No-Bake Raspberry Dark Chocolate Truffles
Rich dark chocolate ganache swirled with tart raspberry, rolled by hand, no oven required.
Dietary
Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher
Allergens
Dairy
These truffles pair silky dark chocolate ganache with a concentrated raspberry reduction for a tangy contrast to the richness. Freeze-dried raspberries add fruity intensity without extra moisture that could break the ganache. They come together with minimal equipment, making them a good fit for holiday gifting or an easy make-ahead dessert.
Ingredients
- 12 ounces dark chocolate, finely chopped
- 2/3 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 cup freeze-dried raspberries, crushed into powder
- 1 teaspoon raspberry liqueur or seedless raspberry jam
- 1/4 teaspoon fine sea salt
- 1/2 cup cocoa powder, for coating
- 1/2 cup freeze-dried raspberry powder, for coating
Method
-
Place the chopped dark chocolate in a heatproof bowl.
-
In a small saucepan over medium heat, bring the heavy cream to a gentle simmer, about 3 minutes.
-
Pour the hot cream over the chopped chocolate and let sit undisturbed for 2 minutes to melt.
-
Whisk the chocolate and cream together, starting from the center, until smooth and glossy.
-
Whisk in the softened butter, 1 cup crushed freeze-dried raspberries, raspberry liqueur or jam, and salt until fully incorporated.
-
Cover the ganache with plastic wrap pressed directly against the surface and refrigerate until firm enough to scoop, about 2 hours.
-
Scoop the ganache into 1-tablespoon portions and roll each between your palms into a smooth ball.
-
Roll half the truffles in cocoa powder and half in freeze-dried raspberry powder until evenly coated.
-
Refrigerate the finished truffles in an airtight container for at least 30 minutes to set before serving.
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No-Bake Raspberry Dark Chocolate Truffles
These truffles pair silky dark chocolate ganache with a concentrated raspberry reduction for a tangy contrast to the richness. Freeze-dried raspberries add fruity intensity without extra moisture that could break the ganache. They come together with minimal equipment, making them a good fit for holiday gifting or an easy make-ahead dessert.
3 hr 24 truffles 98 cal
Ingredients
- 12 ounces dark chocolate, finely chopped
- 2/3 cup heavy cream
- 2 tablespoons unsalted butter, softened
- 1 cup freeze-dried raspberries, crushed into powder
- 1 teaspoon raspberry liqueur or seedless raspberry jam
- 1/4 teaspoon fine sea salt
- 1/2 cup cocoa powder, for coating
- 1/2 cup freeze-dried raspberry powder, for coating
Method
- 1
Place the chopped dark chocolate in a heatproof bowl.
- 2
In a small saucepan over medium heat, bring the heavy cream to a gentle simmer, about 3 minutes.
- 3
Pour the hot cream over the chopped chocolate and let sit undisturbed for 2 minutes to melt.
- 4
Whisk the chocolate and cream together, starting from the center, until smooth and glossy.
- 5
Whisk in the softened butter, 1 cup crushed freeze-dried raspberries, raspberry liqueur or jam, and salt until fully incorporated.
- 6
Cover the ganache with plastic wrap pressed directly against the surface and refrigerate until firm enough to scoop, about 2 hours.
- 7
Scoop the ganache into 1-tablespoon portions and roll each between your palms into a smooth ball.
- 8
Roll half the truffles in cocoa powder and half in freeze-dried raspberry powder until evenly coated.
- 9
Refrigerate the finished truffles in an airtight container for at least 30 minutes to set before serving.
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