Dark Chocolate, Hazelnut and Raspberry Balls
Brought to you by Westgold
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!
INGREDIENTS
10-12 whole freeze-dried raspberries
100 grams 70% dark chocolate, chopped
1/2 cup whole toasted hazelnuts (for mix)
1-1/2 tablespoons honey (more or less, to taste)
2 teaspoons cocoa powder
1 teaspoon vanilla
50 grams soft Westgold butter
1/3 cup dates
1/4 cup dried cranberries
1/2 cup toasted hazelnuts, chopped (for rolling)
METHOD
Put the dates into a food processor and pulse until finely chopped.
Add the chocolate, butter, 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.
This recipe originally appeared on Westgold. For more Westgold recipes, click here.
Westgold
westgold.co.nz
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.