36 foil petit four cases
1 cup (150g) frozen raspberries, thawed
¼ cup (60ml) pouring cream
2 tablespoons raspberry-flavoured liqueur
200g (6½ ounces) milk eating chocolate, chopped coarsely
36 frozen raspberries, extra
Push raspberries through a fine sieve into small heatproof bowl; discard seeds.
Add cream, liqueur and chocolate to bowl; stir over small saucepan of simmering water until smooth.
Divide half the chocolate mixture among cases; top with extra raspberries. Top with remaining chocolate mixture. Freeze truffles until firm.
Remove truffles from freezer minutes before serving. Serve topped with edible gold leaf, if you like.