Ingredients
Equipment
Method
- In a small saucepan, gently heat the heavy whipping cream and cubed butter over medium-low heat. Stir occasionally until the butter has melted and the cream is just beginning to simmer around the edges. Do not let it boil vigorously.1 cup heavy whipping cream, 2 tablespoons unsalted butter
- Place the finely chopped dark chocolate in a heatproof bowl. Once the cream mixture is hot (but not boiling), carefully pour it over the chopped chocolate. Let it sit undisturbed for about 5 minutes to allow the heat to evenly melt the chocolate.10 ounces high-quality dark chocolate (60-70% cacao)
- Gently whisk the chocolate and cream mixture, starting from the center and gradually working your way outwards, until you have a smooth, glossy, and uniform ganache. Stir in the vanilla extract until fully incorporated.1/2 teaspoon vanilla extract
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until the ganache is firm enough to scoop and roll.
- Line a baking sheet or plate with parchment paper. Once the ganache is firm, use a small spoon or a melon baller to scoop out portions of the ganache. Quickly roll each portion between your palms to form small, smooth balls (about 1-inch in diameter). If the ganache becomes too soft, return it to the refrigerator for a short period.
- Spread the finely crushed freeze-dried raspberries on a plate or shallow dish. Carefully roll each truffle in the raspberry crumbs, ensuring they are evenly coated. Alternatively, you can dust them with unsweetened cocoa powder for a classic look, or a combination of both!1/4 cup freeze-dried raspberries, 2 tablespoons unsweetened cocoa powder
- Place the coated truffles back onto the parchment-lined baking sheet. Refrigerate for at least another 30 minutes to allow the coatings to set and the truffles to firm up completely.
- Your Chocolate Raspberry Truffles are now ready to be enjoyed! For an extra special touch, you can garnish them with a small fresh raspberry just before serving.Additional fresh raspberries
Notes
Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 2-3 months. Thaw in the refrigerator before serving.
