We've teamed up with the folks at Six Barrel Soda to create this unique recipe inspired by UK chocolatier @paulyoungchef!
Whisked into dark chocolate, the real raspberries and NZ lemon juice cut through the richness and bring a proper tang. The result is a truffle that's dense, fudgy, and sharp enough to keep it from being overly sweet.
They're simple to make – no tempering, no piping bags – and they'll keep in the fridge for up to two weeks. Just try not to eat all 16 at once!
Watch the video and get the full recipe below.
Ingredients 🍫
- 300g 70% Pacific Dark Chocolate
- 190ml Six Barrel Raspberry & Lemon Soda
- Cacao Powder for rolling (sieved)
Method 🍳
- Chop the chocolate into small pieces and put it in a mixing bowl.
- Warm the soda in a pan until it's just below boiling point.
- Combine half the warm soda with the chocolate and whisk together until completely smooth, then add the other half and whisk again.
- Cover the bowl and refrigerate for 2 hours.
- Scoop out 1 tablespoon at a time of your chilled mixture. Roll into balls (with clean hands!) and then roll the balls in cocoa powder.
- Put all your truffles in an airtight container and chill again until ready to serve.
Note: these truffles can be stored in the fridge for up to two weeks in an airtight container. Makes 16 truffles.
