Raspberry Truffles Recipe

(Makes 300g (10.58 ounces) of filling, I used 5g (0.18 ounces) per chocolate mold.)

Blend your fresh or frozen defrosted raspberries in a blender with the cream until smooth. Push through a fine sieve to take out the tiny seeds. Measure your mixture and you should have around 240ml or just a little less than 1 cup.

Heat your sugar, water and glucose syrup in a saucepan until the sugar has dissolved, wash down the sides of the pan using a wet pastry brush and then leave it to bubble unstirred. Keep an eye on your sugar mixture, you are waiting for it to start to turn golden, then add your raspberry cream mixture and the butter. Stir until well combined.

Return to the heat and add a candy thermometer to the pan and heat it until 230ºF (110ºC). If you don't have a candy thermometer take a small amount and let it cool on a plate to see roughly how thick it will be. Pour into a heat proof bowl and leave to cool completely.

Then fill the molds with white chocolate, tip out the excess and let it set up. Take some of your gooey raspberry filling, put it in a ziplock bag and pipe into each mold. Gently tap it to smooth it out and using a knife scrape off any that has gone on the edges as that will prevent the chocolate from making a seal. Top with your white chocolate and scrape off any excess. Leave to set, then tip out of the mold.