New Delhi: These deliciously decadent Dark Chocolate Raspberry Truffles are the perfect treat for a special occasion like Valentine’s Day or an edible gift for the Holidays.

Ingredients

• 180 gr Dark Cooking Chocolate – 70 % Cocoa
• 180 ml Thickened / Heavy Cream
• 15 ml Honey – optional
• 10 gr Raspberry Powder – or freeze-dried raspberries, blended into a powder
• Chocolate Coating
• 150 gr Dark Cooking Chocolate – 70 % Cocoa
• 5 gr Raspberry Powder – or to taste

Instruction

1. If using freeze-dried raspberries, place them in a small food processor or blender and blend until you get a fine powder. Sift the powder though a sieve to remove any seeds or lumps.
2. Place the finely chopped Chocolate Bar (Couverture Chocolate pistoles) in a small heat-proof bowl. Put in the microwave for 30 seconds to 1 minute, or until the bottom of the chocolate has just started to melt. Set aside.
3. Place the Cream and Honey in a small saucepan and turn on low to medium heat. When it starts to simmer, remove from the heat and pour about half of the liquid over the Chocolate.
4. Leave for a minute then gently stir with a spatula in a circular motion until all the cream has been incorporated.
5. Add the rest of the cream (see note 1) and stir until the chocolate has completely melted and you get a smooth, shiny ganache (see note 2).
6. Mix in the Raspberry Powder, then pour into a small baking dish or airtight container. Place in the refrigerator for about 2 hours – or until the ganache has set firm (see note 3).
7. Chocolate Coating
8. Prepare a small baking tray with baking paper/parchment paper.
9. Using a 1,5 tablespoon Scoop, pick up some of the chilled ganache and roll it between your hands to shape a small ball (see note 4).
10. Place the truffles on the prepared tray and put in the freezer for 15 minutes, or fridge for 30 minutes.
11. Finely chop the chocolate for the truffle coating and place in a small heat proof bowl. Place in the microwave and melt in 30 seconds intervals, stopping to stir each time. Continue until the chocolate is completely melted and smooth.
12. Dip each chocolate ball into the warm melted chocolate and move around to fully coat them. Pick up the truffle with a small fork or truffle dipper. Gently tap the fork / dipper against the side of the ball to remove any excess chocolate and place back on the lined tray. If the melted chocolate starts to harden, melt again until fluid.
13. Optionally, sprinkle the truffle with Raspberry Powder before the chocolate has started to set.
14. Place in the fridge to chill for 30 minutes, or until ready to serve.