Frozen raspberry truffles | Women's Weekly Food
A bowl of these divine little frozen raspberry truffles makes for a visually arresting dessert that's as gorgeous to eat as it is to look at.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 1 cup (150g) frozen raspberries, thawed, plus 36 extra, frozen
- 1/4 cup (60ml) cream
- 2 tablespoons raspberry-flavoured liqueur
- 200 grams milk eating chocolate, coarsely chopped
- 36 foil petit four cases
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