Recipe
Chocolate Raspberry Truffles
Serves 12
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Method
- Step 1Blitz the raspberries with a hand blender, then press through a sieve or muslin cloth to remove the solids
- Step 2Put 75g of dark chocolate couverture into a heatproof bowl
- Step 3In a pan, heat the raspberry coulis until almost boiling
- Step 4Pour over the chopped chocolate and stir until the chocolate has melted
- Step 5Once it has fully melted, take this off the heat and stir in the remaining 25g of dark chocolate buttons. Set aside.
- Step 6Pour this mixture into a lined baking tray, and refrigerate for 2h
- Step 7Use a teaspoon to scoop out balls of the chilled ganache, then shape into balls
- Step 8Dust with cocoa powder or roll in chopped nuts to serve
Recipe by Cocoa Runners
Ingredients
- For the filling
- 100g dark cooking chocolate
- 150g raspberries
- To serve
- 3 tbsp cocoa powder
- Chopped nuts
