What you need
¼ cup pure cream
200g CADBURY Baking Dark Chocolate Melts
1 tablespoon orange liqueur
60g (16 small) raspberries
¾ cup CADBURY BOURNVILLE Cocoa, for dusting
1. POUR the cream into a saucepan and just bring to a boil. Sprinkle over the chocolate and whisk vigorously to combine. Stir in the liqueur and set aside to cool and firm.
2. SHAPE 2 teaspoons of mixture around each raspberry, then place onto a baking paper lined tray. Refrigerate until firm. Allow to stand at room temperature to remove chill before serving. Dust liberally with cocoa just before serving.
TIP: The finished quantity will vary depending on the size of the raspberry. If fresh raspberries are unavailable the truffles may be made without them.
Perfect for Christmas, these may be made a few days ahead with fresh raspberries and cream.