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For these truffles, I use 1 cup of dark chocolate. Choose chocolate that has 70% cocoa or higher. This type gives a rich, deep flavor that pairs perfectly with raspberries. You’ll need 1/2 cup of heavy cream. This cream adds smoothness and richness to the truffles. It helps the chocolate melt well and makes each bite creamy. Use 1/2 cup of fresh raspberries. They add a burst of fruity flavor. Plus, they create a lovely marbled look in the truffles. Keep some extra for garnish to make your truffles even prettier. Add 1 teaspoon of pure vanilla extract. This ingredient enhances the chocolate flavor. It adds warmth and a hint of sweetness that balances the tartness of the raspberries. You’ll need 1/4 cup of cocoa powder for dusting. This gives the truffles a classic chocolate finish. It also adds a slight bitterness that complements the sweetness. If you want some crunch, consider adding 1/4 cup of crushed pistachios. They add a nice texture and a pop of color. Feel free to experiment with other nuts or toppings that you enjoy. {{ingredient_image_2}} To start, take a small saucepan and add the heavy cream. Heat it over medium heat. Watch closely as it warms up. When you see small bubbles forming, take it off the heat. This step is key. You want it hot but not boiling. Next, finely chop the dark chocolate. Add it to the hot cream. Let it sit for a few minutes. This helps the chocolate to soften. Then, stir it well. Keep stirring until it becomes smooth and shiny. This mixture is the base of your truffles. Now, gently fold in the fresh raspberries and vanilla extract. Be careful not to mash the raspberries too much. You want some chunks to keep that vibrant look. The raspberries will bring a burst of flavor that pairs well with chocolate. Once everything is mixed, sprinkle a pinch of sea salt into the bowl. This enhances all the flavors. Cover the bowl with plastic wrap and place it in the fridge. Let it chill for about 2 hours. This makes the mixture firm and easy to handle. After chilling, it’s time to shape your truffles. Use a melon baller or your hands to scoop out small portions. Aim for about 1 inch in size. Roll each portion into a smooth ball using your palms. This step is fun and messy! Prepare a plate with cocoa powder. Roll each truffle in the powder until coated. If you like, roll some in crushed pistachios for extra crunch. Place the truffles on a parchment-lined plate. Chill them for another 30 minutes to set the flavors. To make great truffles, start with high-quality dark chocolate. I suggest using chocolate that has at least 70% cocoa. This will give your truffles a rich, deep flavor. Look for brands with a smooth texture. The better the chocolate, the better your truffles will taste. Getting the texture just right is key. After melting the chocolate and cream, fold in the raspberries gently. You want some pieces to stay whole for bursts of flavor. Let the mixture chill until firm. This makes it easier to shape into smooth balls. If the mixture is too soft, your truffles will not hold their shape. Presentation matters! To make your truffles look stunning, roll them in cocoa powder. You can also use crushed pistachios for a fun crunch. Place your truffles on a nice plate. Add whole raspberries as a garnish. A light dusting of cocoa powder on top will make them look fancy and inviting. Pro Tips Quality Chocolate Matters: Use high-quality dark chocolate with at least 70% cocoa for rich flavor and smooth texture in your truffles. Chill for Perfect Texture: Allow the truffle mixture to chill thoroughly in the refrigerator; this ensures they're firm enough to roll without sticking to your hands. Garnish Creatively: Get creative with coatings! Besides cocoa powder and crushed pistachios, consider rolling truffles in toasted coconut or chopped nuts for added flavor and texture. Serve at Room Temperature: For the best taste experience, let the truffles sit at room temperature for a few minutes before serving to enhance their rich flavors. {{image_4}} You can change how your truffles look and taste by using different coatings. Instead of cocoa powder, try rolling them in: - Finely chopped nuts - Shredded coconut - Crushed graham crackers Each of these gives a new flavor twist. Nuts add crunch, while coconut brings a tropical vibe. Graham crackers offer a sweet touch that pairs well with chocolate. You can add more flavor to your truffles by mixing in different ingredients. Here are some fun ideas: - A splash of orange zest - A few drops of peppermint extract - A hint of almond extract These flavors blend well with chocolate and raspberries. Experiment to find your favorite combination. Just remember to keep the amount small, so it doesn't overpower the truffles. Want to make these truffles fit your diet? Here are some easy swaps: - Use dairy-free chocolate and cream for a vegan version. - Replace heavy cream with coconut cream for a rich, creamy texture. - Swap fresh raspberries with freeze-dried ones for a unique crunch and flavor. These adjustments help you enjoy the truffles no matter your taste or diet. Have fun creating your own version! To keep your Raspberry Dark Chocolate Truffles fresh, store them in an airtight container. Place parchment paper between layers to avoid sticking. Keep the container in the fridge, away from strong odors. This helps maintain their flavor and texture. When stored properly, truffles last about one week in the fridge. If you want them to last longer, consider freezing. They may lose some texture but still taste great. Always check for signs of spoilage before enjoying them. To freeze your truffles, first chill them in the fridge for 30 minutes. Once firm, place them in a single layer on a baking sheet. Freeze until solid, then transfer them to a freezer-safe bag. They can last up to three months in the freezer. When ready to eat, thaw them in the fridge overnight for the best taste. Yes, you can! While raspberries shine in this recipe, you can swap them for other fruits. Try using strawberries, cherries, or blueberries for a unique twist. Each fruit brings its own flavor and fun color. Just ensure the fruit is fresh to keep your truffles tasty. To make dairy-free truffles, simply replace the heavy cream with coconut cream or almond milk. Use dairy-free dark chocolate for the best results. This way, you can still enjoy rich, creamy truffles without any dairy. Adjust the sweetness if needed to balance the flavors. You can find Raspberry Dark Chocolate Truffles at many specialty chocolate shops and gourmet stores. Some bakeries may also sell them. If you want them fresh, consider making them at home. It’s fun and lets you control the flavors! Serve your truffles on a beautiful platter. Garnish with whole raspberries and a light dusting of cocoa powder. This adds a lovely touch and makes them look fancy. You can also pair them with coffee or dessert wine for a delightful experience. Absolutely! You can make these truffles a day or two ahead. Just store them in the fridge in an airtight container. This allows the flavors to meld together, making them even more delicious. Enjoy them at your next gathering! This blog post covered making delicious raspberry dark chocolate truffles. We explored key ingredients, step-by-step instructions, and helpful tips for the best results. Remember, you can customize your truffles with various flavors and coatings. Store them properly for lasting freshness. This dessert is fun to make and share. Enjoy surprising friends and family with your tasty creations! Happy truffle-making!

