Truffles with raspberry
Description
You can make these candies not only in summer using fresh raspberries, but all year round with frozen ones. Before using, thaw the raspberries and pass them through a sieve; you won't need the juice. If the mixture is still too runny and difficult to shape into candies, add another 50–60 grams of melted chocolate. For delicious truffles, use high-quality chocolate without additives.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making raspberry truffles.
- 2
Step 2
Strain the raspberries through a fine sieve to remove the seeds, as we won't need them. Place the purée over low heat, warm it up, but do not boil. Remove the purée from the heat.
- 3
Step 3
Chop the dark chocolate and pour over hot, but not boiled, cream. Add the cognac and mix until a smooth chocolate mixture forms.
- 4
Step 4
Pour the raspberry purée into the chocolate mixture and mix thoroughly until smooth. Let it cool at room temperature for one hour, stirring 2-3 times in the same direction.
- 5
Step 5
Place the chocolate mixture in the refrigerator for 4 hours, covering the chocolate with plastic wrap.
- 6
Step 6
Using a tablespoon, shape the mixture into round candies and place them on a tray lined with parchment paper. Refrigerate for 8–12 hours to allow them to set. Roll the finished truffles in cocoa powder and serve.
- 7
Step 7
Serve at the table.