1 cup fresh raspberries
1 pound semisweet chocolate or bittersweet chocola — finely chopped
1 1/2 cups heavy cream
1 pinch salt
Hershey’s Special Dark Chocolate — For dipping
Put raspberries through a sieve. You should have about a 1/2 cup raspberry
puree.
Put chopped chocolate in a med. bowl. Heat cream just til boiling. Pour
hot cream over chopped chocolate. Wisk to blend. Stir in the raspberry
puree and salt. Refrigerate until completely chilled about 1 hour. Shape
into 1 inch balls and dip