Raspberry Rosemary Chocolate Truffles

Fresh, easy and rustic, just how we like it. Mashed raspberries stirred through melted chocolate and coconut milk with a sprinkle of rosemary … mmmm

Raspberry rosemary chocolate fudge

Take 50g – 80g of fresh raspberries. Less berries makes a firmer mix. I like the flavour of more.

80g Autumn raspberries

Lightly mash them

Mash the raspberries

Break up 200g dark chocolate and put in a bowl with 100mls of coconut milk. Sit the bowl over a pot of boiling water. Be sure the bottom of the bowl doesn’t touch the water ok. When the chocolate starts to melt, stir it gently and take from the heat when incorporated. Take it easy with the stirring. Fold in the raspberries.

Fold raspberries and chocolate together

Add 1 tablespoon of finely chopped rosemary or mint or orange zest.

Add rosemary

Cover the bowl and leave in the fridge a few hours or pop in the freezer until solid enough to roll.

This is a soft mixture, so use a teaspoon and be light and quick. Don’t even try for smooth round balls! Sprinkle with coconut or dust with cocoa. I recommend serving these on teaspoons or forgo the rolling and just pass the bowl around with spoons.

This is also delicious served with coconut yoghurt, as an ice cream topping or a spread between shortbread or coconut biscuits.

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