Chocolate truffles are homemade decadence and easier to make than you think.
Chocolate Raspberry Truffles
Makes 20-24 truffles
250 g Shautany’s Belgian Dark 70% Chocolate, roughly chopped
120 ml double cream
2 tbsp butter, room temperature
2 tbsp freeze-dried raspberries, crushed
125 g Dutch cocoa powder
Using a rolling pin, crush the freeze-dried raspberries into a fine powder.
Place the Shautany chocolate pieces in a medium glass bowl.
In a small saucepan, heat the cream over low heat until the cream begins to boil. You’ll see bubbles at the edge of the pan when this happens. (Do not allow the cream to come to a full boil.) Remove from heat. Add the softened butter to the heated cream and stir to combine.
Pour the cream/butter mixture over the chocolate pieces and stir to combine. Stir in the crushed freeze-dried raspberries until well combined.
Place uncovered in refrigerator for 60-90 minutes.
Once the chocolate mix is firm, line a baking sheet with baking paper. Using a dessert spoon, scoop the chocolate mixture into balls and place them on the baking paper. (Tip: If rolling into balls with your hands, soak your hands in icy cold water and thoroughly pat dry before rolling).
Refrigerate the truffles for 30-40 minutes before coating.
To coat the truffles, remove from the fridge and lightly roll in the cocoa powder.
Store in an airtight container for up to 10 days in a cool, dry place. You may also freeze them in an airtight container for up to 3 months. Allow the truffles to thaw overnight in the refrigerator before serving.
For more on Shautany Chocolatiers and its range of chocolate products, visit www.shautany.co.za