Ingredients
Equipment
Method
- Prepare the Raspberry Puree: If using fresh raspberries, gently muddle them in a small bowl to release their juices. If using frozen, thaw them and press them through a fine-mesh sieve set over a bowl to extract the maximum amount of juice, discarding any seeds and pulp. You should aim for about 1/4 cup of smooth raspberry puree. Set aside.1 cup Fresh or Frozen Raspberries
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it boil vigorously.1/2 cup Heavy Cream
- Melt the Chocolate: Place the finely chopped dark chocolate into a heatproof bowl. Pour the hot cream over the chocolate. Let it sit for 5 minutes without stirring to allow the chocolate to soften.8 oz High-Quality Dark Chocolate, 1/2 cup Heavy Cream
- Create the Ganache: Gently whisk the chocolate and cream mixture, starting from the center and gradually working your way outwards, until it is completely smooth, glossy, and well combined. This is your basic chocolate ganache.8 oz High-Quality Dark Chocolate, 1/2 cup Heavy Cream
- Infuse with Raspberry: Stir the prepared raspberry puree into the chocolate ganache. Mix until the raspberry color is evenly distributed and the ganache begins to take on a beautiful pinkish hue.1 cup Fresh or Frozen Raspberries, 8 oz High-Quality Dark Chocolate, 1/2 cup Heavy Cream
- Incorporate Butter and Vanilla: Add the room-temperature unsalted butter and vanilla extract to the ganache. Continue whisking gently until the butter is fully melted and incorporated, and the ganache is silky smooth and has a rich, creamy consistency.2 tablespoons Unsalted Butter, 1 teaspoon Vanilla Extract, 1 cup Fresh or Frozen Raspberries, 8 oz High-Quality Dark Chocolate, 1/2 cup Heavy Cream
- Chill the Ganache: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the ganache to prevent a skin from forming. Refrigerate the ganache for at least 2-3 hours, or until it is firm enough to scoop and roll into balls. For faster chilling, you can spread the ganache into a shallow dish.1 cup Fresh or Frozen Raspberries, 8 oz High-Quality Dark Chocolate, 1/2 cup Heavy Cream, 2 tablespoons Unsalted Butter, 1 teaspoon Vanilla Extract
- Shape the Truffles: Once the ganache is firm, scoop out portions using a small spoon or a melon baller. Roll each portion into a smooth, bite-sized ball between your palms. If the ganache becomes too soft to handle, return it to the refrigerator for a short period to firm up.1 cup Fresh or Frozen Raspberries, 8 oz High-Quality Dark Chocolate, 1/2 cup Heavy Cream, 2 tablespoons Unsalted Butter, 1 teaspoon Vanilla Extract
- Coat the Truffles: Prepare your desired coatings on separate shallow plates or bowls. Gently roll each truffle ball in your chosen coating until evenly covered.1 cup Fresh or Frozen Raspberries, 8 oz High-Quality Dark Chocolate, 1/2 cup Heavy Cream, 2 tablespoons Unsalted Butter, 1 teaspoon Vanilla Extract, 1/4 cup Cocoa Powder, 1/4 cup Finely Chopped Freeze-Dried Raspberries, 1/4 cup Finely Chopped Toasted Nuts, Melted White Chocolate, Edible Gold Leaf or Sprinkles
- Set the Truffles: Place the coated truffles on a parchment-lined baking sheet. Refrigerate for at least another 30 minutes to allow the coatings to set and the truffles to firm up completely.1 cup Fresh or Frozen Raspberries, 8 oz High-Quality Dark Chocolate, 1/2 cup Heavy Cream, 2 tablespoons Unsalted Butter, 1 teaspoon Vanilla Extract, 1/4 cup Cocoa Powder, 1/4 cup Finely Chopped Freeze-Dried Raspberries, 1/4 cup Finely Chopped Toasted Nuts, Melted White Chocolate, Edible Gold Leaf or Sprinkles
Notes
Store in an airtight container in the refrigerator for up to 1 week. Can be frozen for longer storage (up to 1-2 months).
