Amanda Laird: Chocolate, cognac and raspberry truffles

Chocolate, cognac and raspberry truffles. Photo / Babiche Martens

Makes 20

200g dark chocolate, finely chopped
1/4 cup cream
1/4 cup cognac
Fresh or frozen raspberries
Dutch cocoa for dusting

1 Put the chocolate, cream and cognac in a small saucepan over a low heat.

2 Stir gently until the chocolate has melted and the mixture is smooth. Pour into a shallow dish and refrigerate for 2 hours or until set.

3 Using a teaspoon, roll spoonfuls and place a raspberry in the centre and shape with your hands to form a ball. Arrange on a serving plate and dust with cocoa.