Description
A delightful recipe for making rich and creamy raspberry truffles that are perfect for any chocolate lover.
Ingredients
Scale
- 1 cup fresh raspberries
- 8 oz dark chocolate, chopped
- 1/2 cup heavy cream
- 1 tsp vanilla extract
- Cocoa powder for dusting
Instructions
- In a saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat and add the chopped dark chocolate, stirring until melted and smooth.
- Stir in the vanilla extract and fresh raspberries, mixing until well combined.
- Refrigerate the mixture for about 2 hours, or until firm.
- Once firm, use a melon baller or spoon to scoop out small portions and roll them into balls.
- Roll the truffles in cocoa powder to coat.
- Place the truffles on a baking sheet lined with parchment paper and refrigerate until ready to serve.
Notes
- For a sweeter truffle, use milk chocolate instead of dark chocolate.
- These truffles can be stored in the refrigerator for up to a week.
- Feel free to experiment with different coatings like crushed nuts or shredded coconut.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 5g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg