Prep time: 40 minutes
Cook time: 5 minutes
Semisweet or bittersweet chocolate is a nice combination with sweet berries, particularly if you use raspberries. If you can find raspberries this time of year, they are usually very expensive. We found blackberries and thought they worked just fine. The recipe is based on one from Gourmet magazine.
1/4 cup heavy cream
8 ounces bittersweet or semisweet chocolate, chopped fine
1 1/2 tablespoons brandy
1 cup fresh blackberries or raspberries
3/4 cup cocoa powder
Place the cream in a small saucepan and bring it to a simmer over medium heat. Remove the cream from the heat and add the chopped chocolate. Stir the chocolate mixture until the chocolate is melted and smooth. Add the brandy and blend well.
Use a fork to dip one berry at a time into the chocolate. Drain off excess and transfer the dipped berries to a baking sheet covered with wax paper. Chill the berries until firm, at least an hour.
Place the cocoa in a bowl. Add the chocolate-covered berries, one at a time, and roll until covered with cocoa. Store in the refrigerator but bring to room temperature before serving. They should be eaten within two days.
Per truffle, using bittersweet chocolate and blackberries: 39 cal.; 1 g pro.; 5 g carb.; 2 g fat (2 sat..); 2 mg chol.; 2 mg sod.; 2 g fiber; 0 g sugar; 45 percent calories from fat.