A perfect chocolate and berry combination
1. For the truffles: Heat the chocolate over a bain-marie until melted, then leave to cool. Separate the eggs and beat the egg white to a stiff peak.
2. Mix in the yolk and tia maria with the cooled chocolate, then stir in the beaten egg white.
3. Fold in the cream and place in espresso cups and leave in fridge to cool.
4. For the coulis: Over medium heat, combine 350g of raspberries, orange zest, water, sugar, and lemon juice.
5. Bring to a boil and cook for a further 8 mins, then remove from the heat and puree.
6. Strain into small bowl, add the remaining fresh raspberries and serve on the side.
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