Sensual Chocolate Truffles with Raspberry Coulis

Allergens

Milk, Gluten

Ingredients

• 300 g dark chocolate (minimum 70% cocoa) 150 ml heavy cream 2 tbsp unsalted butter 2 tbsp fine Spanish brandy Raspberry Coulis: 2 cups fresh raspberries 1/4 cup granulated sugar 1/2 tsp lemon zest 1 tbsp lemon juice

Instructions

1. Chop chocolate into small, even pieces.
2. Heat cream in a saucepan over medium heat until simmering. Remove from heat and add chocolate, whisking until completely melted and smooth.
3. Stir in butter and brandy mix well. Cover the surface with plastic wrap and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
4. Combine raspberries, sugar, lemon zest, and lemon juice in a blender or food processor. Blend until smooth.
5. Pass the mixture through a fine mesh sieve into a bowl, pressing on the solids to extract as much liquid as possible. Discard seeds. Cover and refrigerate until ready to serve. Assembling Truffles:
6. Line a baking sheet with parchment paper.
7. Using a melon baller or small spoon, scoop out rounded balls of chocolate ganache and place on the prepared sheet.
8. Freeze for about 10 minutes to firm up truffles. Final Assembly:
9. Roll chilled truffles between palms to form smooth spheres.
10. Serve each truffle atop a dollop of raspberry coulis, allowing the fruitiness to mingle with the chocolate's richness.

Chef’s Insight

The balance of flavors allows this dessert to be enjoyed by both milk and dark chocolate lovers alike.

Notes

Make sure to use high-quality dark chocolate for the best taste and texture.