Chocolate Raspberry Truffles
Serves: 20
Prep: 15 minutes
Chill: 2 hours
Ingredients
125 mls Thickened Cream (1/2 cup)
2 tablespoon Butter
2 tablespoon Natvia Raspberry Fruit Spread
1 teaspoon Vanillla
250 g Natvia Dark Baking Chocolate
Cacao, to roll the truffles in
Method
- In a saucepan over a medium heat, combine the cream, butter, vanilla and raspberry fruit spread. Whisk to combine. Once the butter has melted remove from the heat.
- Place the chocolate in a heatproof bowl. Pour the warmed cream mixture over the chocolate and stir until all of the chocolate has melted.
- Pour the mixture into a tray and refrigerate until firm (around an hour)
- Once set, using a melon baller scoop some of the mixture and mould it into a ball. Roll in cacao to finish. Return to the refrigerator to set for an hour before serving
| Carbs | Pro | Fats | Energy KJ | Calories | Serving size |
| 0.9g | 0.7g | 8.3g | 396kj | 88 | 20g |
