Raspberry chocolate truffles

Ingredients

• 200 ml pouring cream
• 30 ml raspberry liqueur, such as Framboise or Chambord
• 340 gm dark chocolate (55%-65% cocoa solids), finely chopped
• 100 gm raspberries, coarsely crushed
• 2 tbsp cacao nibs (see note)
• Dutch-process cocoa, sieved, for coating

Instructions

1. 1

   1.: Bring cream and liqueur just to the boil in a saucepan over medium-high heat, then remove from heat, add chocolate, stand for 5 minutes, then whisk until smooth. Add raspberries and cacao nibs, stir to combine, pour into a container and refrigerate until chilled and firm (4-5 hours).

2. 2

   2.: Roll heaped teaspoonfuls of mixture into balls, or shape into rough quenelles with two dessert spoons dipped in hot water. Toss straight into cocoa, roll to coat, then transfer to a container and refrigerate until required.