Chocolate Truffles with Raspberry Cream

Name: Chocolate Truffles with Raspberry Cream (Tartufi di Cioccolato con Salsa di Lamponi)
Cuisine: Italian
Ingredients: 500 g (18 oz) bitter couverture chocolate (at least 65% cocoa solids), broken into pieces; 500 g (18 oz) bitter couverture chocolate (at least 65% cocoa solids), broken into pieces; 50 ml (2 fl oz) milk; 75 ml (2½ fl oz) water; 25 ml (1 fl oz) dark rum; 200 ml (7 fl oz) double cream; good cocoa powder for dusting; fresh mint leaves to serve (optional); 500 g (18 oz) ripe wild raspberries; juice of ½ lemon; 300 g (10½ oz) caster sugar

Tartufi di Cioccolato con Salsa di Lamponi

Preparation info

Serves
8

Difficulty
Easy

Appears in

Antonio Carluccio Goes Wild

By Antonio Carluccio

Published 2001

About

The combination of raspberry and chocolate is irresistible. This consists of two recipes in one - chocolate truffles and a raspberry sauce - to be enjoyed together.

Ingredients

500 g (18 oz) bitter couverture chocolate (at least 65% cocoa solids), broken into pieces
50 ml

Europe
Italy
Dessert
Vegetarian
Gluten-free

Method

For the raspberry sauce, put the raspberries in a pan over a low heat until they start to burst and release their juices. Add the lemon juice and sugar, and leave to cook for a few minutes to melt the sugar. Strain through a sieve, leaving just the pulp and no seeds.

For the chocolate truffles, put the chocolate, milk, water, rum and 85ml (3 fl oz) of the double cream into a bain-mar