Description
Decadent and rich dark chocolate truffles infused with the bright, tangy flavor of fresh raspberries. These no-bake, easy-to-make treats are perfect for special occasions, gifts, or simply indulging your sweet tooth.
Ingredients
Scale
- 8 ounces (about 1 1/3 cups) high-quality dark chocolate (60-75% cacao), finely chopped
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 1/4 cup seedless raspberry jam or purée (strained fresh raspberries)
- Optional coatings: cocoa powder, powdered sugar, finely chopped nuts, shredded coconut, or melted tempered chocolate
Instructions
- Place the finely chopped dark chocolate in a medium, heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges (do not boil).
- Remove the cream from the heat and immediately pour it over the chopped chocolate. Let stand for 5 minutes without stirring to allow the chocolate to melt.
- Add the butter, vanilla extract, and pinch of salt to the bowl. Stir gently with a whisk or rubber spatula, starting from the center and working outwards, until the mixture is completely smooth and glossy (this is your ganache).
- Stir in the raspberry jam or purée until well combined.
- Cover the bowl with plastic wrap and refrigerate for at least 2-4 hours, or until the ganache is firm enough to roll.
- Once firm, use a small spoon or a mini ice cream scoop (about 1 tablespoon in size) to scoop out portions of the ganache. Quickly roll each portion between your palms to form a smooth ball.
- Roll the truffles in your desired coating (cocoa powder, powdered sugar, nuts, etc.). For a more professional finish, you can also dip them in tempered chocolate.
- Place the finished truffles on a parchment-lined baking sheet.
- Refrigerate the truffles for at least 30 minutes to set the coating, then transfer them to an airtight container.
Notes
- Use high-quality chocolate for the best flavor and texture.
- For a more intense raspberry flavor, you can reduce fresh raspberry purée on the stovetop until it thickens before adding it to the ganache.
- If the ganache becomes too soft while rolling, return it to the refrigerator for 10-15 minutes.
- For a boozy kick, add 1 tablespoon of raspberry liqueur (e.g., Chambord) or Grand Marnier with the vanilla extract.
- Store truffles in an airtight container in the refrigerator for up to 1-2 weeks. Let them come to room temperature for 10-15 minutes before serving for the best texture.
- You can make these truffles vegan by using dairy-free dark chocolate, full-fat canned coconut cream instead of heavy cream, and a plant-based butter alternative.
Nutrition
- Serving Size: 1 truffle (approx. 20-25g)
- Calories: 90-120 (varies based on chocolate and coating)
- Sugar: 8-12g
- Sodium: 5-15mg
- Fat: 7-10g
- Saturated Fat: 4-6g
- Unsaturated Fat: N/A
- Trans Fat: 0g
- Carbohydrates: 8-12g
- Fiber: 1-2g
- Protein: 1-2g
- Cholesterol: 10-20mg
Keywords: Truffles, Dark Chocolate, Raspberry, Ganache, Dessert, No-Bake, Homemade Candy, Valentine's Day