- List Of Ingredients
- 180ml (6fl oz) double cream
- 225g (8oz) finely grated good-quality dark chocolate
- 2 tbsp freeze-dried raspberries
- ½ tsp raspberry extract
- For the coating
- 115g (4oz) finely grated good-quality dark chocolate
- 1 tsp sea salt flakes
- 1 tbsp freeze-dried raspberries
- Special equipment
- 2 piping bags
1. Heat the double cream and use it to melt 225g of finely grated good-quality dark chocolate by placing the chocolate in a heatproof bowl, pouring the cream over the top and leaving it to melt. Whisk the mixture until smooth and glossy. Stir in the freeze-dried raspberries and the raspberry extract. Cool for 30 minutes.
2. Line a baking sheet with greaseproof paper. Spoon the ganache into 2 piping bags and snip off the ends. Pipe small, walnut-sized balls of ganache onto the baking sheet, spaced apart and leave to chill for 30 minutes. Roll each ball gently between your palms, until smooth. Place the truffles back on the sheet and chill for a further 30 minutes.
3. Melt 115g of finely grated good-quality dark chocolate in a small, heatproof bowl over a saucepan of barely simmering water, make sure it does not touch the water. Line a baking sheet with greaseproof paper. Coat the truffles with the chocolate – place a truffle on a spook and carefully dip it into the melted chocolate to coat. Remove. Allow any excess to drip back into the bowl, then place gently onto the lined sheet. Repeat for the remaining truffles.
4. Sprinkle half the truffles with sea salt flakes. Sprinkle the remaining truffles with the freeze-dried raspberries. Chill them for at least 1 hour before serving. You can store the truffles in an airtight container in the fridge for up to 1 week.