Moonlit Berry Frost Bites

Allergens

Milk, Soy (due to chocolate)

Ingredients

• 1 1/2 cups fresh raspberries
• 1 cup fresh blueberries
• 8 oz dark chocolate
• 1/4 cup heavy cream
• 2 tbsp unsalted butter, cubed
• Pinch of sea salt

Instructions

1. In a saucepan over medium heat, combine the raspberries and blueberries, stirring occasionally until they release their juices and soften slightly, about 5 minutes. Remove from heat and let cool completely.
2. Once cooled, press the berries through a fine mesh sieve to remove seeds, reserving the juice in a bowl and discarding any solids.
3. In a double boiler, gently melt the dark chocolate, stirring occasionally until smooth and glossy.
4. Combine the heavy cream, butter, and reserved berry juice in a saucepan over low heat. Stir until the butter is fully melted and the mixture is combined. Pour this mixture into the melted chocolate while constantly stirring to create a silky ganache. Season with a pinch of sea salt.
5. Refrigerate the ganache for at least 30 minutes or until it has thickened enough to scoop.
6. Using a small ice cream scoop or melon baller, portion out the ganache onto parchment paper and freeze until firm.
7. Dip each frozen truffle into the cooled berry juice to create a glossy coating. Transfer back to the freezer to set.
8. Serve chilled with an intricate drizzle of the reserved fruit juice.

Chef’s Insight

Ensure your chocolate is finely chopped or use chocolate callets for an even and smooth ganache texture.

Notes

If ganache seems too soft after refrigeration, place it in the freezer for an additional 10 minutes before scooping.