Raspberry chocolate balls
Servings 8 balls
Ingredients
- 75 g salted butter
- 70 g granulated sugar
- 130 g rolled oats
- 25 g dark chocolate
- 1 tbsp coffee
- 1 1/2 tbsp cocoa powder
- 2 tbsp freeze-dried raspberries
For the coating
- 50 g dark chocolate
- 1 tbsp freeze-dried raspberries
Instructions
- Cream the butter and the sugar with an electric mixer until nicely combined and fluffy.
- Grate the chocolate and combine it with the rolled oats, cocoa powder, coffee and raspberries. Stir and add to the butter mixture.
- Start the mixer again at low speed and mix until combined. Set the mixer aside and roll the chocolate balls between the palm of your hands. This amount should yield 8 balls weighing between 35-40 g each.
- Melt the remaining chocolate on a double boiler or in the microwave and let sit until it's cool enough to handle. Spread the chocolate over each ball gently coating all the surface. Place each ball on a piece of parchment paper. Sprinkle some freeze-dried raspberries on the top before the chocolate hardens.
Notes
This recipe can be easily doubled if catering for a larger party. Chocolate balls are an excellent gift for the holiday season as they can be stored in the fridge for a couple of weeks.