recipe

Chocolate Raspberry Truffles: the effortless recipe for an elegant dessert

Total time: 15 MIN + chilling time
Difficulty: Low
Serves: 15 people
By Cookist
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Ingredients
Dark Chocolate
7 ounces
heavy whipping cream
1/3 cup
Unsweetened cocoa powder
1/4 cup
Raspberry jam
2 tbsp

Chocolate raspberry truffles are an incredible homemade treat that is virtually effortless to make. With a rich, slightly bittersweet chocolate flavor swirled with a delicious hint of raspberry, these chocolate raspberry truffles are delicious and oh-so-satisfying. These bite-sized desserts are perfect for those moments when you want to whip up an easy-to-make dessert or are looking for a simple yet elegant and colorful homemade gift to give friends and family.

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Tips for Making Raspberry Truffles

Heat the whipping cream gently. You don't want to overheat it.

Use an ice cream scooper if you have one to help form even truffles.

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Raspberry Truffle Variations

– Add other flourishes to your truffles like nuts, sprinkles, cocoa powder, or coconut to make them extra eye-catching (and delicious!).

– To make vegan chocolate raspberry truffles, swap vegan chocolate and coconut cream for chocolate and whipping cream.

– For the ultimate chocolate treats, dip the raspberry chocolate truffles in melted chocolate.

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How to Store Chocolate Raspberry Truffles

Place your chocolate raspberry truffles in an airtight container to keep them fresh for up to 2 weeks. Or stow them in the freezer for up to 3 months.

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How to Make Raspberry Truffles

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In a small pot, heat the whipping cream over a medium flame. Once it begins to boil, remove it from heat. Pour in chocolate, stirring until the chocolate has melted and the mixture is smooth. Stir in raspberry jam.

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Transfer the raspberry chocolate ganache into a bowl and chill for at least 2 hours.

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Using a spoon, scoop out the ganache and form small balls.

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Pour the cocoa powder out onto a plate, and roll the truffles in the cocoa powder to coat.

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Serve and enjoy!

Notes

Use dark chocolate that has at least 60 percent cacao.

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