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Chocolate Raspberry Truffles

Makes 12 truffles

FOR THE FILLING

TO SERVE

METHOD

MAKE THE FILLING

  1. Blitz the raspberries with a hand blender, then press through a sieve or muslin cloth to remove the solids
  2. Put 75g of dark chocolate couverture into a heatproof bowl
  3. In a pan, heat the raspberry coulis until almost boiling
  4. Pour over the chopped chocolate and stir until the chocolate has melted
  5. Once it has fully melted, take this off the heat and stir in the remaining 25g of dark chocolate buttons.  Set aside.
  6. Pour this mixture into a lined baking tray, and refrigerate for 2h

TO SERVE

  1. Use a teaspoon to scoop out balls of the chilled ganache, then shape into balls
  2. Dust with cocoa powder or roll in chopped nuts to serve

Recipe by Cocoa Runners