Friday, July 14, 2017


Raspberries and dark chocolate is one of the classics, and one of the most favourite flavour pairings in desserts. With an addition of rum, this combination becomes even better. Using fresh raspberries is maybe the crucial element in this dessert, because they give such an amazing burst of fresh flavours. And, since they are in season now, what better time to make this lovely sweet treat!
I do not recommend increasing the amount of rum, because it can be overpowering. You can increase the amount of Chambord, if you wish, though. And, you can very easily make these vegan, too, by using dairy-free butter, vegan yoghurt, and an appropriate icing sugar.

For the brownies
100 grams dark chocolate
120 grams unsalted butter
200 grams granulated sugar
1 teaspoon vanilla
1 teaspoon dark rum
5 tablespoons plain yoghurt
150 grams plain flour
30 grams unsweetened cocoa powder
1 teaspoon baking soda
For the raspberry rum chocolate sauce
120 ml fresh raspberry purée
2 tablespoons cold water
100 grams granulated sugar
30 grams unsweetened cocoa powder
1 teaspoon dark rum
To make the truffles
50 grams miniature chocolate chips, chopped finely
1 tablespoon freeze-dried raspberry powder
1 tablespoon Chambord liqueur

Start by cooking the syrup, because it needs a bit of time to cool down sufficiently. Place the sugar into a heavy-bottomed saucepan. Sift the cocoa powder to get rid of all the little lumps, then add it to the sugar and mix really well. Pour in the water, and the fruit puree, and mix it to combine. Place the saucepan over medium high heat and let it come to a boil without stirring.
Once it starts to boil, start the timer, and start whisking the sauce. You need to whisk because it can easily burn. Continue cooking and whisking for about 3 minutes, on medium heat, or until the sauce thickens. Remove it from the heat, add the rum, and stir well. It will still be runny when it's piping hot, so do not overcook it. Set the syrup aside and let it cool down to room temperature.
To make the brownies, start by melting together the butter and dark chocolate, over medium high heat, until smooth and combined. Remove it from the heat, and add in the sugar, vanilla, and rum. Mix well, and set it aside briefly. Sift together the flour, cocoa powder, and the baking soda, into a large bowl.

Pour over the chocolate batter, and mix it gently, then add the yoghurt, and mix to combine. The batter will be thick. Line a small square pan (20x20 cm), add in the batter, level it as much as possible, then bake, in a preheated oven, at 180°C (350°F), for about 20 minutes. Check them with a toothpick to make sure they do not overbake. Once done, remove them from the heat, and then from the pan, and let them cool down to room temperature.
When the brownies are at room temperature, place them into a large bowl, and crumble them up using a fork. Add in the freeze-dried raspberry powder, liqueur, and the syrup you made earlier. Start mixing the batter by hand, by using a wooden spoon or a very sturdy spatula, then add the miniature chocolate chips, and mix everything well. If you wish, you can use a stand mixer for this, as well. Place the mixture in the refrigerator for at least 30 minutes, so it can firm up. Once it is ready, make the truffles by using a small scoop, and roll them into your desired topping. If the batter becomes too sticky, return it briefly to the refrigerator. Yields 25 truffles. © TINA VESIĆ
Baker's note: I chose a mixture of unsweetened cocoa powder, icing sugar, and desiccated coconut, but you can choose anything you like, that pairs well with raspberries.