Prep time: 30 minutes
- 300gm dark chocolate (I would use Ghana)
- 100ml cream
- 150gm unsalted butter
- 1 tbsp freeze dried raspberry powder
- Good quality cocoa powder for dusting
Break the chocolate up into a heatproof bowl and place over a sauce pan of warm water to melt slowly until liquid.
Heat the cream in a saucepan until warm and then pour over the melted chocolate, beating continuously till well combined.
Place the softend butter into a mixing bowl and whisk until light. Then trickle in the chocolate cream mixture. Continue to beat until well combined.
Place the chocolate mix into the fridge until ready for use.
Quickly combine the cocoa powder and freeze-dried raspberry powder and set aside.
Use a melon baller or small teaspoon to make balls of the chilled chocolate ganache, rolling it in the raspberry-cocoa powder.
Set aside ready for the right moment.