A delicious ball of chocolate and hazelnut is great just on its own, but the success of these little morsels is in the intense zing of the freeze-dried raspberries that makes for a yummy surprise for your tastebuds!
Westgold Butter whipped in a food processor turns out super white and light, to serve with that special meal.
10-12 whole freeze-dried raspberries
100gm 70% dark chocolate, chopped
1/2c whole toasted hazelnuts (for mix)
1-1/2 T honey (more or less, to taste)
2 t cocoa powder
50gm soft butter
1/4c dried cranberries
1/2c toasted hazelnuts, chopped (for rolling)
Put the dates into a food processor and pulse until finely chopped.
Add the chocolate, whole hazelnuts, honey, cocoa, vanilla and cranberries and pulse until the mixture is roughly chopped and sticks together.
Put in the fridge for ½ hour until the mixture is slightly firmer and easy to roll.
Press a small spoonful of mixture into the palm of your hand, place a raspberry inside a fold the chocolate mix around the raspberry to completely cover it and press gently to form a ball.
Roll in chopped nuts and refrigerate until ready to serve.