1. Pass the berries through a food mill fitted with a fine disk or force them through a through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup raspberry puree; set it aside and discard the contents of the strainer. 2. Put the chopped chocolate in a medium bowl. 3. In a small saucepan, heat the cream, just until boiling. 4. Pour the hot cream over the chopped chocolate; whisk to blend. 5. Stir in the raspberry puree and the salt. 6. Refrigerate the mixture until completely chilled, about 1 hour. 7. Pour the cocoa powder onto a plate. 8. With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls. 9. If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm. 10. Roll the shaped truffles in the cocoa, coating them thoroughly. 11. If sealed and refrigerated, these truffles will keep for about 1 week. ---------------------------------------------------------------------------
Nutrition
Ingredients
