Elegant dark chocolate truffles infused with raspberry and a hint of rose, coated in cocoa powder for a decadent treat.
Author:Chef Sally
Ingredients
Scale
For the Crust:
8 oz high-quality dark chocolate, finely chopped
1/2 cup heavy cream
2 tbsp unsalted butter
1/4 cup raspberry puree (strained)
1 tsp rose water
1/2 cup cocoa powder for coating
Instructions
1. Prepare the Crust:
Place chopped chocolate in a heatproof bowl. Heat cream and butter in a saucepan until simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth.
Whisk in raspberry puree and rose water until fully incorporated. Cover and refrigerate for 2-3 hours until firm.
Scoop chilled mixture and roll into 1-inch balls. Roll each truffle in cocoa powder to coat. Store in an airtight container in the refrigerator.