1 2/3 cups heavy whipping cream
7 tbsp unsalted butter
1 lb good quality semisweet chocolate, broken into 1-oz pieces
Unsweetened cocoa powder
Half a box of good raspberries
In advance: Melt butter and cream in a saucepan over medium heat, stirring continuously. When melted, raise heat until the cream comes to a boil. Remove from heat immediately and stir in the chocolate until completely melted. Continue stirring until the mixture thickens and begins to cool. Cover and place in the refrigerator for three hours, stirring a few times as it hardens.
In advance: Coat hands and a flat surface with cocoa. With your hands, form chocolate into one-inch balls and roll in cocoa until they’re coated completely. Refrigerate 2-4 hours, until firm.
Just before serving: Wash raspberries and place on platter with truffles.
Sex Notes from K.: If you are not into cooking from scratch or are in a time crunch make it
simple and go to the nearest quality candy store and purchase your truffles already made!! There is nothing more stimulating than chocolate and raspberries!
