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- 1 cup fresh raspberries, gently rinsed and dried - 8 ounces high-quality dark chocolate (70% cocoa), finely chopped - 1/2 cup heavy cream - 1 teaspoon pure vanilla extract - 1 tablespoon unsweetened cocoa powder, for dusting - 1/4 cup powdered sugar, for dusting - A pinch of flaky sea salt Using high-quality ingredients makes a big difference in truffles. Fresh raspberries add natural sweetness and tang. Dark chocolate gives a rich taste. I recommend chocolate with at least 70% cocoa for the best flavor. Heavy cream creates a smooth, creamy texture. If the ingredients are fresh and good quality, your truffles will shine. You can swap ingredients for different flavors. If fresh raspberries are not available, use frozen ones. Just thaw and drain them well. For a dairy-free option, try coconut cream instead of heavy cream. You could also use white chocolate if you prefer a sweeter taste. These changes can help you enjoy the truffles even more! {{ingredient_image_2}} Making chocolate covered raspberry truffles is simple and fun. You start by heating cream, then mix in chocolate. After that, fold in raspberries. Chill, roll, and coat the truffles for a tasty treat. 1. Heat the heavy cream in a small saucepan over medium heat. Stir until it simmers gently. 2. Remove the pan from heat and add the chopped dark chocolate. Let it sit for one minute. Stir until it melts and becomes smooth. 3. Gently fold in the fresh raspberries. Be careful to keep them whole for a burst of flavor. 4. Add the vanilla extract and a pinch of flaky sea salt. Stir carefully until it is well mixed. 5. Pour the mixture into a bowl. Cover it tightly with plastic wrap. Refrigerate for 1-2 hours until it firms up. 6. Once chilled, scoop out small portions with a melon baller or your hands. Roll them into smooth balls. 7. Place the rolled truffles on a baking sheet lined with parchment paper. 8. Mix the cocoa powder and powdered sugar in a shallow dish. Roll each truffle in this mix until they are well coated. 9. Return the truffles to the lined baking sheet and chill for another 30 minutes to set completely. - For heating cream, watch closely to avoid boiling. It should just simmer. - When adding chocolate, let it rest for a minute. This makes stirring easier. - When folding in raspberries, do it gently. You want them to stay whole. - Use good-quality dark chocolate for the best taste. Aim for 70% cocoa or higher. - If the mixture is too soft after chilling, let it sit in the fridge longer. - Roll the truffles quickly to keep them smooth. Warm hands can make them sticky. - Coat the truffles well in the cocoa mix. This adds flavor and prevents stickiness. - Give the truffles time to chill again. This helps them keep their shape. When making chocolate covered raspberry truffles, avoid overcooking the cream. If the cream boils, it can ruin the texture. Also, don’t rush the cooling time. Chilling the mixture helps it firm up for easy rolling. Lastly, be gentle when folding in the raspberries. This keeps their shape and ensures a nice burst of flavor. For a smooth truffle, use high-quality dark chocolate. The cocoa content should be at least 70%. When you mix the chocolate with the cream, let it sit for a minute before stirring. This step helps create a silky texture. If your mixture feels too soft, chill it longer. A well-chilled mixture is easy to shape. To enhance the flavor, use fresh raspberries. Their natural sweetness pairs well with dark chocolate. Adding a pinch of flaky sea salt boosts the chocolate’s taste. You can also experiment with other extracts, like almond or orange, for a twist. Dusting with cocoa powder and powdered sugar adds a nice contrast and enhances the overall flavor. Pro Tips Quality Chocolate Matters: Always use high-quality dark chocolate for the richest flavor and smoothest texture in your truffles. Keep Raspberries Whole: Gently fold the raspberries into the chocolate mixture to maintain their shape and provide a delightful burst of flavor. Chill Thoroughly: Make sure to chill the truffle mixture until it's firm enough to handle; this ensures a neat and tidy rolling process. Dusting Techniques: For a beautiful finish, roll the truffles in a mix of cocoa powder and powdered sugar, creating a balance of sweetness and bitterness. {{image_4}} You can change the taste of your truffles easily. Try adding a splash of orange zest for zest and brightness. You might also mix in a few drops of peppermint extract for a cool twist. Want a nutty flavor? Add finely chopped nuts like hazelnuts or almonds for a crunchy surprise. You can even play with spices like cinnamon or chili powder to add warmth. Each of these flavors gives your truffles a new life. Making vegan truffles is simple! Swap the heavy cream with coconut cream. Use dark chocolate labeled dairy-free to keep it vegan. If you prefer gluten-free options, all the ingredients listed are naturally gluten-free. Just ensure that your chocolate does not contain gluten. This way, everyone can enjoy the tasty treat without worries. For a fun twist, serve the truffles in small cupcake liners. This adds charm and makes them easy to grab. You can stack them in a jar for a lovely display or gift them in a decorative box. To impress your guests, use a sprinkle of sea salt on top before serving. This adds flavor and a touch of elegance. For a fresh touch, garnish the platter with whole raspberries. Each of these ideas makes your truffles even more delightful! To keep your chocolate covered raspberry truffles fresh, store them in an airtight container. Line the container with parchment paper to avoid sticking. Place a layer of truffles, then add another layer of parchment before adding more truffles. This method helps preserve their texture and flavor. When stored correctly, these truffles last about a week in the fridge. If you keep them at room temperature, they will only last for a couple of days. The cool temperature of the fridge helps maintain the truffles' creamy texture and rich taste. You can freeze these truffles for longer storage. To freeze, place them on a baking sheet and freeze until solid. Then, transfer them to an airtight container with parchment between layers. They can last up to three months in the freezer. To thaw, move them to the fridge for a few hours before enjoying. Avoid thawing at room temperature, as it may affect their texture. The best chocolate for truffles is high-quality dark chocolate. I recommend using chocolate with at least 70% cocoa. This chocolate gives a rich flavor and a smooth texture. Brands like Valrhona or Ghirardelli work well. Avoid using chocolate chips, as they do not melt as smoothly. Yes, you can make these truffles ahead of time. They stay fresh in the fridge for about a week. Just store them in an airtight container. You can also freeze them for up to three months. Thaw them in the fridge before serving. This makes them perfect for parties or special events. To prevent sticking, roll the truffles in cocoa powder and powdered sugar. This adds a nice layer and keeps them from touching. Use parchment paper on your baking sheet to avoid sticking. If they still stick, chill them for a bit longer before rolling. This blog post covered key elements for making tasty truffles. We discussed the right ingredients and why their quality matters. I shared recipes and cooking steps to make it easy for you. You learned tips to enhance flavors and avoid common mistakes. We also explored variations for special diets and fun serving ideas. Lastly, I provided storage advice to help keep your truffles fresh. Overall, these insights aim to boost your truffle-making skills and inspire creativity in the kitchen. Enjoy crafting your own delightful treats!

