Sometimes the parents of twins need to pamper themselves. This pampering can be a night out on a date. It can be trading massages. Or, in our most recent case, it can be a very delicious, decadent dessert.
This recipe was shared with me about 10 years ago by a chef friend. He never really told me a name for it, so I have always called it a raspberry truffle. I typically make this once a year, when the raspberries are in season, although that didn’t happen when our girls were in their first year (last year), but we just finished eating this year’s round and it was delicious.
The recipe is below the picture of this bit of pure decadence.
High quality dark chocolate (2-3 oz. for every serving)
Heavy whipping cream (2-3 oz. for every serving plus enough to make a whipped cream topping)
Fresh raspberries (10-12 per serving)
Whole coffee beans
For every serving of truffle you wish to make, pour 2-3 oz. of heavy whipping cream into an appropriate sized sauce pan. Heat over medium heat until hot but do not boil. Using a cheese grater, shave an equal amount of your high quality dark chocolate. Once the whipping cream is hot, leave the heat on and whisk in the chocolate a little at a time until it is all smooth and melted. Allow this mixture to cool to the point where is still pourable but not hot.
Place 10-12 raspberries in the bottom of a wine glass and pour even amounts of the cooled chocolate/cream mixture over the top. Cover all of the glasses with saran wrap and cool in the refrigerator overnight.
When you are ready to eat the dessert, make homemade whip cream from your remaining heavy whipping cream, a little powdered sugar and a little vanilla to your taste. It works best to put your mixing bowl and beaters in the freezer for 45-60 minutes before making whipped cream. When the whipped cream is very stiff, fold in a few tablespoons of Kahlua, to your own tastes.
Take the wine glasses from the refrigerator and remove the saran wrap. Using a spoon, top the chocolate mixture with the whipped cream you just folded Kahlua into. Next, place some whole coffee beans on a small plate or cutting board and crush them with the bottom of a glass (a mortar and pestle would work also). Do not use ground coffee beans. Sprinkle a topping of the crushed coffee beans on top of the whipped cream topping and enjoy. This dessert is best if eaten in a manner that you get all of the layers in each bit.