Description
These Raspberry Chocolate Truffles are a luxurious treat made with rich dark chocolate ganache and fresh raspberries. Coated in cocoa powder or nuts, they offer a delightful burst of flavor in every bite, perfect for satisfying any chocolate craving.
Ingredients
Scale
- 8 ounces of high-quality dark chocolate (70% cocoa or higher)
- 1/2 cup of heavy cream
- 1/2 cup of fresh raspberries (plus extra for garnish)
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of sea salt
- 1/2 cup of cocoa powder (for dusting)
- 1/4 cup of finely chopped nuts (optional, for coating)
- 1/4 cup of powdered sugar (optional, for dusting)
Instructions
- Chop the dark chocolate into small, even pieces.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Remove the cream from heat and pour it over the chopped chocolate in a heatproof bowl. Let it sit for 2-3 minutes.
- Add the vanilla extract and sea salt to the bowl. Stir gently until smooth and glossy. If needed, use a double boiler to melt any unmelted chocolate.
- Fold in the fresh raspberries, mashing them slightly to release their juices. Be careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate the ganache for about 2 hours, or until firm enough to scoop.
- Line a baking sheet with parchment paper.
- Using a small cookie scoop or tablespoon, scoop out a portion of the ganache (about a tablespoon).
- Roll the ganache into a ball quickly with your hands. If it gets too sticky, refrigerate for a few minutes.
- Place the rolled truffles on the prepared baking sheet, leaving space between each.
- Return the truffles to the refrigerator for about 30 minutes to firm up.
- Prepare coating stations with cocoa powder, chopped nuts, and powdered sugar in separate shallow bowls.
- Roll each firm truffle in cocoa powder, ensuring they are fully coated. Tap off excess powder.
- If using nuts, roll the truffles in chopped nuts after coating with cocoa powder.
- For a sweeter option, roll some truffles in powdered sugar for a snowy appearance.
- Place the coated truffles back on the parchment-lined baking sheet and refrigerate for another 15-20 minutes.
Notes
- For a more intense raspberry flavor, consider using raspberry extract in addition to fresh raspberries.
- These truffles can be stored in an airtight container in the refrigerator for up to a week.
- Prep Time: 30 minutes
- Cook Time: 10 minutes