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- You need 60 little silicon molds – we used 2 trays each of heart and rose shapes
- Dark chocolate raspberry truffles
- 200g (7oz) dark chocolate, chopped
- 120ml (1/2 cup) heavy cream
- 3 Tbsp seedless raspberry jam/jelly
- 1/4 tsp vanilla extract
- 200g (7oz) white chocolate, chopped
- 50ml heavy cream
- 1/2 tsp rose water (depends on brand – taste it to check if you need more)
- 300g (about 10oz) dark chocolate
View Full Recipe at Pizzarossa
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