This week, Chef Aarti Khosla of  Le Rouge by Aarti in Westport shows Tina Redwine how to make French truffles. 

If you have any questions, please email tredwine@news12.com.

Raspberry Ganache

Fresh Raspberries

Almond slices

Fill the chocolate shells with raspberry ganache. Place a fresh raspberry on top and decorate with almond slices

One part dark chocolate

One part heavy cream

Heat the cream just before it starts to boil and pour it over small pieces of chocolate. Cover and let it sit for a minute. Stir and mix well. Put the ganache in the refrigerator to set for half an hour.  Fill in flower pots. Top with raspberry – which is the center of the flower.  To make the petals – use slivered almonds and place around the flower.

190 Main Street, Westport CT-06880 
Phone : 203-293-6106