Description
Fresh, fruity, and silky-smooth truffles that pair rich dark chocolate with bright raspberry flavor.
Ingredients
Scale
- 1 cup fresh raspberries
- 1 cup dark chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- Cocoa powder (for dusting)
Instructions
- Wash the raspberries gently and pat them dry. Line a small tray or baking sheet with parchment paper. Measure the chocolate chips, cream, and vanilla so everything is ready.
- In a small saucepan, heat the heavy cream over medium-low heat until it just reaches a gentle boil (small bubbles form at the edge). Remove the pan from heat immediately.
- Add the dark chocolate chips to the hot cream. Stir slowly until the chocolate melts and the mixture is smooth and glossy. Add the fresh raspberries and the vanilla extract. Stir gently to break down some raspberries and fold the fruit into the chocolate mixture.
- Pour the mixture into a shallow dish and cover. Chill in the refrigerator for about 2 hours, or until firm enough to scoop. Once firm, use a small spoon or cookie scoop to portion the mixture. Quickly roll each portion between clean hands to form a ball. Roll each truffle in cocoa powder to coat. Place finished truffles on the parchment-lined tray and refrigerate again until ready to serve.
Notes
Serve chilled or at cool room temperature. Store in an airtight container for up to 1 week in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 8g
- Sodium: 15mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1.6g
- Protein: 1.3g
- Cholesterol: 30mg