Chocolate Raspberry Peanut Butter Truffles

Ingredients:

• 350 g of dark chocolate
• 1 cup heavy cream (35%)
• 1 tbsp (15 g) unsalted butter
• A pinch of salt
• 1/2 tsp vanilla extract
• 1/2 tsp raspberry extract
• 1/4 cup peanut butter
• Crushed freeze-dried raspberries for sprinkling

Preparation:

1. Cut the chocolate into pieces and place in a heatproof bowl.
2. Combine the cream, butter, and salt in a saucepan. Place the saucepan on the stove and heat the mixture over medium heat, but do not bring it to a boil. Pour the mixture over the chocolate and let it sit until the chocolate is completely melted, about 10 minutes.
   
   Stir with a silicone spatula or whisk until smooth. (If necessary, melt the chocolate in the microwave, stirring every 20 seconds.)
3. Add peanut butter to the chocolate mixture, vanilla and raspberry extract, stir until smooth. Transfer the chocolate cream to a baking dish and refrigerate for 3 hours or overnight, until set.
4. Using a tablespoon, roll 18-24 balls of chocolate cream, then roll them in crushed freeze-dried raspberries. Place truffles Place on a parchment-lined baking sheet, cover with plastic wrap and chill until firm, at least 1 hour or overnight.