Chocolate Raspberry Truffles With Fresh Raspberries

• 1 cup fresh raspberry (about 1/2 cup raspberry puree)
• 1 lb semisweet chocolate or 1 lb bittersweet chocolate, finely chopped
• 1 1/2 cups heavy cream
• 1/4 teaspoon salt
• 1 cup unsweetened Dutch-processed cocoa powder

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. Put the chopped chocolate in a medium bowl.
3. In a small saucepan, heat the cream, just until boiling.
4. Pour the hot cream over the chopped chocolate; whisk to blend.
5. Stir in the raspberry puree and the salt.
6. Refrigerate the mixture until completely chilled, about 1 hour.
7. Pour the cocoa powder onto a plate.
8. With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.
9. If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.
10. Roll the shaped truffles in the cocoa, coating them thoroughly.
11. If sealed and refrigerated, these truffles will keep for about 1 week.

fresh raspberry, chocolate, heavy cream, salt, dutch

Taken from www.food.com/recipe/chocolate-raspberry-truffles-with-fresh-raspberries-363482 (may not work)