Well, Christmas has come and gone, the leftovers are have been eaten (or stored in the freezer), the tree has been undecorated, and the wrapping paper is in the recycling bin. But I did promise to share my recipe for the best chocolate truffle slice ever, and I’m going to start off with a recipe for a super quick and easy sweet treat.
This treat is something I found on Pinterest and made for my younger daughter to take on her last day of school as a birthday treat (her birthday is in late December) to give her class mates instead of cupcakes. You could even pop these onto the side of a mug of hot chocolate to pep up a warm treat!
There’s no real recipe for this one, simply poke a candy cane into each marshmallow, dip the bottom of the marshmallow into a bowl of melted chocolate, and roll in crushed up candy canes (it’s quite therapeutic banging away at a zip-lock bag of candy canes with a rolling pin!). The chocolate sets quite quickly and they can be piled up in a bowl, or if the marshmallow is big enough (mine weren’t) stood up on their bases.
Now, back to that chocolate raspberry truffle slice. It’s amazing. I kid you not. The only thing that stops me from gobbling the whole lot down in one sitting is that it is so incredibly rich, that I physically can’t eat more than a couple of pieces at a time. And it’s easy too. The hardest part is sieving out the seeds from the raspberry mixture.
Now, you will need to seek out fresh raspberries for this one, as the frozen variety tend to be a little too juicy. Sadly, that means it’s not going to be particularly suitable for the Northern Hemisphere at Christmas, but I urge you to think about making it when raspberries are at their peak! Use a good quality dark chocolate too, it’s definitely worth it.
Chocolate Raspberry Truffle Slice
Adapted from a recipe first published in Australian Gourmet Traveller, December 2006.
Makes approximately 60 squares
300g fresh raspberries
200ml pouring cream
600g dark chocolate
Dutch process cocoa (optional)
Combine 200g raspberries with the cream and Framboise in a small saucepan, and bring to the boil over medium-high heat. Process in a food processor and then pass through a fine sieve to remove the seeds.
Clean and dry the food processor and add chocolate, broken into chunks. Process until the chocolate is finely chopped.
Transfer the sieved mixture to a clean saucepan and bring back to the boil. With the motor running, pour the raspberry-cream mixture into the food processor and process until smooth.
Pour about half of the chocolate mixture into a baking paper-lined 20cm X 30 cm tray. Scatter the remaining raspberries evenly across the tray and pour over the rest of the chocolate mixture. Use a spatula to make sure the top is smooth and the depth is relatively even.
Refrigerate overnight, then use a warm knife to cut the truffles into squares and if desired dust with cocoa. Store in an airtight container in the fridge.
1. I find that if I want to double this recipe I really need to do two batches, as that much liquid won’t fit into my food processor.
2. Sieving the raspberry-cream mixture is difficult. If your sieve has very small holes, it can help to sieve it through a coarser sieve first. And a spoon is useful to gently push the liquid through the sieve too.
3. The original recipe called for dark chocolate with 57% cocoa solids. I can’t always get this percentage, so sometimes I mix two different dark chocolates, say a 50% and a 70% to get a good flavour.
4. If the raspberries are large, they can be gently broken apart (NOT crushed) before scattering over the chocolate mixture.
5. In theory this will last in the fridge for up to a month if stored in an airtight container. I challenge you to keep it for that long!