Hey there, chocolate lovers!
Get ready for a sweet treat that will blow your mind!
Today, I’m sharing my recipe for raspberry chocolate truffles.
These little bites of heaven are rich, creamy, and packed with the perfect berry burst.
They’re super easy to make and oh-so-impressive!
Trust me, you’ll want to whip these up for your next special occasion—or just because.
Let’s dive into this deliciousness! 🍫✨
Possible Ingredient Alternatives
For the heavy cream, coconut cream can be used as a dairy-free alternative, maintaining a rich texture while adding a subtle coconut flavor. Use the same amount as called for in the recipe.
The semi-sweet or dark chocolate can be replaced with carob chips for a caffeine-free option. Carob has a naturally sweet flavor, so reduce the corn syrup or omit it entirely. Use a 1:1 ratio when substituting.
Freeze-dried raspberry powder can be substituted with freeze-dried strawberry powder for a different berry flavor profile. Use the same amount as the recipe specifies. If freeze-dried options are unavailable, finely ground dehydrated berries can work, though the flavor may be less intense. Adjust the quantity to taste, starting with half the amount called for in the recipe.
| Preparation Time | 20-30 minutes |
| Cooking Time | 5-15 minutes |
| Total Time | 25-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 15-20 g
- Fat: 90-100 g
- Carbohydrates: 180-200 g
Ingredients
- 210 grams heavy cream (3/4 cup plus 2 tbsp)
- 175 grams high-quality semi-sweet or dark chocolate, finely chopped (at least 60% cocoa content)
- 30 grams cubed unsalted butter (2 tbsp)
- 15 ml light corn syrup – optional (1 tbsp)
- 3 grams fine salt (1/2 tsp)
- 30 grams freeze-dried raspberry powder (1/3 cup)
- 175 grams semi-sweet or dark chocolate chips (1 cup or 8 oz)
- 12 grams vegetable shortening or coconut oil (1 tbsp)
- 12 grams freeze-dried raspberry powder (2 tbsp)
- 1 large baking sheet
- Parchment paper
- Toothpick or metal tool
- Small piping bag
Step 1: Prepare the Ganache Base
Start by heating 3/4 cup plus 2 tablespoons of heavy cream in a heatproof bowl in the microwave.
Do this in 15-second intervals until the cream is just beginning to bubble, usually taking about 1 minute.
Carefully pour in 1 cup of chopped dark chocolate, 2 tablespoons of butter, 1 tablespoon of light corn syrup, and 1/2 teaspoon of fine salt into the hot cream.
Ensure that the chocolate is fully submerged by the cream.
Let this mixture sit for about 1 minute to allow the chocolate to start melting.
Step 2: Combine and Create Ganache
Stir the mixture slowly until the chocolate and cream combine into a smooth ganache.
If there are unmelted bits of chocolate, gently microwave the mixture for another 15 seconds and stir again until completely smooth.
Once the ganache is made, fold in about 1/3 cup or 30 grams of freeze-dried raspberries with a rubber spatula.
Step 3: Chill and Form Truffles
Cover the ganache with plastic wrap to prevent a skin from forming and let it sit for an hour at room temperature to thicken.
If you’re in a hurry, place the bowl in the fridge for around 30 minutes to speed up the cooling process.
Once the ganache has thickened, scoop out 1 tablespoon-sized portions onto a parchment-lined baking sheet.
If the chocolate is too sticky, chill the scooped pieces in the fridge for 30 minutes until they are firm enough to handle.
Roll each scoop into a ball with your hands.
Step 4: Prepare the Chocolate Coating
For the chocolate coating, melt 1 cup of semi-sweet or dark chocolate chips with 1 tablespoon of shortening or coconut oil in a small bowl.
Use 20-second microwave intervals, stirring in between each, until the mixture is smooth and combined.
Alternatively, if you choose not to dip the truffles in chocolate, roll them in sprinkles or chopped chocolate bits instead.
Step 5: Dip and Garnish the Truffles
Use a toothpick or scribe to dip each truffle into the melted chocolate coating, swirling gently to ensure each is fully coated.
Scrape the bottom of the truffles along the edge of the bowl to remove excess chocolate, then return them to the parchment-lined baking sheet.
If the truffles begin to soften while dipping, place them back in the fridge for 5 to 10 minutes to firm up.
Finish by garnishing with crushed dried raspberries.
Step 6: Storage and Enjoyment
Once all the truffles are coated and garnished, let them set, then enjoy.
Store these delicious treats in an airtight container, keeping them at room temperature for 3 to 4 days, or in the refrigerator for up to 2 weeks.
However, remember that they taste best when served at room temperature!
