Chocolate Raspberry Truffles

Add chopped chocolate to a heatproof bowl.

Put cream and Chambord in a small saucepan and heat over medium-low heat, until bubbles start to form around the edge. Do not let boil.

Pour over the chopped chocolate and let sit for 45 seconds. Whisk until smooth. Chill in the fridge for 30 minutes to set.

While mixture is chilling, pulse freeze-dried raspberries in a food processor until powdery. Add the powder to a shallow dish. In another dish, add cocoa powder.

Line a cookie sheet with wax paper or a silpat.

Once the truffle filling is solidified, you can begin to scoop. Scoop out the truffles using a spoon and roll into 1-inch balls. This can get messy, but you can also spray your hands with nonstick spray or wear gloves to do the dirty work.

Roll half of the balls in the cocoa powder and the other half in the raspberry dust and place on prepared cookie tray. Chill for another 30 minutes.

Store in an airtight container in the fridge for 3–4 days.