Decadent Chocolate Raspberry Truffles

Deliciously rich chocolate truffles with a burst of fresh raspberry flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 20
Calories 100 kcal

Ingredients
  

  • 1 cup fresh raspberries, gently rinsed and dried
  • 8 ounces high-quality dark chocolate (70% cocoa), finely chopped
  • 1 2 heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon unsweetened cocoa powder, for dusting
  • 1 4 cup powdered sugar, for dusting
  • 1 pinch flaky sea salt

Instructions
 

  • In a small saucepan, heat the heavy cream over medium heat, stirring occasionally, until it begins to simmer gently. Be careful not to let it boil.
  • Remove the saucepan from the heat and immediately add the chopped dark chocolate. Allow it to sit for a minute, then stir until the chocolate is completely melted and the mixture is silky and smooth.
  • Gently fold in the fresh raspberries into the melted chocolate mixture, ensuring to keep their shape as much as possible for a delightful burst of flavor.
  • Add the vanilla extract and a pinch of flaky sea salt to the mixture, then stir carefully until well combined.
  • Transfer the chocolate-raspberry mixture to a bowl. Cover it tightly with plastic wrap and refrigerate for about 1-2 hours, or until it firms up enough to be handled.
  • Once the mixture is chilled and firm, use a melon baller or your hands to scoop out small portions, then roll them between your palms to form smooth, round truffles.
  • Place the rolled truffles on a baking sheet lined with parchment paper to prevent sticking.
  • In a shallow dish, combine the unsweetened cocoa powder and powdered sugar. Roll each truffle in this mixture, ensuring they’re well coated with a sweet and slightly bitter dust.
  • After coating all the truffles, return them to the lined baking sheet and refrigerate for an additional 30 minutes to allow them to set completely.

Notes

To impress your guests, place the truffles in a decorative gift box or on a charming serving platter. Garnish with fresh whole raspberries and a light dusting of extra cocoa powder for an elegant and inviting appearance.
Keyword chocolate, dessert, raspberry, truffles