As is blatantly obvious by all these posts, I love chocolate. Truffles, cakes, frostings, pudding, cookies, etc etc etc. There’s just something about the taste of the ingredient that takes me to another place. I don’t remember when I had my first chocolate covered strawberry, but that opened up a whole other set of emotions for me to experience. Since then, my go to “I don’t really want to bake but I have a craving” dessert has been a sort of fondue of 60% chocolate and strawberries. It’s quick, simple, and satisfying.
Raspberries… ehh… I wasn’t about them. If there was a show down between the two red fruits, I’m pretty sure I would have picked strawberry hands down. Until I started getting serious about chocolate that is. A few years ago, I walked into a Godiva store, nervously picked out a few truffles and walked out with my little gold satchel. I think there was a hazelnut praline of some sort in there, and a raspberry truffle. Life changing. There was a certain tartness in the raspberry that the strawberry didn’t capture. And it worked so well with the dark chocolate. I let it melt and rode the waves of the mingling flavors.
Now that was quite a few years ago. Since then, there have been adventures with Ghiradelli, Valrhona, Neuhaus, and La Maison du Chocolat to name a few. I’ve learned that if I had to choose a berry to dip into chocolate, strawberry is still my go to. But if I want a rich ganache that is joined with a berry flavor, then raspberries are the way to go. Whether in truffles or macarons, raspberry wins. And now in ice cream.
I don’t know what I expected with this recipe. And I definitely didn’t expect to love it as much as I did. If you could melt a raspberry chocolate truffle, and churn it into ice cream, this is what you would get. I added a few extra berries on top, but honestly you don’t even need it. It’s amazing. Go try it. Now.
- 1 1/2 cups heavy cream
- 5 tablespoons unsweetened Dutch-process cocoa powder (I used Valrhona cocoa)
- 2/3 cup sugar
- 2 cups raspberries, fresh or frozen (I used frozen for this batch)
- Whisk together the cream, cocoa powder, and sugar in a large saucepan. Heat the mixture, whisking frequently, until it comes to a full, rolling boil. Remove from heat and add raspberries. Cover and let stand for 10 minutes.
- Puree the mixture in a food processor or blender. Press the pureed mixture through a fine sieve to remove seeds. Chill mixture in fridge thoroughly (about 6 hours or overnight) then freeze in your ice cream maker according to manufacturer’s directions.