A little decadence, in moderation is OK! I love most anything made with Raspberries and I love Dark Chocolate. I have several recipes on the Blog for Chocolate Truffles. This is the first one made with Fresh Raspberries.
Fresh Raspberry Truffles
Here's what you'll need.
A Small Sheet Pan or Baking Pan, lined with Waxed Paper.
1/4 C Heavy Cream
7 oz. Bittersweet Chocolate, finely chopped.
1 1/2 TBS Framboise (Raspberry Liqueur)
1 C Fresh Raspberries placed on Paper Towels to dry them.
3/4 C Unsweetened Cocoa Powder. Place it in a Medium Zip Lock Bag. Set aside.
In a Saucepan on Medium Heat:
Heat just until a Simmer.
Remove from Heat.
Stir well until completely melted and creamy smooth.
Add Raspberries to the Chocolate in Batches of 6 at a time.
Use two forks to take them out, one at a time.
Toss them back and forth to remove excess chocolate.
Transfer them to the Sheet Pan and refrigerate for 1 hour.
Remove and place them in small batches into the Cocoa Powder.
Gently shake until well coated.
Remove them to a Serving Platter or a Storage Container and Refrigerate until ready to Serve.
Peace in the Kitchen!