Directions

In a large, heat proof bowl gently heat the cream over a simmering pot of water (bain-marie). Add the chocolate and a pinch of salt and mix until all is melted and combined. Make sure the water never boils as it could split the mixture.

Remove the chocolate from the heat and stir in the bubbly Prosecco. Now line a tray or a wide container with baking parchment and make sure the edges of the paper stick out. Pour the chocolate mixture into the tray and level the surface with a spatula. It should be between 2 and 3cm thick. Let it sit for 5 minutes and while still warm sprinkle with the freeze-dried raspberries making sure there is an even layer over the chocolate.

Let the chocolate block rest in the fridge overnight if possible, or at least 5 hours and when cold and firm, grab the baking parchment by the edges to remove the chocolate block from the tray and place it over a chopping board. Warm a knife with hot water, wipe dry and trim the ends of the block to make it neat. Save the trimmings to snack over while working! Now carefully slice the block into squares and repeatedly rinse the knife with warm water while doing it to be as precise as possible. If the block become too soft put it back in the fridge for a while.

Serve the Prosecco truffle at room temperature for extra creaminess. You can dust some cocoa powder on them or a little sprinkle of sea salt flakes or edible gold leaves.

Tips

Keep the chocolate truffles squared so that they are much quicker and less messy to make. If freeze dried fruit is an issue simply dust them with cocoa or chopped nuts or edible gold for extra luxury.