Classic Creamy Raspberry Truffles
Indulge in these rich and creamy dark chocolate truffles, infused with the bright, fruity essence of fresh raspberries, perfect for a decadent treat.
Equipment
- Blender or food processor
- Fine-mesh sieve
- Small saucepan
- Heatproof bowl
- Whisk
- Plastic wrap
- Small spoon or mini ice cream scoop
- Parchment-lined baking sheet
Ingredients
Truffle Ingredients
- 10 oz dark or semi-sweet chocolate, chopped
- 1/2 cup heavy whipping cream
- 1/2 cup fresh or frozen raspberries, puréed and strained
- 1 tablespoon unsalted butter optional
- salt Pinch
- Unsweetened cocoa powder for coating
Instructions
Preparation
- Purée fresh or frozen raspberries and strain to remove seeds, yielding about 1/4 cup of smooth raspberry liquid.
- Gently warm heavy cream in a small saucepan until it just begins to simmer.
- Place chopped chocolate and optional butter in a heatproof bowl, then pour the hot cream over it and let it sit for 5 minutes.
- Whisk the mixture until smooth, then stir in the strained raspberry purée and a pinch of salt.
- Cover the ganache with plastic wrap, pressing it onto the surface, and refrigerate for 2-4 hours until firm.
- Scoop portions of chilled ganache and quickly roll them into spheres between your palms.
- Roll the truffles immediately in unsweetened cocoa powder and place them on parchment-lined baking sheet.
- Refrigerate the coated truffles for at least 30 minutes before serving to ensure they are firm.
Notes
Work quickly when rolling truffles to prevent them from softening too much. If they become too soft, refrigerate them briefly. For best results, use high-quality dark or semi-sweet chocolate.