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Mascarpone

Raspberry chocolate truffles


A chocolate hit laced with lush raspberry and cacao crunch ends a meal on a rich note.

You'll need

200 ml pouring cream 30 ml raspberry liqueur, such as Framboise or Chambord 340 gm dark chocolate (55%-65% cocoa solids), finely chopped 100 gm raspberries, coarsely crushed 2 tbsp cacao nibs (see note) Dutch-process cocoa, sieved, for coating

Method

Fresh raspberries add lusciousness to these rich chocolate truffles, while cacao nibs add crunch and texture. You can roll the truffles into balls or shape into rough quenelles with a spoon, as we've done here. Toss them directly into rich Dutch-process cocoa, or, for another layer of texture, roll first in melted chocolate and then into the cocoa. Store in the fridge in an airtight container for up to two weeks - although we doubt they'll last that long. 

  • 01
  • Bring cream and liqueur just to the boil in a saucepan over medium-high heat, then remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Add raspberries and cacao nibs, stir to combine, pour into a container and refrigerate until chilled and firm (4-5 hours).
  • 02
  • Roll heaped teaspoonfuls of mixture into balls, or shape into rough quenelles with two dessert spoons dipped in hot water. Toss straight into cocoa, roll to coat, then transfer to a container and refrigerate until required.

Note Cacao nibs are available from select health-food shops and supermarkets.


At A Glance

  • Serves 20 people
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At A Glance

  • Serves 20 people

Featured in

Mar 2016

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