Whether you’re celebrating Valentine’s Day or simply the fact that it’s Friday you can whip up this simple truffle recipe in no time.
People say the way to a person’s heart is through their stomach, and our Le Cordon Bleu Master Chefs have created the perfect recipe to fill your stomach with love. These delicious dark chocolate and raspberry truffles are quick and easy to make, so you'll have less time in the kitchen and more time to enjoy together.
Makes 10 truffles Preparation time: Cooking time: Total time:
50 ml dark chocolate
100 g chocolate sponge
25 g raspberry jam or purée
150 g dark baking chocolate or tempered chocolate couverture
200 g crushed freeze-dried raspberries
Gently melt the chocolate in a bowl over a saucepan of hot water. Remove from the heat.
Place the sponge into a food processor and blend to make crumbs. Pour crumbs into a bowl and make a well. Pour in the melted chocolate and raspberry jam and stir to combine.
Divide the mixture into 10 equal sized pieces, using your hands compress each piece into a ball shape. Arrange on a paper lined baking tray and chill until firm. (10 minutes)
Gently melt the baking chocolate in a bowl over a saucepan of hot water. Coat each ball with the melted chocolate and then roll into freeze dried raspberries to coat.