A sweet harmony of chocolate and raspberry
Chocolate with raspberry, what could be better. They look so good, and easy to make. I, too think that they would make wonderful holiday gifts, packaged in an exquisite container.
~ Becky
– Melt butter and chocolate in the bowl of a double boiler or in a heatproof bowl set over a shallow pan of simmering water. Stir well until fully melted and smooth.
– While the chocolate is melting, pass the raspberry preserves through a sieve into a small bowl. Discard the seeds.
– Remove the melted chocolate mixture from the heat and whisk in the raspberry preserve and liqueur until fully incorporated. Pour the chocolate into a shallow pan (I use an 8 x 12 pan), cover with plastic wrap, and allow to chill in the refrigerator for a minimum of 4 hours, or until the chocolate is thoroughly chilled.
– Crush the freeze-dried raspberries into a fine powder using a food processor or mortar and pestle. Pass the raspberry powder through a sieve into a bowl to remove any seeds or large lumps. Stir the sugar into the raspberry powder.
– Use a teaspoon or small ice cream scoop to form 1-inch pieces, shaping them into balls with your hands. Drop the chocolate pieces into the raspberry sugar mixture, coating well on all sides. Return the truffles to the refrigerator for 30 minutes or chill overnight before serving.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...