Description
Indulge in the rich, velvety texture of these raspberry truffles, where the tartness of fresh raspberries perfectly balances the sweetness of creamy chocolate. Each bite melts in your mouth, leaving a lingering taste of fruity delight and a hint of cocoa that dances on your palate.
Ingredients
- Fresh Raspberries: 1 cup, pureed
- Heavy Cream: 1/2 cup
- Dark Chocolate (70% cocoa): 8 oz, chopped
- Powdered Sugar: 1/4 cup
- Cocoa Powder: for dusting
- Vanilla Extract: 1 tsp
Instructions
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 5 minutes.
- Remove from heat and add the chopped dark chocolate, stirring until completely melted and smooth.
- Stir in the raspberry puree, powdered sugar, and vanilla extract until well combined.
- Cover the mixture and refrigerate for at least 2 hours, or until firm enough to scoop.
- Once firm, use a melon baller or spoon to scoop out small portions and roll them into balls.
- Roll each truffle in cocoa powder to coat evenly.
- Place the truffles on a parchment-lined baking sheet and refrigerate until ready to serve.
Notes
- Make-ahead: These truffles can be made up to 3 days in advance and stored in the refrigerator.
- Storage: Keep truffles in an airtight container in the fridge for up to a week.
- Substitutions: Use white chocolate instead of dark for a sweeter flavor, or substitute raspberries with strawberries for a different fruit experience.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: desserts
- Method: chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 90
- Sugar: 6 grams
- Sodium: 5 milligrams
- Fat: 6 grams
- Saturated Fat: 3 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 9 grams
- Fiber: 1 gram
- Protein: 1 gram
- Cholesterol: 5 milligrams
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