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.

  • 15 mins cooking
  • Makes 36 Item
  • Print


Frozen raspberry truffles
  • 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
  • 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.

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