
- In a pan, heat the raspberry coulis until almost boiling
- Pour over the chopped chocolate and stir until the chocolate has melted
- Once it has fully melted, take this off the heat and stir in the remaining 25g of dark chocolate buttons. Set aside.
- Pour this mixture into a lined baking tray, and refrigerate for 2h
TO SERVE
- Use a teaspoon to scoop out balls of the chilled ganache, then shape into balls
- Dust with cocoa powder or roll in chopped nuts to serve
Recipe by Cocoa Runners
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