Makes 24Preparation time: 45 minutes
Chilling time: 4½ – 5 hours
Ingredients:
- 150ml (1/4 pint) double cream
- 200g (7oz) dark chocolate, broken into pieces
- 2 tablespoons icing sugar
- 3 tablespoons brandy, cherry brandy or kirsch
- 24 raspberries about 100g (4oz) fresh raspberries
- Little sifted cocoa powder for shaping
To finish:
- 200g (7oz) dark chocolate, broken into pieces
- Tiny pieces of crystallised rose petals or pink edible glitter flakes
- Petite four cases, a pretty box, tissue paper and fine ribbon for wrapping
To make the truffles:
- Pour the cream into a small saucepan, bring just to the boil then take off the heat and add the chocolate pieces.
- Set aside for 5 minutes or so until the chocolate has melted.
- Add the sugar and brandy or kirsch and stir until smooth.
- Leave to cool then transfer to the fridge for about 3 hours until firm.
- Scoop teaspoons of the truffle mixture on to baking sheet and continue until you have 24 mounds, all about the same size.
- Make a dip in the centre of each, add a raspberry then press the truffle mixture around the raspberry to enclose it completely.
- Next roll them between two hands dusted with sifted cocoa powder to get an even round shape.
- Return the truffles to the fridge to chill for 1 hour or so until firm.
- Add the dark chocolate pieces to a bowl and set this over a saucepan of very gently simmering water so that the bowl stands above the top of the pan and the base of the bowl is not touching the water.
- Heat for about 5 minutes until the chocolate has just melted.
- Take the bowl off the pan then slide the prongs of a fork under one of the truffles, and hold this over the melted chocolate.
- Using a teaspoon, spoon a little of the melted chocolate over the top to cover completely.
- Slide off the fork on to a baking sheet lined with non-stick baking paper.
- Continue until all the truffles have been coated, and sprinkle with tiny pieces of crystallised rose petals or glitter flakes.
- Chill for about 30 minutes or until firm, then transfer the truffles to petit four cases and pack into a box lined with tissue paper or non-stick baking paper.
- Add the lid and tie with ribbon.
- Keep in the fridge and eat within 3 days.
A touch of luxury.
Make in just the same way as the dark chocolate and raspberry truffles.
Makes 30
Preparation time: 45 minutes
Chilling time: 4-5 hours
Make as above with:
- 150ml (¼ pint) double cream
- 200g (7oz) good quality white chocolate instead of the dark chocolate
- 3 tablespoons Cointreau or Grand Marnier.
- There is no need to add sugar as white chocolate is sweeter.
- Chill the truffle mix until firm – this may take longer than dark chocolate truffles, and if still a little soft after 3 hours just whisk the mixture briefly to thicken.
- Divide the cooled truffle mixture around 100g (4oz) large blueberries instead of the raspberries, dusting hands with icing sugar.
- Chill well then coat in 200g (7oz) melted white chocolate and decorate with tiny pieces of crystallised violet petals or edible sugar glitter.
- For a speedier decoration simply roll the shaped truffles in grated white chocolate.
- Chill once more until firm and arrange in petit four cases in a tissue lined box for your Valentine.
Recipe and photo credit by Seasonal Berries