Dark Chocolate Raspberry Truffles Recipe Recipe Cards

EASY DARK CHOCOLATE RASPBERRY TRUFFLES

Steps:

• In a small bowl combine the semi sweet chocolate chips and raspberry jam; set aside
• In a small sauce pan warm the heavy whipping cream until it comes to a simmer
• Pour the heavy cream over the chocolate chips and let it sit for 2-3 minutes
• Slowly whisk the chocolate and heavy cream mixture until the chocolate is melted and smooth
• Cover the top of the chocolate ganache with plastic wrap and refrigerate for 2-3 hours or until the ganache has hardened
• Scoop the chocolate ganache into 1 inch balls and place on a parchment lined baking sheet
• Once all the ganache is scooped, roll the ganache into balls and place back on the baking sheet
• Right after you scoop the chocolate ganache and roll into balls, roll them in the chocolate sprinkles, powdered freeze dried strawberries or cocoa powder and place back in the refrigerator to allow the truffles to set
• If you are dipping the truffles in white chocolate, place the ganache balls back in the refrigerator to set while you are warming the white chocolate
• In a small microwave safe bowl, combine the white chocolate and coconut oil
• Warm the chocolate in the microwave for 30 second increments until the chocolate is melted and smooth
• Remove the truffles from the refrigerator and dip each chocolate ganache ball into the white chocolate using a small fork or candy dipping tool
• Remove the ganache ball from the chocolate and place on a parchment lined baking sheet
• Continue dipping all of the chocolate ganache balls until all are covered in white chocolate
• Once the white chocolate coating is dry, drizzle the extra white chocolate over each truffle and garnish with the powdered freeze dried raspberries

RASPBERRY CHOCOLATE TRUFFLES

Steps:

• Add freeze dried raspberry to a food processor and grind into a fine powder. Let the raspberry powder settle before opening the food processor and transferring it to a bowl with the white chocolate melting wafers.
• Heat cream in a small sauce pan over medium heat until simmering but not boiling. Pour the hot cream over the white chocolate and raspberry powder. Let sit for a few minutes, then stir with a spatula in even round stroke until the chocolate completely dissolves and the raspberry powder is completely incorporated.
• Refrigerate for 45 minutes to 1 hour to let the truffle filling harden but still workable. Use a small ice cream scoop to portion the truffle filling into 13 pieces.
• Roll each portion into a ball, place them on a parchment line baking sheet and refrigerate for 1 hour.
• Melt the dark chocolate in a heat proof bowl over a simmering pot of water, stirring with a spatula. When almost all of the chocolate has melted, remove it from the heat and continue to stir until it melts completely and smooth.
• Dip the bottom of a truffle into the melted chocolate and place it on the tip of a fork. Use a spoon to drizzle melted chocolate over the top to cover it completely.
• Allow the excess to drip off before placing it back on the parchment lined baking sheet. Repeat with the rest of the truffles. Drizzle excess melted chocolate over the top of the truffles and sprinkle some crushed freeze dried raspberry for decoration.
• Place the baking sheet back into the refrigerator for 30 minutes to 1 hour to allow the chocolate to harden completely.

DARK CHOCOLATE RASPBERRY TRUFFLES

Steps:

• Place chocolate in a medium mixing bowl and set aside.
• Pour heavy cream into a shallow saucepan or cooking pot and heat over medium-high heat until almost boiling. Once you see it begin to steam and form small bubbles on the side, pull it off and immediately pour it over the chocolate.
• Let the mixture sit for 5 minutes, then stir together. The mixture should be extremely smooth, with all the chocolate melted. If needed, microwave the cream and chocolate together in 15 second increments, stirring when finished, until completely smooth.
• Add raspberry preserves/jam and stir to combine. Place uncovered in the refrigerator for 2 hours, or until the chocolate ganache has hardened and is scoopable.
• Line a large half pan baking sheet or tray with parchment paper. Use a melon baller or a tablespoon to scoop out small portions of the ganache. Use your hands to roll them into 1-inch balls. Place on the baking sheet and freeze for 15 minutes.
• Place cocoa powder in a small bowl. Drop each truffle in the cocoa powder and roll until completely coated. Store in an airtight container in refrigerator until ready to serve.