Name: Frozen raspberry truffles
Cook time: 15 min
Total time: 15 min
Ingredients: 1 cup (150g) frozen raspberries, thawed, plus 36 extra, frozen; 1/4 cup (60ml) cream; 2 tablespoon raspberry-flavoured liqueur; 200 gram milk eating chocolate, coarsely chopped; 36 foil petit four cases

Frozen raspberry truffles

A bowl of these divine little frozen raspberry truffles makes for a visually arresting dessert that's as gorgeous to eat as it is to look at.

Makes 36 Item

Cook

15M

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Ingredients

1 cup (150g) frozen raspberries, thawed, plus 36 extra, frozen

1/4 cup (60ml) cream

2 tablespoon raspberry-flavoured liqueur

200 gram milk eating chocolate, coarsely chopped

36 foil petit four cases

Method

1.Push thawed raspberries through a fine sieve into small heatproof bowl; discard seeds.

2.Add cream, liqueur and chocolate to bowl; stir over small saucepan of simmering water until smooth.

3.Divide half the chocolate mixture among cases; top with extra raspberries. Top with remaining chocolate mixture. Freeze truffles until firm.

4.Remove truffles from freezer 5 minutes before serving. Serve topped with edible gold leaf, if desired.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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