Ingredients
Scale
For the Crust:
- 8 oz high-quality dark chocolate (70% cocoa), finely chopped
- 1/2 cup heavy cream
- 1/4 cup fresh raspberry puree (strained)
- 2 tbsp unsalted butter, softened
- 1/2 cup cocoa powder for dusting
- 1/4 cup freeze-dried raspberries, crushed (for coating)
Instructions
1. Prepare the Crust:
- Heat heavy cream in a small saucepan until just simmering. Remove from heat and pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth.
- Whisk in raspberry puree and softened butter until fully incorporated. Cover and refrigerate for 2 hours or until firm enough to scoop.
- Using a melon baller or teaspoon, scoop mixture and roll into 1-inch balls. Roll half in cocoa powder and half in crushed freeze-dried raspberries. Chill for 30 minutes before serving.
Notes
You can customize the seasonings to taste.