Chocolate Raspberry Truffles
Prep: 15 minutes
Chill: 2 hours
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
- 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