Hy-Vee Recipes and Ideas

Directions

1. Step1
   Place cream into small pot and bring to a simmer.
2. Step2
   Mash raspberries in a fine food strainer with back of a large spoon to release juice and pulp, but retain the seeds. Set juice aside and throw away seeds.
3. Step3
   Place chocolate chips in a bowl and pour hot cream over chocolate and let sit 5 minutes to melt and soften. Whisk chocolate until smooth and completely melted, then stir in raspberry puree.
4. Step4
   Transfer chocolate to a container with a lid and refrigerate at least 3 hours or overnight.
5. Step5
   Use a 1 tablespoon cookie scoop or melon baller to scoop out and shape the truffles. Give them a little roll in your palms and then coat them in the cocoa powder mixture.
6. Step6
   Variations:
7. Step7
   Mint Truffles: Omit raspberry puree; swap out 8 ounces of 60% chocolate for 8 ounces of Andes Crème de Menthe baking chips and continue according to directions above.
8. Step8
   Lavender Dark Chocolate Truffles: Steep 2 tablespoons dried lavender flowers in heavy cream for 10 minutes; remove lavender and continue according to directions above.