Today is a very important day for me because it is the sixtieth birthday of my mum! In order to celebrate this nice day, I have decided to prepare little chocolate and raspberries truffles. A sweet treat that she will certainly enjoy a lot when she is coming next week (with a lot more delicious treats of course! 🙂
JOYEUX ANNIVERSAIRE MAMAN!
It is also a perfect recipe for my family hamper that I want to offer them for Christmas. Those little chocolates fit perfectly with my gingerbreads decoration that my cat loves so much… I have lost 3 of them already in the battle Cat VS Christmas tree. 🙁
This recipe is from a Pierre Hermé book (you may know him for his famous macarons in Paris) which I modified slightly.
PS: Look at my first giveaway on my travel blog, you could win a goody and food bag right from South Italy! Giving you a bit of sunshine before Christmas! It’s here!
PSS: The recipe is my entry for the December round up of the Treat Petite challenge hosted this month by the famous M. Cakeyboy and organized as well by the lovely The Baking explorer. I hope this holiday treat will please your taste!
The recipe is right bellow!
Chocolate and raspberry Truffes
By December 11, 2013Published:
- Yield: Around 50 truffles
- Prep: 15 mins
Delicious and simple this recipe combine the sweetness and the acidity on both ingredients to give a nice teatime treat.
- 320 gr Dark chocolate
- 200 gr Frozen or fresh raspberry
- 9 cl Single cream
- 15 gr Caster Sugar
- Cocoa powder
- Cut the chocolate with large knife to have small pieces that will melt fast in the cream.
- Leave the raspberry to de-freeze or use the fresh raspberry directly. Mix them and pass the coulis in a sieve to pull out the seeds. (the original recipe don't suggest it but I don't like to eat the seeds). You should be able to get 120 gr of coulis to use.
- Put the coulis in a pan with the cream and the sugar. Stir and heat until boiling point. Put the pan out of the heat and combine the chocolate in 3 times. Each time you have to stir until the chocolate melts entirely.
- Put the mixture in a rectangular dish covered of baking paper to obtain a layer of 2 or 3 cm of chocolate. Put in the fridge for 2 hours.
- Put the chocolate of the dish on a chopping board and cut the chocolate in small rectangles just enough to put everything in your mouth. In a box put some cocoa powder and roll the chocolate into it. Put the small chocolates in a clean box. You can keep them in the fridge for a while.