Raspberry Dark Chocolate Truffles

Deliciously rich truffles made with dark chocolate and fresh raspberries, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup dark chocolate (70% cocoa or higher), finely chopped
  • 1/2 cup heavy cream
  • 1/2 cup fresh raspberries (plus extra for garnish)
  • 1 teaspoon pure vanilla extract
  • 1/4 cup cocoa powder (for dusting)
  • 1/4 cup crushed pistachios (optional, for added crunch)
  • a pinch sea salt

Instructions
 

  • In a small saucepan, gently heat the heavy cream over medium heat. Watch carefully as it begins to simmer—remove it from the heat just before it reaches a boil to prevent burning.
  • Once heated, add the finely chopped dark chocolate to the cream. Let it sit for a few moments without stirring, then stir continuously until the chocolate is completely melted and the mixture is smooth and glossy.
  • Delicately fold in the fresh raspberries and vanilla extract, taking care to maintain some raspberry pieces intact. This will create a lovely marbled effect in the mixture while adding delicious bursts of flavor.
  • Add a pinch of sea salt to enhance the flavors, then stir gently until fully combined.
  • Transfer the chocolate-raspberry mixture into a clean bowl and cover it with plastic wrap. Refrigerate for about 2 hours, or until the mixture is firm enough to handle.
  • Once the mixture is set, use a melon baller or your hands to scoop out small portions (about 1 inch in diameter) and roll them into smooth balls with your palms.
  • Prepare a workspace with cocoa powder on a plate. Roll each truffle in the cocoa powder, ensuring they are gently coated. For an eye-catching contrast, feel free to roll half of them in crushed pistachios as well.
  • Arrange the coated truffles on a parchment-lined plate, then refrigerate for an additional 30 minutes to allow them to firm up the flavors.

Notes

Serve the truffles on a beautiful platter, garnishing with whole raspberries and a light dusting of cocoa powder.
Keyword chocolate, dessert, raspberry, truffles