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Prep time
10 minutes
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Cook time
2 minutes
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Makes
30-40
Author Notes
These Chocolate Raspberry Truffles are perfect for a romantic Valentine’s Day date night in. Pair this easy dessert with your favorite champagne! —Paige
Ingredients
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14 ounces
dark chocolate, finely chopped
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1/2 cup
Chambord (raspberry liqueur)
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3 tablespoons
cocoa powder
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1/2
of a 1.25oz bag freeze-dried raspberries
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1/3 cup
Heavy cream
Directions
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Add chopped chocolate to a heatproof bowl.
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Put the cream and the Chambord in a small saucepan and heat on a medium-low heat, until bubbles start to form around the edge. Do not let boil.
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Put the cream and the Chambord in a small saucepan and heat on a medium-low heat, until bubbles start to form around the edge. Do not let boil.
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Whisk until smooth.
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Chill in the fridge for 30 minutes to set.
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While the mixture is chilling, pulse the freeze-dried raspberries in a food processor until powdery. Add the powder to a shallow dish. In another dish, add cocoa powder.
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Line a cookie sheet with wax paper or a silpat.
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Once the truffle filling is solidified, you can begin to scoop. Scoop out the truffles using a spoon and roll into 1" balls. This can get messy, but you can also spray your hands with nonstick spray or wear gloves to do the dirty work.
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Roll half of the balls in the cocoa powder and the other half in the raspberry dust and place on your prepared cookie tray.
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Chill for another 30 minutes
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Store in an airtight container in the fridge for 3-4 days.
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