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- 8 oz high-quality dark chocolate (70% cocoa), finely chopped - 1/2 cup heavy cream - 1/2 teaspoon pure vanilla extract - 1/2 cup fresh raspberries, plus additional for garnish - 1 cup unsweetened cocoa powder (for dusting) These main ingredients create the rich base for the truffles. The dark chocolate gives a deep flavor. The heavy cream adds creaminess, while the vanilla extract enhances the taste. Fresh raspberries provide a burst of fruity goodness. - 1/4 cup finely chopped pistachios (optional, for an elegant coating) - Pinch of sea salt (optional, for a sophisticated finish) The pistachios add crunch and color. A pinch of sea salt can elevate flavors, balancing the sweetness. Both options make the truffles special. Each truffle has about 130 calories. - Fat: 9g - Carbohydrates: 11g - Protein: 2g This information helps you enjoy these treats mindfully. Moderation is key, as these truffles are rich and indulgent. {{ingredient_image_2}} To make the ganache, start with 8 ounces of high-quality dark chocolate. Chop it finely and place it in a heatproof bowl. Add 1/2 teaspoon of pure vanilla extract to the chocolate. This step adds a rich flavor. Next, heat 1/2 cup of heavy cream in a small saucepan. Keep an eye on it while it warms. You want it simmering, not boiling. When the cream is ready, pour it over the chocolate. Let it sit for 2 minutes. This helps the chocolate melt. After waiting, stir gently until it becomes smooth and shiny. Now it’s time to add the fresh raspberries. Use 1/2 cup of berries for a burst of flavor. Gently fold them into the chocolate ganache. Be careful not to break them apart. You want some whole for texture. They will add a nice, fruity note to your truffles. Cover the bowl with plastic wrap. Place it in the fridge for 1 to 2 hours. You want the ganache to firm up. Once it’s ready, take a melon baller or small cookie scoop. Portion out the ganache and roll each piece into a smooth ball. Do this quickly! Your hands can melt the chocolate. For the next step, roll each truffle in unsweetened cocoa powder. This gives them a classic look and taste. If you want to mix it up, roll some in chopped pistachios for a crunchy twist. Place the truffles on a baking sheet lined with parchment paper. For a fancy touch, sprinkle a tiny pinch of sea salt on a few. This enhances the rich chocolate flavor. Once all the truffles are coated, put them back in the fridge for another 30 minutes. This helps them set before you enjoy them! Select high-quality dark chocolate with at least 70% cocoa. This gives the truffles a rich, deep flavor. Avoid chocolate chips, as they often have additives. Instead, find bars that are smooth and pure. The better the chocolate, the better the truffle! To keep the right texture, let the ganache cool slowly. Avoid rushing the chilling process. If it chills too fast, it may become too hard. Use a gentle hand when shaping the truffles. Warm hands can melt the chocolate, making it tricky to roll. Add a pinch of sea salt for a bold flavor. You can also mix in orange zest or espresso powder for an extra kick. If you love nuts, roll some truffles in finely chopped pistachios. Fresh herbs like mint can give a bright twist too. Each variation brings a new taste to enjoy! Pro Tips Quality Chocolate Matters: Use high-quality dark chocolate with at least 70% cocoa for the richest flavor and smoothest texture in your truffles. Chill Time is Key: Allow the ganache to chill thoroughly to ensure that the truffles hold their shape when rolled and coated. Gentle Handling: When rolling the truffles, work quickly and gently to avoid melting the chocolate with your hands. Garnish for Appeal: Enhance presentation by garnishing with fresh raspberries and mint leaves, which add color and freshness to your dessert display. {{image_4}} You can coat your truffles in various ways. Cocoa powder is classic and rich. Try rolling them in finely chopped nuts like pistachios or almonds for a crunchy bite. You can also use shredded coconut for a tropical twist. To make them sparkle, dip them in melted chocolate. Let them cool on parchment paper until set. This adds a shiny finish that looks great on any plate. Want to change the taste? Add a splash of orange zest to the ganache. It gives a fresh, bright note. For a hint of spice, mix in a pinch of cinnamon or chili powder. These flavors pair well with dark chocolate. If you enjoy coffee, a teaspoon of espresso powder enhances the depth of flavor. Get creative and find the perfect combo that excites your taste buds! Raspberries are delicious, but other berries work well too. Try using blackberries for a bold flavor. Strawberries can add a juicy sweetness that many love. Blueberries bring a unique twist with their mild taste. Just remember to chop larger berries into smaller pieces. This keeps the texture smooth and gives you a lovely pop of color in each truffle. To keep your Dark Chocolate Raspberry Truffles fresh, store them in an airtight container. This helps prevent them from absorbing odors from other foods. Layer parchment paper between the truffles to avoid sticking. Always place the container in a cool, dry spot away from sunlight. Refrigeration is best for short-term storage. You can keep the truffles in the fridge for up to two weeks. If you want to store them longer, freezing is an option. Wrap each truffle tightly in plastic wrap. Then, place them in a freezer bag. They can last for up to three months in the freezer. Dark Chocolate Raspberry Truffles can last about two weeks in the fridge. This is due to the cream and fresh raspberries. In the freezer, they can last up to three months. Just remember that the texture might change slightly after freezing. Before serving, let them thaw in the fridge overnight for the best experience. To make these truffles vegan, swap the heavy cream for coconut cream. Use a dark chocolate that is dairy-free, ensuring it has at least 70% cocoa for rich flavor. You can also add a touch of maple syrup for sweetness if desired. This way, you keep the same creamy texture while staying plant-based. Yes, you can use milk chocolate instead of dark chocolate. However, keep in mind that milk chocolate will add extra sweetness. This change will also alter the flavor and texture of the truffles. You might want to adjust the amount of cream to balance the richness. Gifting truffles is a lovely idea! Place them in a small, decorative box or a clear jar. Add some ribbon for a personal touch. You can also include a note explaining the flavors. This makes your gift feel special and thoughtful. To avoid a messy coating process, chill the truffles well after shaping them. Cold truffles are easier to handle. Use a fork or a toothpick to roll them in cocoa powder. This keeps your hands clean and makes the process smoother. We explored how to make dark chocolate raspberry truffles, from key ingredients to storage tips. You learned about optional ingredients, possible variations, and how to avoid mess when coating. Remember, the right chocolate and proper techniques keep your truffles tasty. Don’t hesitate to try different flavors or berries. These truffles make great gifts and treats! Enjoy creating your own batch and sharing with others. Keep experimenting until you find your perfect mix. Happy truffle-making!

