Description
Enjoy these luscious Raspberry Truffles, featuring a rich dark chocolate ganache infused with fresh raspberry puree. Coated in your choice of cocoa powder, powdered sugar, or nuts, they make a delightful treat for any occasion. Perfect for gifting or indulging yourself!
Ingredients
Scale
- 1 cup fresh raspberries
- 8 oz dark chocolate (70% cocoa or higher), chopped
- 1/2 cup heavy cream
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/2 cup crushed nuts (e.g., almonds or hazelnuts) for coating (optional)
- 1/2 cup shredded coconut for coating (optional)
Instructions
- Start by washing the fresh raspberries under cold water. Gently pat them dry with a paper towel.
- In a small saucepan, add the raspberries and cook over medium heat. Stir occasionally to prevent sticking.
- Once the raspberries start to break down and release their juices (about 5 minutes), use a fork or a potato masher to mash them into a puree.
- Strain the raspberry mixture through a fine-mesh sieve into a bowl to remove the seeds. Use the back of a spoon to press the puree through the sieve, ensuring you extract as much liquid as possible.
- Set the raspberry puree aside to cool while you prepare the chocolate ganache.
- In a medium saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Remove the saucepan from the heat and add the chopped dark chocolate to the hot cream. Let it sit for about 2-3 minutes to allow the chocolate to melt.
- After the chocolate has softened, whisk the mixture until smooth and fully combined. If there are any lumps, return the saucepan to low heat and stir until completely melted.
- Add the cooled raspberry puree to the chocolate ganache. Stir gently to combine, ensuring the raspberry flavor is evenly distributed throughout the chocolate.
- Mix in the vanilla extract and sea salt, stirring until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate the ganache for about 2 hours, or until it is firm enough to scoop.
- Once the ganache has set, remove it from the refrigerator. Use a small cookie scoop or a tablespoon to portion out the ganache.
- With your hands, quickly roll each portion into a ball. The warmth of your hands will help shape the truffles, but be careful not to let them melt too much.
- Place the rolled truffles on a parchment-lined baking sheet. Continue until all the ganache has been shaped into balls.
- Once all the truffles are shaped, return them to the refrigerator for about 30 minutes to firm up again.
- While the truffles are chilling, prepare your coating options. In separate shallow bowls, place the cocoa powder, powdered sugar, crushed nuts, and shredded coconut.
- After the truffles have chilled, remove them from the refrigerator. One at a time, roll each truffle in your desired coating. Make sure to coat them evenly, ensuring they are fully covered.
- For a more decadent touch, you can double-coat the truffles. To do this, roll them in cocoa powder or powdered sugar first, then return them to the refrigerator for about 10 minutes. After chilling, roll them again in the coating of your choice.
- Place the coated truffles back on the parchment-lined baking sheet. Once all truffles are coated, refrigerate them for an additional 30 minutes to set the coating.
- After the truffles have set, they are ready to be served. Arrange them on a decorative plate or in a gift box for a beautiful presentation.
- If desired, garnish the plate with fresh raspberries or mint leaves for an added touch of elegance.
- These truffles can be stored in an airtight container in the refrigerator for up to one week.
Notes
- Feel free to customize the coatings based on your preferences.
- For a vegan version, substitute heavy cream with coconut cream and use dairy-free chocolate.
- Prep Time: 30 minutes
- Cook Time: 15 minutes