Chocolate Raspberry Truffles With Fresh Raspberries

1. 1

   Pass the berries through a food mill fitted with a fine disk or force them through a through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup raspberry puree; set it aside and discard the contents of the strainer.

2. 2

   Put the chopped chocolate in a medium bowl.

3. 3

   In a small saucepan, heat the cream, just until boiling.

4. 4

   Pour the hot cream over the chopped chocolate; whisk to blend.

5. 5

   Stir in the raspberry puree and the salt.

6. 6

   Refrigerate the mixture until completely chilled, about 1 hour.

7. 7

   Pour the cocoa powder onto a plate.

8. 8

   With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.

9. 9

   If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.

10. 10

    Roll the shaped truffles in the cocoa, coating them thoroughly.

11. 11

    If sealed and refrigerated, these truffles will keep for about 1 week.

* Per serving · 4 servings · Values may vary.

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