Raspberry Truffles
Make delicious homemade Raspberry Truffles with dark chocolate and freeze-dried raspberries. Easy no-bake recipe ready in under 3 hours, perfect for gifts and special occasions.
Equipment
- heatproof bowl
- small saucepan
- whisk
- spatula
- plastic wrap
- small cookie scoop or teaspoon
- shallow dish
- parchment paper
- baking sheet
- measuring cups
- measuring spoons
Ingredients
- 8 ounces dark chocolate finely chopped
- 1/2 cup heavy cream
- 1/4 cup freeze-dried raspberries finely ground
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/4 tsp salt
Instructions
- Place the finely chopped dark chocolate in a medium heatproof bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer, about 3-5 minutes. Do not let it boil.
- Pour the hot cream over the chocolate and let it sit for 1 minute to melt the chocolate. Then, whisk gently until the mixture is smooth and glossy.
- Stir in the finely ground freeze-dried raspberries, vanilla extract, and salt until everything is well combined.
- Cover the bowl with plastic wrap and refrigerate the ganache for at least 2 hours, or until it is firm enough to scoop with a spoon.
- Use a small cookie scoop or a teaspoon to portion the chilled ganache, then roll each portion into 1-inch balls between your palms. If the mixture is too sticky, dust your hands lightly with cocoa powder.
- Place the cocoa powder in a shallow dish. Roll each truffle in the cocoa powder until evenly coated.
- Transfer the coated truffles to a parchment-lined baking sheet and refrigerate for another 30 minutes to set before serving.
Notes
If the mixture is too sticky, dust your hands lightly with cocoa powder.