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Ingredients
400g/14oz dark chocolate, minimum 70 per cent cocoa solids
40g/1 and a half oz butter
400ml/14fl oz double cream
50g/2oz sugar
dash vanilla extract
For decoration
hundreds and thousands
white chocolate, grated, for sprinkling
cocoa powder, for dusting
hazelnuts, chopped, for sprinkling
200g/7oz raspberries, placed into the freezer for ten minutes before using
Method
1. Place the chocolate and butter into a heatproof bowl.
2. Place the cream and sugar into a clean saucepan over a medium heat and bring to the boil.
3. Pour the cream mixture over the chocolate and butter, add a dash of vanilla extract and stir gently, until the chocolate and butter have completely melted.
4. Place the chocolate mixture into three separate bowls and place into the fridge to chill overnight.
5. Once chilled, use a spoon to remove equal portions of the set chocolate mixture (reserving some chocolate to coat the chilled raspberries) and place onto a clean work surface. Roll the chocolate into balls, then dip and roll the balls into the various decorative ingredients of your choice.
6. Remove the raspberries from the freezer and mould the remaining chocolate around the raspberries and decorate these as you wish.
7. To serve, arrange the chocolates onto a large plate and enjoy with a cup of coffee or a glass of pink champagne.  Show me more dark chocolate recipes
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Find out more about these ingredients and techniques: Double cream
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