since i just bought some praline forms, i had to try them out. for christmas i made these chocolate truffles, this recipe is similar. unfortunately it turned out, that the consistency is not really suited for the praline forms. the mixture sets after a couple of hours, but is still too soft to get the truffles out of the form. i put the forms in the freezer for a couple of hours, then it was mostly duable. but unfortunately the pralines look nothing like the forms. so it was just a lot more work, than if i would have just poured the mixture into a casserole dish and spooned little heaps out of it. but hey, practice makes perfect. and no matter what they look like, the truffles taste heavenly!! die acid of the rasperries makes the truffles appear lighter in taste – i could just pop one after another in my mouth. they also make nice give aways/little presents.
ingredients (about 30 pieces)
- 300 g chocolate (milk or bitter)
- 200 g frozen raspberries
- 100 ml whipping cream
- 20 g sugar
- 30 g soft butter
- baking cocoa powder, desiccated coconut flakes or grounded nuts to roll truffles in it
boil raspberries in a pot and strain through a sieve afterwards. add butter to still warm raspberries, so it melts.
best chop chocolate into little pieces and put in a bowl. mix cream and suger and bring to boil. pour the still hot mixture over chocolate, let sit for 3 minutes and then stir to get a uniform mixture. fold in raspberries (if not all the chocolate has melted before, slightly heat raspberries before you add to chocolate mixture. through this warmth even the last chocolate chunks should melt).
pour mixture into a casserole dish lined with baking paper (about 19×15 cm) and let set for at least 3 hours or over night. either cut with a knife into pieces or spoon out little heaps of goodness and roll in cocoa, coconut or nuts.