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- 8 oz dark chocolate (70% cocoa), finely chopped - ½ cup heavy cream - 1 cup fresh raspberries, preferably ripe - 1 teaspoon pure vanilla extract - ¼ cup unsweetened cocoa powder, for coating - ¼ cup crushed freeze-dried raspberries, for added texture - Pinch of fine sea salt The main ingredients create a rich and creamy base for our truffles. Dark chocolate gives the truffles depth. The heavy cream adds smoothness and richness. Fresh raspberries bring bright flavor and color. Vanilla extract enhances the chocolate and raspberry taste. Cocoa powder coats the truffles for a lovely finish. Crushed freeze-dried raspberries add fun texture and a pop of color. A pinch of sea salt balances the sweetness. - Different types of chocolate (milk or white) - Flavored extracts (like almond or orange) - Nuts or other coatings You can mix things up with optional ingredients. If you prefer sweeter truffles, try milk or white chocolate. Flavored extracts, like almond or orange, can add unique notes. You can also roll the truffles in nuts or other coatings for extra crunch. These options let you tailor the truffles to your taste. {{ingredient_image_2}} To start, you need to combine dark chocolate and heavy cream. Use 8 oz of finely chopped dark chocolate and ½ cup of heavy cream. Place these in a heatproof bowl. Set this bowl over a saucepan filled with simmering water. The bowl should not touch the water. Stir gently and keep stirring. This helps the chocolate melt evenly. When melted, the mixture should be silky smooth. Once you melt the chocolate, remove it from the heat. Stir in 1 teaspoon of pure vanilla extract. Then, add a pinch of fine sea salt. This step brings out the chocolate's rich taste. It will not overpower the raspberry flavor later. Next, take 1 cup of fresh raspberries. Gently fold these into the chocolate mixture. Be careful not to crush the raspberries too much. You want some whole berries for bursts of flavor. Let the mixture cool to room temperature. This helps it thicken a bit. Now, cover the bowl with plastic wrap. Place it in the fridge for about 2 hours. This chilling time helps the mixture firm up. Once firm, use a small cookie scoop or your hands to roll the mixture into balls. Each ball should be about 1 inch in diameter. For the coating, use ¼ cup of unsweetened cocoa powder. Place this on a shallow plate. Roll each truffle in the cocoa powder until coated. For a fun twist, roll some truffles in crushed freeze-dried raspberries. This adds a nice crunch and a tangy flavor. Finally, arrange the coated truffles on a parchment-lined baking sheet. Return them to the fridge for 30 more minutes. This helps them set. Once chilled, take the truffles out. Let them sit at room temperature for 5-10 minutes before serving. This gives them a softer texture, making them even more delightful. To make your truffles just right, control the melt and cooling times. Melt the chocolate and cream slowly. This step is crucial for a smooth mix. If you heat it too fast, the chocolate may seize. After mixing in the raspberries, let the mixture cool to room temp. This helps it thicken and gives you a creamy center. How you present your truffles matters. Use fun serviettes or cute boxes. This adds charm to your desserts. When serving, consider garnishing with fresh raspberries. They add color and a touch of elegance. A sprinkle of cocoa powder on top enhances the look as well. Avoid overheating your chocolate. If it gets too hot, it turns grainy. This will ruin your truffles. Also, be careful when crushing raspberries. If you crush them too much, they lose their shape. Chunks of raspberries give a nice burst of flavor. Keep them intact for the best results. Pro Tips Quality Chocolate Matters: Use high-quality dark chocolate for the best flavor. The cocoa content should be at least 70% for a rich, intense taste. Fresh Raspberries: Choose ripe, fresh raspberries for maximum flavor. If you're using frozen raspberries, make sure to thaw and drain them before adding to the mixture. Preventing Meltdowns: When melting chocolate, avoid getting any water in the bowl. Even a drop can cause the chocolate to seize, making it unusable. Chilling is Key: Ensure the truffles are well-chilled before rolling in cocoa powder. This prevents them from becoming too soft and ensures a perfect coating. {{image_4}} You can switch up the taste of your truffles for fun. Try mint chocolate raspberry truffles. Just add a few drops of mint extract to the chocolate mix. The mint adds a cool twist. For a bright flavor, make citrus-infused raspberry truffles. Use orange or lemon zest to bring in a fresh zing. Both options make your truffles unique and tasty. If you want vegan truffles, use coconut cream instead of heavy cream. This keeps them rich and creamy without dairy. For those watching sugar, choose sugar-free chocolate. This makes the truffles tasty and guilt-free. These swaps help everyone enjoy these treats. You can adapt your truffle recipe for holidays. For Christmas, add spices like cinnamon or nutmeg. This gives them a warm, festive touch. In summer, use fresh seasonal fruits. Strawberries or blueberries can add a bright burst of flavor. These changes keep your truffles fresh and exciting all year round. To keep your raspberry chocolate truffles fresh, store them in an airtight container. A glass jar works well. You can also use a plastic container with a tight lid. Avoid stacking them to prevent damage. Place parchment paper between layers if needed. Keep them in a cool, dry place away from sunlight. At room temperature, truffles last about three days. They may lose some freshness after that. Refrigeration extends their shelf life to about one week. However, they can become firmer and lose some creaminess if chilled too long. To freeze truffles, lay them on a tray in a single layer. Make sure they do not touch each other. Once frozen, transfer them to a freezer-safe bag. They can last about three months in the freezer. When thawing, place them in the fridge overnight. This helps keep their texture nice. However, freezing may slightly alter the flavor and texture. Yes, you can use milk chocolate. However, the flavor will change. Milk chocolate is sweeter and creamier. Dark chocolate gives a rich, bold taste. If you want a balance, try mixing both. This way, you keep some of the dark chocolate’s depth while adding sweetness. Raspberry chocolate truffles last about one week in the fridge. To keep them fresh, store them in an airtight container. Avoid leaving them out too long at room temperature. This helps maintain the truffles' taste and texture. If you want to enjoy them later, freezing is an option. Yes, making these truffles ahead is a great idea. Prepare them up to a week in advance. Just store them in the fridge. For a special event, you can make them two days ahead. This gives you time to relax before serving. Serve these truffles with hot cocoa or coffee. They also pair well with sweet wines like port. For gifts, place them in a nice box. Add a ribbon to make it special. You can even sprinkle some extra cocoa powder on top for a fancy touch. In this post, I shared how to make delicious raspberry chocolate truffles. You learned about key ingredients, including dark chocolate and fresh raspberries. I provided step-by-step instructions for melting chocolate and incorporating raspberries. Tips on texture and common mistakes helped refine your skills. Lastly, I covered variations and storage methods. Now, you can impress friends with these truffles. Remember to experiment with flavors and enjoy the process!

