chocolate raspberry truffles

Made with only three ingredients and no baking required, these melt-in-your-mouth, rich and decadent Dark Chocolate Raspberry Truffles are the perfect Valentines Day treat!  

Easy Dark Chocolate Raspberry Truffles

Cups Semi Sweet Chocolate Chips

Cup Heavy Whipping Cream

Tablespoons Raspberry Jam

Cup White Chocolate Chips

Tablespoon Coconut Oil

Chocolate Sprinkles

Powdered Freeze Dried Raspberries (grind up in a food processor)

Cocoa Powder

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

Make The Chocolate Ganache 

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

Truffle Toppings (Sprinkles, Powdered Freeze Dried Raspberries &amp; Cocoa Powder)

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

White Chocolate Coating 

These rich and creamy Chocolate Raspberry Truffles are made from only 4 simple ingredients and are naturally dairy-free! Perfect for date night...or any night! 

Vegan Chocolate Raspberry Truffles 

(34 g) freeze-dried raspberries

+ 2 tablespoons (265 ml) full-fat coconut milk

(300 g) high-quality dark chocolate*, chopped

cacao powder, additional raspberry powder, etc, to roll the truffles in

Add the freeze-dried raspberries to a food processor (don&#8217;t forget to remove any non-edible packets!) and process until a smooth powder forms, 45 to 60 seconds. Let the powder settle for a few moments before opening the food processor again. At this point you can choose to sift the raspberry seeds out of the powder with a metal strainer, but I decided to keep them in.

Set up a double boiler on the stovetop, by adding 1-2 cups of water to a large pot, then covering with a large glass bowl and bringing to a boil over medium heat. Add the coconut milk and raspberry powder to the bowl, whisking until evenly combined. Then, add the chopped chocolate and use a spatula to stir the mixture together until the chocolate is 80-90% melted. At this point, use oven mitts to carefully remove the bowl from the heat and continue to stir until all of the chocolate melts.

Transfer the bowl to the fridge and allow the chocolate to set for 2 1/2 to 3 hours. You want the mixture to be firm enough to roll into balls without melting.

Use a 1-tablespoon cookie scoop or tablespoon to scoop out balls of dough, rolling them in between your hands to form circles. Place the truffles on a parchment paper-lined baking tray, then pop the tray in the fridge while you prepare your powders

Add the cacao and/or raspberry powder to a small bowl with a wide base, then individually roll each truffle around the powder until it is evenly coated. Return to the baking tray, place in a storage container, or enjoy immediately! These truffles will keep in the fridge for up to one week, or can be frozen for up to two months.

I'm so obsessed with these ???? i did tweak the recipe tho, i didn't have coconut milk so i used the organic unsweetened almond milk from aldi which is really creamy and it came out great! Also added about 1/4 cup of sugar to add a little more sweetness. I definitely recommend sifting out the raspberry seeds if you want a really creamy truffle. Thanks for the inspiration! ????

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Easy Dark Chocolate Raspberry Truff...

Vegan Chocolate Raspberry Truffles

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