Ingredients Jump to Instructions ↓

  1. 1 cup fresh raspberries

  2. 1 lb. semisweet or bittersweet chocolate, finely chopped

  3. 1-1/2 cups heavy cream Small pinch salt

  4. 1 cup unsweetened Dutch-processed cocoa

Instructions Jump to Ingredients ↑

  1. 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.


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