Ingredients
| ¼ cup | Cream |
| 200 g | Dark chocolate, finely chopped (Main) |
| 20 | Raspberries, fresh or frozen (Main) |
| ¼ cup | Cognac (Main) |
| 1 to dust | Dutch cocoa powder |
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Directions
- Put the chocolate, cream and cognac in a small saucepan over a low heat.
- Stir gently until the chocolate has melted and the mixture is smooth.
- Pour into a shallow dish and refrigerate for 2 hours or until set.
- Using a teaspoon, roll spoonfuls and place a raspberry in the centre and shape with your hands to form a ball.
- Arrange on a serving plate and dust with cocoa.
