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Chocolate Raspberry Truffles With Fresh Raspberries

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“Entered for safe-keeping. By Michelle Polzine, from "Grow", Volume 1, 2009 by www.vegetablegardner.com. Prep time includes 1 hour chilling.”
READY IN:
2hrs 5mins
SERVES:
60
YIELD:
60 1-inch truffles
UNITS:
US

Ingredients Nutrition

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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