Description
Indulge in these creamy raspberry truffles with a rich chocolate exterior and a tangy raspberry filling, perfect for sharing or enjoying solo.
Ingredients
Scale
- 1 cup fresh or frozen raspberries
- 8 ounces dark chocolate (at least 60% cocoa), chopped
- 1 cup heavy cream
- 2 tablespoons unsweetened cocoa powder (for coating)
- 2 tablespoons powdered sugar (for coating)
- Optional: crushed nuts or coconut for coating
Instructions
- If using frozen raspberries, thaw them at room temperature for about 30 minutes or microwave them until soft. Mash into a puree.
- In a heatproof bowl, melt the chopped dark chocolate over a double boiler or in the microwave, stirring until smooth.
- Heat the heavy cream in a saucepan over medium heat until it simmers, then pour it over the melted chocolate and let it sit for 2 minutes.
- Stir the cream and chocolate mixture until smooth, then add the raspberry puree and mix until combined.
- Cool the ganache to room temperature, then refrigerate for about 2 hours to firm up.
- Scoop and roll the ganache into small balls, placing them on a parchment-lined baking sheet.
- Mix cocoa powder and powdered sugar, then roll the truffles in this mixture to coat them.
- Refrigerate the coated truffles for at least 30 minutes before serving.
Notes
Store leftover truffles in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.
- Prep Time: 30
- Cook Time: 15
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 30mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: truffles, raspberry dessert, chocolate, sweet treats