Chocolate, Cognac and Raspberry Truffles Recipe

Tasty little morsels to serve your guests after dinner


Chocolate, cognac and raspberry truffles. Picture / Babiche Martens

CHOCOLATE, COGNAC AND RASPBERRY TRUFFLES
Serves 20

¼ cup Cream
200 g Dark chocolate, finely chopped
20 Raspberries, fresh or frozen
¼ cup Cognac
1 to dust Dutch cocoa powder + add to shopping list

1. Put the chocolate, cream and cognac in a small saucepan over a low heat.

2. Stir gently until the chocolate has melted and the mixture is smooth.

3. Pour into a shallow dish and refrigerate for 2 hours or until set.

4. Using a teaspoon, roll spoonfuls and place a raspberry in the centre and shape with your hands to form a ball.

5. Arrange on a serving plate and dust with cocoa.

Share this:
New Zealand Herald

New Zealand Herald

Subscribe to E-Newsletter