Chocolate truffles with Ruby chocolate

Cut open the vanilla pod and scrape out the seeds. Put both the marrow and the stick together with the cream, sugar and salt in a saucepan and slowly bring to the boil. When the mixture boils, remove the pan from the heat and keep stirring until all the sugar has dissolved. Cover the pan with a lid and let it cool to room temperature.

Line a plate or dish with baking paper and place the filling in a piping bag with a smooth nozzle of 1 – 1 centimeters. Pipe elongated truffles onto the baking paper. Place the plate with sprayed truffles in the freezer for at least 1 hour (longer is allowed).

Place the powdered sugar with the freeze-dried raspberries in a food processor and grind the raspberries fine. Sift the sugar with a fine sieve, so that any pips from the raspberries remain.

Take a few frozen truffles at a time from the freezer and dip them in the melted ruby ​​chocolate. This is best done by inserting a sturdy skewer into the truffle and dipping the truffle through the chocolate, or by using a wire fork. Make sure the whole truffle is covered, knock off the excess by tapping the side of the bowl with the toothpick. Push the truffle over the raspberry sugar from the stick and cover the truffle on all sides with the sugar. Leave in the raspberry sugar for a few minutes until the chocolate is hard.

Do this with all truffles. Once the truffles have hardened, place them in a fine sieve and carefully shake off the excess sugar from the truffles.

Store the truffles in the fridge or freeze them for longer. Remove the truffles from the refrigerator in time so that the filling can soften a bit.