Raspberry truffles

I am in love with these truffles. Is double chocolate truffle with creamy, fresh tasting raspberry center, surrounded with chocolate. Over the years I have made many different kinds of chocolate candies, but these knocked me of my feet. To make them, I used fresh raspberries puree which pairs so well with the chocolate, framboise liqueur to enhance raspberry flavor, Lindt chocolate which is great on its own, and coconut oil. Everything tastes rich, smooth and luxurious. Its the perfect Valentines day dessert :)

To make them you will need:

200 ml of raspberry puree

40 gr powder sugar

150 gr extra virgin coconut oil

200 gr dark chocolate

30 ml framboise liqueur 

First make the raspberry puree. Wash and drain raspberries well, and mash the with the fork. Add sugar, and let them stand for a few minutes. Process the in a blender and strain trough a sieve to remove seeds. You should have 200ml of raspberry puree.  Add liquer to it and set aside. 

Melt the chocolate with coconut oil until mixture is smooth. Add raspberry pure and mix well. Cover with plastic wrap and place in the fridge for a few hours. Using melon baller scoop chocolate mixture onto the sheet pan lined with parchment paper. Shape truffles into balls by rolling them between the palms of your hands. They do tend to melt fast when they are in your hands. I chilled my hands few times during rolling under cold water. 

You have few options for decorating truffles. If you dont have time, you can just roll them into the cocoa powder, powder sugar, or nuts. I glazed them with tempered chocolate, and decorated them with milk chocolate.