Chocolate-Raspberry Truffles

To learn more, read the article: Pass the berries through a food mill fitted with a fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup purée; set it aside and discard the contents of the strainer. Put the chopped chocolate in a medium bowl. In a small saucepan, heat the cream until just boiling. Pour the hot cream over the chopped chocolate; whisk to blend. Stir in the raspberry purée and the salt. Refrigerate the mixture until completely chilled, about 1 hour. A food mill makes quick work of raspberry purée, mashing and straining in one sweep.