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Ingredients

1 cup cocoa ; baking
1 1/2 cups heavy cream
1/2 cup raspberries ; pureed
16 ounces chocolate ; semisweet, chopped
1 pinch salt

Preparation:

Place chocolate in a heatproof bowl. Bring the cream to a boil in a saucepan, and pour immediately over the chocolate. Stir the mixture to melt the chocolate, blending well. Add the salt and raspberry puree. Mix well. Chill in the refrigerator for 1 hour. Use a melon baller to form the mixture into 1 inch balls. Roll each truffle in baking cocoa to completely coat. Store truffles in the refrigerator until ready to serve. Original recipe makes 60 truffles.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 109.6
Total Sugars: 7.9g
Carb.: 11.1g
Fiber: 1.5g
Total Fats: 7.7g
Cholesterol: 8.2mg
Protein: 1.3g
Sodium: 4.7mg

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^*Data provided by USDA