Rare Candy

Course: Dessert

Servings: 18 truffles

Begin by finely chopping the bars of chocolate and placing them in a bowl.
Place the heavy cream and butter in a sauce pan. Allow it to melt on low heat. Do NOT let it boil – you just want to get the milk hot.
Pour the milk into the bowl of chocolate and mix. If the hot milk does not melt all of the chocolate, place in a microwave for about 10 seconds. Mix until smooth.
Next, chop up the raspberries until they are basically a liquid. The main reason I use the actual berries is the grittiness from the seeds. I feel that this element is extremely important to giving the rare candy the right texture.
Once minced, add the raspberry into the bowl and mix. Place the mixture inside a pastry bag. Place in your refrigerator and allow to cool for about an hour.
After the mixture has cooled, line a pan with some parchment paper and begin to swirl piece of the chocolate on top. This helps portion the chocolate.
Place this back in the refrigerator for another hour to allow it to harden. Once hardened, begin rolling the truffles into ball shapes. This is a VERY messy process so be prepared.
Toss in cocoa powder once rolled and it is ready.