Method:Boiling

1. Formula

1. 1/4 cup heavy cream
2. 7 ounces fine-quality bittersweet chocolate (not extra-bitter or unsweetened), finely chopped in a food processor
3. 1 1/2 tablespoons framboise (raspberry eau-de-vie) or brandy
4. 1 cup fresh raspberries
5. 3/4 cup unsweetened cocoa powder

2. Nutrition Information

• Calories: 31 kcal
• Carbohydrates: 3 g
• Dietary Fiber: 0 g
• Fat: 1 g
• Protein: 0 g
• Sugars: 2 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Line a tray with wax paper.
2. Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat. Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth. Stir in framboise.
3. Pat raspberries dry if necessary. Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula. Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray. Coat remaining raspberries in same manner, working in batches of 6 to 8.
4. Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
5. Put cocoa in a sealable bag and add all of truffles. Seal bag, leaving some air in, and shake to coat. Empty bag into a shallow bowl. Transfer coated truffles to a platter with your fingers, shaking off excess cocoa. Keep chilled until ready to serve.

4. Remark

Notes: