Description
A recipe for making basic raspberry chocolate truffles.
Ingredients
Scale
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter
- 1/4 cup raspberry puree (strained)
- 1/2 cup cocoa powder for dusting
Instructions
- Place the chopped chocolate in a medium heatproof bowl.
- Heat the heavy cream and butter in a small saucepan over medium heat until it just simmers. Do not boil.
- Pour the hot cream mixture over the chocolate. Let it sit undisturbed for 5 minutes.
- Whisk the mixture gently until smooth and fully combined, forming a ganache.
- Stir in the raspberry puree until incorporated.
- Cover the bowl and chill the ganache in the refrigerator for at least 2 hours, or until firm enough to scoop.
- Line a baking sheet with parchment paper.
- Use a small spoon or melon baller to scoop out portions of the chilled ganache. Roll each portion quickly between your palms into a ball shape.
- Roll the finished truffles in cocoa powder until fully coated.
- Store the truffles in an airtight container in the refrigerator.
Notes
- For a smoother puree, press fresh or thawed raspberries through a fine-mesh sieve to remove seeds.
- Work quickly when rolling the truffles so they do not melt from the warmth of your hands.
- You can substitute milk chocolate for dark chocolate, but reduce the chilling time slightly.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 8
- Sodium: 5
- Fat: 8
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 2
- Cholesterol: 20
Keywords: raspberry truffles, chocolate truffles, homemade candy, dark chocolate, raspberry ganache