Chocolate Crust
  • 1/2 Cup butter (1 stick)
  • 1 1/2 Ounces bittersweet chocolate, chopped
  • 6 Ounces chocolate wafer cookies, crushed
  • 24 Driscoll's Raspberries and/or Blackberries
Berry Compote
  • 1 Package (6 ounces) Driscoll's Raspberries
  • 1 Package (6 ounces) Driscoll's Blackberries
  • 1/3 Cup sugar
  • 1 Tbsp. fresh lemon juice
  • 2 1/2 Teaspoons cornstarch
  • 1/2 Cup water
Truffle Filling
  • 10 Ounces bittersweet chocolate, chopped
  • 3/4 Cup unsalted butter, at room temperature, divided
  • 1/2 Cup sugar
  • 2 Tablespoons Dutch-process cocoa powder
  • 1/4 Cup water
  • 1 Tbsp. vanilla extract
  • 1 Cup chilled heavy whipping cream
  • 1 Package (6 ounces) Driscoll's Raspberries or Blackberries
  • 4 large egg yolks
Chocolate Crust
  1. Melt butter and chocolate in a bowl over simmering water or in microwave on medium (50 percent) power. Stir in cookie crumbs. Press onto bottom and sides of 24 mini muffin cups. Let stand at room temperature or refrigerate until set. Place one raspberry or blackberry in the center of each muffin cup.
Truffle Filling
  1. Melt chocolate in a small bowl over simmering water. Turn off heat and leave bowl over water to keep chocolate warm. Beat 1/2 cup butter in a small bowl until fluffy. Beat in 1/4 cup sugar and cocoa powder. Whisk yolks, water, remaining 1/4 cup butter and 1/4 cup sugar in a medium metal bowl. Place over a saucepan of simmering water (do not let bowl touch water). Whisk constantly until a candy thermometer reads 160Fº, about 6 minutes. Remove bowl from top of the simmering water.

    Beat warm yolk mixture with an electric mixer until thickened and cool, about 5 minutes. Beat in butter-cocoa mixture; fold in warm melted chocolate and vanilla. Beat heavy cream until soft peaks form in separate bowl; fold whipped cream into chocolate yolk mixture. Fill pastry bag with truffle batter and pipe into prepared crusts, covering berry. Refrigerate until firm, at least 4 hours or overnight. (Can be made 4 days ahead and refrigerated.)

    If you don't have a pastry bag, just spoon the filling into plastic bag and snip off the tip of the bag. Any mini muffin pans will work, but the silicone pans will make removal of the truffles even easier.
Berry Compote
  1. Combine berries, sugar, lemon juice, cornstarch and water in a medium saucepan. Bring to a simmer over medium heat and stir until berries release juices and thicken, about 5 minutes. Cool slightly. Serve warm, or cover and refrigerate up to 4 days. Reheat before serving.
To Serve
  1. Run a knife around truffles to release from pan. Serve with warm berry compote.
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Calories 272
Total Fat 20.94 g
Saturated Fat 12.09 g
Cholesterol 74.10 mg
Sodium 48 mg
Total Carbohydrates 22.21 g
Dietary Fiber 1.54 g
Protein 2.79 g