Chocolate Raspberry Truffles With Fresh Raspberries |
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Prep Time: 120 Minutes Cook Time: 5 Minutes |
Ready In: 125 Minutes Servings: 60 |
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Entered for safe-keeping. By Michelle Polzine, from Grow , Volume 1, 2009 by . Prep time includes 1 hour chilling. Ingredients:
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 |
Directions:
1. 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.
2. Put the chopped chocolate in a medium bowl.
3. In a small saucepan, heat the cream, just until boiling.
4. Pour the hot cream over the chopped chocolate; whisk to blend.
5. Stir in the raspberry puree and the salt.
6. Refrigerate the mixture until completely chilled, about 1 hour.
7. Pour the cocoa powder onto a plate.
8. With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.
9. If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.
10. Roll the shaped truffles in the cocoa, coating them thoroughly.
11. If sealed and refrigerated, these truffles will keep for about 1 week.
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