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Raspberry Chocolate Truffles

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These truffles combine the tartness of raspberries with the richness of dark chocolate, making them a perfect treat for any occasion.

Ingredients

Scale
  • 3/4 cup + 2 Tbsp heavy cream
  • 1 cup good quality semi-sweet or dark chocolate, chopped up finely – at least 60% cocoa solids
  • 2 Tbsp unsalted butter, cubed
  • 1 Tbsp light corn syrup – optional
  • 1/2 tsp fine salt
  • 1/3 cup freeze dried raspberry powder
  • 1 cup or 8 oz. semi-sweet or dark chocolate chips for coating
  • 1 Tbsp vegetable shortening or coconut oil

Instructions

  1. Heat the heavy cream until it starts to simmer.
  2. Melt the chocolate in a separate bowl over a double boiler or in the microwave in 30-second increments, stirring between each interval.
  3. Combine the melted chocolate and hot cream, stirring until smooth.
  4. Add the butter, corn syrup (if using), salt, and raspberry powder to the chocolate mixture. Stir until well combined.
  5. Let the mixture cool and set at room temperature or in the fridge for about 30 minutes.
  6. Scoop out small portions of the mixture and roll into balls.
  7. Melt the chocolate chips for coating in a double boiler or in the microwave.
  8. Dip each truffle into the melted chocolate, coating completely.
  9. Place the coated truffles on a parchment-lined baking sheet and refrigerate until set.

Notes

These truffles can be stored in the fridge for up to two weeks or frozen for up to a month. Use parchment paper between layers to prevent sticking.

Nutrition

Find it online: https://www.rapidrecipes.blog/quick-easy-raspberry-truffles/