Double Chocolate Gooey Raspberry Truffles

Welcome to Paris Week! Calm down, it’s not nearly as exciting as it sounds. There is no fancy Chanel perfume, no glamorous Louis-Vuitton handbags and no other posh designer labels – just a handful of French recipes in celebration of my vacation!

I’m spending the week in Paris and I’m more excited than you can even imagine. A few days at Disney Land mixed up with a few days of exploring Paris. Top that with butter-laden flaky golden croissants everywhere I turn and I’ve got my perfect fall break. (I live on a small island right next to a beach, so a relaxing sunshine vacation really doesn’t do it for me – I do that sort of thing every day.)

Let’s get back to business! What is the definition of a truffle? I’m not talking about the pompous mushrooms – they grow deep in the forest in dark places almost underground for a reason – we’re not meant to eat them! I’m talking about the candy.

According to Dictionary.com, a truffle is a candy made of soft chocolate, shaped into a ball and dusted with cocoa, or sometimes a three-layered cube of light and dark chocolate. These delicious bites of loveliness are made of soft chocolate – well it was soft when I melted it – but they aren’t shaped into a ball or dusted with cocoa. They’re kind of three-layered – a dark or milk chocolate layer, a raspberry centre and a white chocolate base.

I’ll get to the point. They’re not really truffles, they’re more like chocolates, but Double Chocolate Raspberry Chocolates sounds like the title a three-year-old came up with and I’m excited to get outside and drown myself in café au lait avec pain au chocolat, so give me a break. Plus, truffles are French.

Double Chocolate Raspberry Truffles

Yields: 20

Ingredients

1/4 cup melted milk or dark chocolate 

1/8 cup of melted white chocolate

2 cups frozen raspberries

¼ cup white sugar

2 tablespoons condensed milk

Recipe

1. With a small brush, line the chocolate moulds with the melted chocolate. The chocolate layer needs to be thin enough to allow enough space for the filling, but thick enough so that it won’t crack when you pop them out. Place in the freezer for 30 minutes to set.

2. Mix together the raspberries and white sugar in a saucepan over a medium heat for about 10 minutes. Mash the raspberries with the back of a fork until you have a thick paste and leave to cool to room temperature. When cooled, rub the paste through a sieve to remove the seeds.

3. Stir the condensed milk into the raspberry mix and use it to evenly fill the chocolate molds. Don’t fill them right to the top – you’ll need a little bit of space for a white chocolate layer. Place in the freezer for 30 minutes to set.

After the centre is solid, remove the chocolates in the mold from the freezer and fill the remaining space with white chocolate. Return to the freezer for another 30 minutes to set.

Pop the chocolates out of the mold and store in the fridge.

Get ready for loads of foodie Paris pics next week!

Here are the link parties I take part in.

Come and join the fun!