Dark Chocolate Raspberry Truffles Delight

Decadent truffles made with rich dark chocolate and fresh raspberries, dusted with cocoa powder.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 8 oz high-quality dark chocolate (70% cocoa), finely chopped
  • 0.5 cup heavy cream
  • 0.5 teaspoon pure vanilla extract
  • 0.5 cup fresh raspberries, plus additional for garnish
  • 1 cup unsweetened cocoa powder (for dusting)
  • 0.25 cup finely chopped pistachios (optional, for an elegant coating)
  • pinch sea salt (optional, for a sophisticated finish)

Instructions
 

  • Begin by placing the finely chopped dark chocolate into a heatproof mixing bowl. Add the pure vanilla extract to infuse the chocolate with flavor.
  • In a small saucepan, pour in the heavy cream and heat it over medium heat. Monitor it closely; you want it to reach a gentle simmer—avoid boiling at all costs.
  • Once the cream is simmering, carefully pour it over the chopped chocolate. Allow the mixture to sit undisturbed for about 2 minutes; this will help soften the chocolate. Afterward, stir gently with a spatula until the chocolate melts completely and the mixture is silky smooth.
  • Delicately incorporate the fresh raspberries into the chocolate ganache, using a gentle folding motion. Be cautious to avoid breaking them apart, as you want to keep some whole for texture and visual appeal.
  • Cover the bowl with plastic wrap and place it in the refrigerator. Chill for approximately 1 to 2 hours, or until the ganache becomes firm enough to handle.
  • After the mixture has chilled and set, take a melon baller or a small cookie scoop and portion out the chocolate ganache. Using your hands, roll each portion into a smooth ball quickly, being careful not to melt the chocolate with your warmth.
  • Next, roll each truffle in the cocoa powder until they are fully coated. For an added textural contrast, consider rolling half of the truffles in the finely chopped pistachios for a delightful crunch and color.
  • Place the coated truffles on a baking sheet lined with parchment paper. For a gourmet touch, lightly sprinkle a pinch of sea salt on some of the truffles to enhance their rich flavors.
  • Once all truffles are prepared, return them to the refrigerator for 30 more minutes to firm up before serving and enjoying.

Notes

For a gourmet touch, consider adding fresh mint leaves for garnish.
Keyword chocolate, dessert, raspberries, truffles