Description
Make your Valentine swoon with these luscious Chocolate Raspberry Truffles. Rich, silky, and bursting with berry flavor, they taste like they came from a fancy chocolate shop but are surprisingly simple to make.
Ingredients
Scale
- 8 oz (225g) high-quality dark chocolate (60-70% cocoa), finely chopped
- 2/3 cup (160ml) heavy cream
- 1 tablespoon (14g) unsalted butter, room temperature
- 1 cup (125g) fresh raspberries (or 1/3 cup raspberry puree, strained)
- 1 tablespoon (15ml) raspberry liqueur (optional)
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- 12 oz (340g) dark, milk, or white chocolate for dipping
- 1/4 cup (30g) cocoa powder for dusting
- 1/4 cup (30g) freeze-dried raspberry powder (optional)
- 2 tablespoons (24g) sprinkles or crushed nuts (optional)
Instructions
- Place fresh raspberries in a small saucepan over medium-low heat. Mash gently and simmer for 3-4 minutes until broken down. Strain through a fine mesh sieve to remove seeds. Cool completely.
- Place finely chopped dark chocolate in a medium heatproof bowl. Heat heavy cream until it just simmers, then pour over chocolate. Let sit for 2 minutes, then stir gently until smooth and glossy.
- Add room temperature butter to warm ganache and stir until incorporated. Mix in cooled raspberry purée, raspberry liqueur (if using), vanilla extract, and salt until completely combined.
- Cover the ganache with plastic wrap, pressing directly onto the surface. Refrigerate for at least 4 hours or overnight until firm.
- Line a baking sheet with parchment paper. Using a teaspoon or small cookie scoop, portion the chilled ganache and roll into 1-inch balls. Place on the prepared sheet and refrigerate for another 30 minutes.
- Prepare your chosen coatings. For tempered chocolate, melt two-thirds of the coating chocolate to 115°F, then remove from heat and add remaining third, stirring until cooled to 88-90°F for dark chocolate.
- Dip each chilled truffle into melted chocolate or roll in cocoa powder/freeze-dried raspberry powder. If using chocolate coating, sprinkle with toppings before chocolate sets.
- Allow truffles to set completely at room temperature or in the refrigerator for 10 minutes. Store in an airtight container between layers of parchment paper in the refrigerator for up to 2 weeks.