Ingredients
Scale
For the Crust:
- 8 oz high-quality dark chocolate (70%), finely chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
- 1/4 cup raspberry puree (strained)
- 1 tsp rose water
- 1/2 cup cocoa powder for coating
- Freeze-dried raspberries, crushed (for garnish, optional)
Instructions
1. Prepare the Crust:
- Place chopped chocolate in a heatproof bowl. Heat cream and butter in a saucepan until just simmering, then pour over chocolate. Let sit for 2 minutes, then stir until smooth.
- Whisk in raspberry puree and rose water until fully combined. Cover and refrigerate for at least 3 hours until firm.
- Using a small scoop or spoon, form mixture into 1-inch balls. Roll in cocoa powder and garnish with crushed freeze-dried raspberries if desired. Store in refrigerator until serving.
Notes
You can customize the seasonings to taste.