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Raspberry Dark Chocolate Truffles

Raspberry Dark Chocolate Truffles
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Raspberry Dark Chocolate Truffles are a luxurious treat combining the rich bitterness of 70% dark chocolate with the bright tartness of fresh raspberries. Silky ganache ganache infused with raspberry puree and vanilla is chilled, scooped, and coated with powdered sugar or cocoa powder for an elegant, bite-sized dessert perfect for gifts, special occasions, or daily indulgence.

Ingredients

Scale

Main Ingredients

  • 200g high-quality dark chocolate (70% cocoa), finely chopped
  • 1/2 cup fresh or frozen raspberries
  • 1/2 cup heavy cream
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For Dusting and Finishing

  • Powdered sugar or cocoa powder, for coating

Instructions

  1. Prepare the Raspberry Puree: Mash fresh or thawed raspberries into a smooth puree. Strain through a fine sieve to remove seeds for a silky texture. Set aside about half a cup of the puree for mixing.
  2. Heat the Cream and Butter: In a small saucepan, gently warm the heavy cream and unsalted butter over medium heat until just about to simmer, watching carefully to avoid boiling.
  3. Melt the Chocolate: Place the finely chopped dark chocolate in a heatproof bowl. Pour the hot cream and butter mixture over the chocolate and let it sit for 2-3 minutes to soften. Slowly stir until the mixture is completely smooth and glossy.
  4. Incorporate Raspberry Puree and Vanilla: Gently whisk in the reserved raspberry puree and vanilla extract to the ganache, creating a balanced blend of fruity zest and rich chocolate.
  5. Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the ganache is firm enough to scoop and shape.
  6. Shape and Coat the Truffles: Using a melon baller or small spoon, scoop and roll the chilled ganache into bite-sized balls with your hands. Dust them evenly with powdered sugar or cocoa powder to finish.

Notes

  • Use quality ingredients for the best flavor, especially the dark chocolate and raspberries.
  • Keep your hands cool by chilling them with cold water between rolling batches to prevent melting.
  • Don’t rush the chilling step; ganache must be firm for proper shaping.
  • Mix thoroughly to ensure an even blend of raspberry puree and chocolate ganache, avoiding streaks.
  • Store finished truffles in an airtight container in the refrigerator to maintain freshness and prevent drying out.

Nutrition

Find it online: https://deliceflash.com/raspberry-dark-chocolate-truffles/