Ingredients
Equipment
Method
Making the Truffles
- Melt the dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth.
- Remove from heat and mix in the heavy cream until fully combined.
- Gently fold in fresh raspberries and let the mixture cool slightly.
- Cover and refrigerate for about 2 hours or until firm.
- Scoop out portions of ganache, roll them into balls, and coat with cocoa powder.
- Place on a lined baking sheet and serve or store in an airtight container.
Nutrition
Notes
Consider adding a splash of vanilla extract or a hint of sea salt for an extra flavor dimension. For storing, keep in an airtight container in the refrigerator and allow a few minutes at room temperature before serving for optimal flavor.