Creamy Chocolate Raspberry Truffles
Ingredients:
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup fresh raspberries, mashed
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- Cocoa powder, for dusting
- Fresh raspberries, for garnish (optional)
Directions:
1. Place the chopped dark chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat immediately.
3. Pour the hot cream over the chopped chocolate and let it sit for 2-3 minutes to melt the chocolate.
4. Add the unsalted butter and vanilla extract to the mixture and stir gently until smooth and glossy.
5. Stir in the mashed raspberries until fully incorporated.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to scoop.
7. Using a small spoon or melon baller, scoop small portions of the chocolate mixture and roll them into balls between your palms.
8. Roll each truffle in cocoa powder to coat evenly.
9. Place the truffles on a parchment-lined tray and refrigerate until firm.
10. Garnish with fresh raspberries if desired before serving.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 2 hours 25 minutes
Kcal: 120 kcal | Servings: 20 truffles
Tips:
Use ripe raspberries for a vibrant and fresh flavor in the truffles.
Chill your hands before rolling to prevent the chocolate from melting too quickly.