KEY POINTS:
Makes 20
200g dark chocolate, finely chopped
1/4 cup cream
1/4 cup cognac
Fresh or frozen raspberries
Dutch cocoa for dusting
1 Put the chocolate, cream and cognac in a small saucepan over a low heat.
2 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.
3 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.
