Description
Indulge in these decadent dark chocolate raspberry truffles that combine rich, velvety dark chocolate and vibrant raspberry puree for a perfect bite-sized treat. These truffles offer a delightful balance of bittersweet cocoa and tart raspberry flavors, coated in luxurious cocoa powder and a hint of sea salt to enhance their richness. Perfect for gifting or a special dessert, these truffles bring bliss with every bite.
Ingredients
Scale
Truffle Base
- 8 oz Dark Chocolate (70% cocoa) – Use good-quality dark chocolate for deep flavor
- 1/2 cup Heavy Cream – Substitute with light cream for a lighter alternative
- 1/4 cup Raspberry Puree – Use fresh raspberries for vibrant flavor
- 1 tsp Vanilla Extract – Avoid substitutions to keep the right sweetness
- 1/4 tsp Sea Salt – Brown or kosher salt can be used instead
Coating
- 1/2 cup Cocoa Powder – Preferably Dutch-processed for smoothness
- 1/4 cup Crushed Freeze-Dried Raspberries – Can be replaced with chopped nuts for added texture
Instructions
- Prepare the Chocolate Mixture: Finely chop the dark chocolate and place it in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat just until it begins to simmer. Immediately pour the hot cream over the chopped chocolate and let it sit for a minute to soften the chocolate.
- Mix Until Smooth: Gently stir the chocolate and cream together until smooth and glossy. Stir in the raspberry puree, vanilla extract, and sea salt until fully combined to create a luscious ganache.
- Chill the Ganache: Cover the bowl with plastic wrap and refrigerate the ganache for at least 2 hours, or until firm enough to scoop into truffle shapes.
- Shape the Truffles: Using a teaspoon or melon baller, scoop small portions of the chilled ganache and quickly roll each between your palms to form smooth balls. Work swiftly to prevent melting.
- Coat the Truffles: Roll each truffle in the cocoa powder or crushed freeze-dried raspberries, or a mix of both, to coat evenly. Place the coated truffles on a parchment-lined tray.
- Final Chill: Refrigerate the coated truffles for about 30 minutes to set before serving. Store them in an airtight container in the refrigerator for up to one week.
Notes
- Use fresh, high-quality ingredients for the best flavor and texture.
- If the ganache is too soft to roll, chill it longer to firm up.
- For a different twist, try rolling truffles in chopped toasted nuts instead of raspberries.
- To melt chocolate evenly, chop finely and heat cream just enough to avoid burning.
- These truffles are best enjoyed chilled but allow to sit at room temperature for a few minutes before eating to enhance flavor.
