This recipe is a bit delish. There is a match made in heaven and it is dark chocolate and raspberries! I think if you make a batch of these you should probably send me some for testing, but of course, save plenty for your love. Happy Valentine's Day.
FYI, I melt my chocolate in the microwave on high for 1 minute. Stir it with a metal utensil and return to the microwave as needed for 15 seconds at a time, stir again. When you can see the edges are melted, then the middle will usually finish melting as you stir. This eliminates loss of chocolate around the edges of the Thermomix bowl and blade when you are only doing a small amount.
There are loads of aromas you may not expect under normal circumstances that are present in raspberries. Ergo, these aromas, as listed would also go well in your truffles. Though that eggplant thing has me puzzled!
Floral rose-like aroma: blueberries, blackberries, watermelon, carrots, green asparagus, almonds, black and green teas
Fruity coconut-peach aroma: stone fruits, cheese, buttermilk, cognac and rum
Citrus-orange aroma: orange, lime, yuzu, passionfruit, coriander, lemongrass, lemon verbena, kaffir lime leaf, mint and ginger
Spicy clove aroma: fresh basil, bay leaves, hot peppers, cinnamon, sambuca and cognac
Green grass aroma: apricot, apple, avocado, artichokes and eggplant
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 100 Grams pure raspberry puree (no seeds, see note)
- 20 Grams Raw Caster Sugar BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 300 Grams 54% chocolate in callets or in small pieces
- 30 Grams Butter unsalted BUY
- 300 Grams dark chocolate callets to coat
- Edible red glitter to garnish (optional)
Place puree, sugar and vanilla into Thermomix bowl and cook 8 min/80°C/speed 1/ MC off. Cool slightly.
Add chocolate and melt 3-4 min/37°C/ speed 1.
Add butter in pieces and combine 2 min/speed 1. Press out any unmelted butter with your spatula. Scrape into a plastic container and allow to set at room temperature. Place in the fridge until you are ready to dip and roll truffles.
Divide the mixture into even sized pieces and roll into balls. Refrigerate until quite solid. At least an hour.
Melt coating chocolate and dip truffles, garnishing as you go with the glitter. Allow to set.
Raspberry Puree can be purchased in frozen format from many sources. If you are struggling to find it, you can make it yourself from frozen raspberries. Simply cook the raspberries until hot, press through a fine sieve to remove seeds. Reserve the remaining puree and weigh as needed for this recipe.