Silky smooth chocolate ganache is made using raspberry puree. The fudge-like ganache is then scooped and rolled in chocolate shavings and freeze-dried raspberry pieces.
Pour the frozen raspberries into a medium saucepan.
Heat on medium heat, stirring often, until the raspberries begin to break down.
Smash the raspberries until they are all broken down.
Remove the pan from the heat.
Set a fine-mesh sieve over a measuring cup.
Pour the raspberries into the sieve and press down on them to extract the puree until you get 3/4 cup of liquid.
Discard the seeds and pour the puree back into the saucepan.
Heat the raspberry puree over medium heat until it just begins to bubble.
Pour the finely chopped chocolate into a large shallow bowl (or in the bowl of a food processor).
Pour the hot raspberry puree over the chocolate, covering all of the chocolate. If using a food processor, pulse for 2 seconds, then scrape down the sides of the bowl. Cover and proceed.
Let the bowl of chocolate rest for 3 minutes.
Then stir, beginning with small circles in the center, creating an emulsion of the puree and chocolate.
Make the circle bigger and continue to stir until melted and smooth.
If all of the chocolate pieces do not melt, you can reheat the ganache either in the microwave for about 10 seconds or on the stove over low heat for about 10-20 seconds just until it all melts.
If using a food processor, pulse for 2-3 more seconds just until the ganache is well blended and smooth. Pour into a shallow bowl.
Cover the bowl of ganache with a lid or press a piece of plastic wrap directly on the surface of the ganache and set it on your counter for at least 4 hours (it may take up to 8 hours) until it thickens into a fudge-like texture.
To make the chocolate-raspberry topping, crush the freeze-dried raspberries into tiny pieces.
Grate the chocolate bar using a cheese grater.
Combine the grated chocolate and raspberry bits in a bowl.
When the chocolate ganache is ready, uncover it, and scoop out heaping teaspoons of the ganache onto a parchment paper-lined baking sheet. You'll get between 36 and 44 truffles.
Roll one chocolate truffle in the palm of your hands then immediately roll them into the chocolate-raspberry topping.
Repeat, rolling and coating all of the truffles.
Chocolate Raspberry Truffles https://hungryhappenings.com/chocolate-raspberry-truffles/