Ingredients:

  • 8 oz dark chocolate (60% cocoa), finely chopped
  • 0.5 cup heavy whipping cream (minimum 36% milk fat)
  • 0.5 cup freeze-dried raspberries, pulverized into a fine powder
  • 1 tbsp unsalted butter, room temperature
  • 0.25 tsp sea salt
  • 10 oz dark or white chocolate melting wafers
  • 2 tsp refined coconut oil
  • 1 tbsp freeze-dried raspberry powder for dusting

Instructions:

  1. Chop the chocolate. Use a serrated knife to shave the 8 oz dark chocolate into fine shards.
  2. Heat the cream. Bring the 0.5 cup heavy whipping cream to a simmer until small bubbles form around the edges.
  3. Combine and rest. Pour the hot cream over the chocolate and let it sit for 3 minutes.
  4. Emulsify the center. Whisk gently from the center outward until the mixture becomes a glossy, dark pool.
  5. Add the flavor. Stir in the 0.5 cup raspberry powder, 1 tbsp butter, and 0.25 tsp sea salt.
  6. Incorporate the butter. Stir until the butter has completely vanished into the silk.
  7. Initial cool. Let the ganache sit at room temperature for 30 minutes before moving it.
  8. The deep chill. Cover with plastic wrap (pressed against the surface) and refrigerate for 2 hours 0 mins until firm to the touch.
  9. Scoop and roll. Form 24 balls using a small scoop, rolling quickly between palms.
  10. Prepare the coating. Melt the 10 oz wafers and 2 tsp coconut oil until the chocolate flows in a continuous ribbon.
  11. The final dip. Submerge each ball, lift with a fork, and tap off the excess until the coating is thin and even.
  12. The decorative finish. Dust with the remaining 1 tbsp raspberry powder before the chocolate sets completely.