Ingredients
- Dark chocolate chips
- Heavy cream
- Butter
- Fresh raspberries
- Powdered sugar
- Vanilla extract
- Cocoa powder (for coating)
Instructions
- In a food processor, puree fresh raspberries until smooth. Strain through a fine mesh sieve to remove seeds.
- Mix the raspberry puree with powdered sugar and vanilla extract in a bowl until well combined.
- Heat heavy cream in a small saucepan over medium heat until simmering. Remove from heat, add butter, and stir until smooth.
- Pour the hot cream mixture over dark chocolate chips in a mixing bowl. Stir gently until a smooth ganache forms.
- Fold the raspberry mixture into the ganache until evenly distributed. Refrigerate for 2 hours or until firm.
- Scoop small amounts of the ganache using a melon baller or spoon, rolling them into 1-inch balls on a parchment-lined baking sheet. Refrigerate again for 30 minutes.
- Melt any remaining chocolate chips and dip each truffle ball into the melted chocolate, allowing excess to drip off before placing them back on the baking sheet.
- Refrigerate coated truffles until set, about 15-30 minutes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 8g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg