Chocolate Raspberry Truffles

Directions

1. Add chopped chocolate to a heatproof bowl.
2. Put the cream and the Chambord in a small saucepan and heat on a medium-low heat, until bubbles start to form around the edge. Do not let boil.
3. Put the cream and the Chambord in a small saucepan and heat on a medium-low heat, until bubbles start to form around the edge. Do not let boil.
4. Whisk until smooth.
5. Chill in the fridge for 30 minutes to set.
6. While the mixture is chilling, pulse the freeze-dried raspberries in a food processor until powdery. Add the powder to a shallow dish. In another dish, add cocoa powder.
7. Line a cookie sheet with wax paper or a silpat.
8. Once the truffle filling is solidified, you can begin to scoop. Scoop out the truffles using a spoon and roll into 1" balls. This can get messy, but you can also spray your hands with nonstick spray or wear gloves to do the dirty work.
9. Roll half of the balls in the cocoa powder and the other half in the raspberry dust and place on your prepared cookie tray.
10. Chill for another 30 minutes
11. Store in an airtight container in the fridge for 3-4 days.