Dark Chocolate and Vanilla Truffles with Raspberry Sauce
1 pint DLM French Vanilla Gelato
1 sleeve dark chocolate wafers, pulsed in a food processor
6 oz bittersweet chocolate, melted
2 cups fresh raspberries
1 cup confectioner's sugar
3 Tbsp fresh lemon juice
Scoop gelato into 12 round balls. Roll or dip in pulsed chocolate wafers. Place on a rack over a parchment-lined baking sheet. Place back in freezer briefly to firm. When firm to the touch, drip or drizzle with cooled melted chocolate and refreeze until ready to serve.
Serve with raspberry sauce:
Purée all the ingredients in a food processor; strain the sauce to remove the seeds. Store sauce in the refrigerator in a covered container.
Makes 12 servings