Equipment Needed
- Heatproof bowl (glass or metal)
- Small saucepan
- Fine-mesh strainer
- Fork or potato masher
- Whisk and rubber spatula
- Baking sheet
- Parchment paper or wax paper
- Small cookie scoop or melon baller (optional)
- Two small bowls for coating
Step-by-Step Instructions
Let’s start with the star ingredient: the chocolate. I always chop it finely myself from a bar, even if I have chips. Chopped chocolate melts more evenly than chips, which are designed to hold their shape. I place all the chopped chocolate in my heatproof bowl. Next, I prepare the raspberry puree. I take my fresh raspberries and mash them thoroughly with a fork in a small bowl. Then, I press the mash through a fine-mesh strainer into another bowl, using the back of a spoon to extract every last bit of ruby-red juice and pulp, leaving the seeds behind. This step is a bit messy but absolutely essential for a smooth texture.
Now, for the ganache—the heart of the truffle. In my small saucepan, I heat the heavy cream over medium heat until it just begins to simmer; you’ll see small bubbles form around the edges. I immediately pour the hot cream over the chopped chocolate and let it sit, untouched, for one full minute. This allows the chocolate to soften from the heat. Then, I start stirring gently from the center outwards with a whisk until the mixture becomes a smooth, glossy pool of chocolate. This is the most satisfying moment.
While the ganache is still warm, I whisk in the strained raspberry puree, the soft butter, and a tiny pinch of salt. The butter adds a lovely silkiness and helps the ganache set with a perfect texture. I whisk until everything is completely combined and the mixture is beautifully shiny and uniform. I then press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. This is crucial! I let it cool at room temperature for about an hour, then transfer it to the refrigerator to chill and firm up for at least 3-4 hours, or preferably overnight. This patience is key to a ganache you can actually roll. (See the next page below to continue…)