Easy Chocolate Raspberry Truffles
What chocolate shops and candy makers don’t want you to know is that you can turn these out in your kitchen in just a matter of minutes, and a little chilling time.
- Servings Makes about 40-50 truffles
- 60 ml (1/4 cup) heavy cream
- 198 grams (7 ounces) good quality bittersweet chocolate, very finely chopped
- 23 ml (1/2 tablespoons) framboise (raspberry brandy), optional
- 170 grams (6 ounces) fresh raspberries
- 120 ml (1/2 cup) unsweetened cocoa powder
- Line a rimmed baking sheet with waxed paper and set aside.
2. In a small heavy saucepan, over medium heat, bring the cream just to a simmer. Remove from the heat and stir in the chopped chocolate until smooth. Add the framboise, if using, and stir to combine.
3. Don’t wash the berries but pat them dry with a paper towel if they seem wet. Add 8 berries to the chocolate in the saucepan and use a rubber spatula to gently coat them with the chocolate. Using 2 forks, remove the berries, one at a time, shifting from fork to fork to allow the excess chocolate to drip back into the pot and then place the covered berry on the prepared baking sheet. Repeat with the remaining berries.
4. Place the sheet into the refrigerator and chill for at least 1 hour, until the chocolate is firm.
5. Place the cocoa powder in a large resealable bag, unpeel the truffles from the wax paper and add them to the bag. Seal the bag, leaving some of the air in, and gently shake the bag to coat the truffles. Remove the truffles one at a time and shake over the sink to get rid of any excess cocoa. Transfer to an airtight container and store in the refrigerator until ready to serve. Truffles last at least a week covered in the refrigerator.
Note: Recipe adapted from Epicurious.