Mike Van de Elzen: Chocolate truffles w/ raspberry chocolate dusting

Happy Valentine's Day!  Well not quite yet, but it certainly is going to be a welcome distraction from the looming storm about to hit Auckland.   I'm not sure if Valentine's Day is still as important nowadays as it has been in the past? Maybe it's just because I'm just getting older, or it's just become too commercial and lost its charm somewhat.  I can remember going to all lengths and costs when I was younger to try and charm the pants off my partner. I think I even brought one of my girlfriends a huge stereo for Valentines, not sure why?  These days, a lovely meal and some little chocolate truffles will do the trick!  Chocolate truffles with raspberry cocoa dusting are super quick to make and should finish of any meal you may wish to make.  Perfect!  Chocolate truffles w/ raspberry chocolate dusting  Prep time: 30 minutes  Serves: 6  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 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 softened 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 powder and set aside.   Use a melon baller or small teaspoon to make the balls of the chilled chocolate ganache, dipping it into the raspberry-coco powder.   Set aside ready for the right moment.  Mike’s website – goodfromscratch.co.nz  LISTEN ABOVESee omnystudio.com/listener for privacy information.