Raspberry Chocolate Truffles

Deliciously rich chocolate truffles infused with fresh raspberries and coated in cocoa powder.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 8 oz dark chocolate (70% cocoa), finely chopped
  • 0.5 cup heavy cream
  • 1 cup fresh raspberries, preferably ripe
  • 1 teaspoon pure vanilla extract
  • 0.25 cup unsweetened cocoa powder, for coating
  • 0.25 cup crushed freeze-dried raspberries, for added texture
  • 1 pinch fine sea salt

Instructions
 

  • Melt the Chocolate: In a heatproof bowl, combine the finely chopped dark chocolate and heavy cream. Position the bowl over a saucepan filled with simmering water, ensuring that the bowl does not touch the water. Stir gently and continuously until the chocolate melts completely and the mixture is silky smooth.
  • Add Flavor: Remove the bowl from the heat, then stir in the vanilla extract and a pinch of sea salt until well combined.
  • Incorporate Raspberries: Delicately fold the fresh raspberries into the chocolate mixture. Take care not to crush them too much, allowing some whole berries to remain for bursts of flavor. Allow the mixture to cool to room temperature to thicken slightly.
  • Chill: Cover the bowl with plastic wrap and refrigerate for approximately 2 hours, or until the mixture firms up enough to be easily scooped.
  • Form Truffles: Once the mixture is firm, use a small cookie scoop or your hands to roll the mixture into balls, each about 1 inch in diameter.
  • Coat the Truffles: Place the cocoa powder on a shallow plate. Roll each truffle in the cocoa powder until completely coated. For an exciting variation, also roll some truffles in the crushed freeze-dried raspberries for a tangy crunch.
  • Chill Again: Arrange the coated truffles on a parchment-lined baking sheet. Return the tray to the refrigerator for about 30 minutes, allowing the truffles to set further.
  • Serve: Once chilled, take the truffles from the refrigerator and let them sit at room temperature for 5-10 minutes before serving to achieve a softer texture.

Notes

Arrange the truffles in an elegant decorative box or on a beautiful serving platter. Garnish with fresh raspberries and sprinkle a dusting of cocoa powder over the top for a visually stunning centerpiece that invites indulgence.
Keyword chocolate, dessert, raspberries, truffles