RASPBERRIES

Ingredients:

-20 g of freeze-dried raspberries
-150 g dark chocolate (60 to 70% cocoa content)
-75 grams of cream
-2 tsp vanilla sugar
-25 g crème fraiche (or cream)
-20 grams of butter

First, a flat bowl (approx. 10×10 cm) is lined with cling film. The chocolate is chopped and placed in another bowl. The freeze-dried raspberries are now ground together with the vanilla sugar to a powder. In order not to have any seeds in the powder, you should sieve it.

Next, cream, butter and créme fraiche are slowly heated in a saucepan. Add 2-3 teaspoons of raspberry powder. After about 5 minutes, pour the mass over the chopped chocolate.

The whole thing should now cool for a few minutes and then be stirred.
Pour the fully melted chocolate into the bowl, cool and set in the fridge. Using a knife dipped in hot water, cut the chocolate into cubes and quickly shape into balls. Then roll in the remaining raspberry powder. For a firmer truffle mass, simply add a little more chocolate

If the raspberry truffles are stored in a closed container and in the refrigerator, they can be kept for a maximum of one week.