Rich, decadent truffles enlivened by fresh raspberry purée are the ultimate treat for dark-chocolate lovers.
Recipe by Frank Law, pastry chef at Cafe Deco Group.
*Featured in Crave’s Issue 80, February 2017
PREP & BOOK TIME
2 hours; 30 minutes
(Makes 40 to 50 truffles)
90g fresh raspberries
75g whipping cream
150g dark chocolate, chopped
40g butter, room temperature
100g cocoa powder
1. Make the raspberry purée
Blend the raspberries in a blender at high speed and strain through a sieve.
2. Make the ganache
In a pan over high heat, combine the whipping cream and raspberry purée and bring to a boil. While still hot, pour over the chopped chocolate and mix slowly with a spatula. Stir in the butter.
3. Pipe the ganache
Using a piping bag, pipe the ganache onto a tray in individual portions. In winter, leave to set at room temperature for at least two hours. In summer, place in the fridge for about one hour.
4. Mould the truffles
Fill a at pan with cocoa powder. Form truffles by rolling each into a ball using hands. Roll each truffle in the cocoa powder until evenly coated, and serve.