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Chocolate Raspberry Truffles With Fresh Raspberries
At a Glance
- Prep
- 15 minutes
- Cook
- 90 minutes
- Total
- 2 hrs 5 min
- Yield
- 60.00 -inch truffles, serving(s)
Categories
- Dessert
Cuisine
- American
Cooking Method
- Stovetop
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 60. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocolate Raspberry Truffles With Fresh Raspberries brings together 1 cup fresh raspberry (about 1/2 cup raspberry puree), 1 lb semisweet chocolate or 1 lb bittersweet chocolate, finely chopped, 1 1/2 cups heavy cream in a practical dish for home cooking. It takes about 2 hrs 5 min to prepare and cook. It makes approximately 60 servings.
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Ingredients
- 1 cup fresh raspberry (about 1/2 cup raspberry puree)
- 1 lb semisweet chocolate or 1 lb bittersweet chocolate, finely chopped
- 1 1/2 cups heavy cream
- 1/4 teaspoon salt
- 1 cup unsweetened Dutch-processed cocoa powder
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Instructions
Pass the berries through a food mill fitted with a fine disk or force them through a through a fine sieve, mashing with a wooden spoon, into a medium bowl. You'll have about 1/2 cup raspberry puree; set it aside and discard the contents of the strainer.
Put the chopped chocolate in a medium bowl.
In a small saucepan, heat the cream, just until boiling.
Pour the hot cream over the chopped chocolate; whisk to blend.
Stir in the raspberry puree and the salt.
Refrigerate the mixture until completely chilled, about 1 hour.
Pour the cocoa powder onto a plate.
With a melon-baller or spoon, scoop the chocolate-raspberry mixture and shape it into 1-inch balls.
If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm.
Roll the shaped truffles in the cocoa, coating them thoroughly.
If sealed and refrigerated, these truffles will keep for about 1 week.
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