Chocolate Raspberry Ganache Truffles
125g fresh cream
250g good-quality dark chocolate (70%), chopped
12 fresh raspberries
The Kate Tin Cocoa Powder, for rolling
Heat the cream in a small saucepan until just below boiling point. Immediately pour the cream over the chopped chocolate and allow to stand for 5 minutes before stirring until smooth and glossy. Cover with cling wrap and refrigerate until set. Working with a teaspoonful of the set ganache, flatten the chocolate slightly then place a raspberry in the middle and fold the ganache around it cover completely. Roll into a ball then roll in cocoa powder to coat. Refrigerate until ready to serve.