Raspberry Chocolate Truffles

Raspberry Chocolate Truffles. Incredibly easy, soft, creamy, luscious chocolate truffle treats, made with just a few simple ingredients. Perfect for gift giving at the Holidays!

Raspberry Chocolate Truffles. So easy, and perfect for Holiday gift giving!

You cannot give a gift of chocolate that’s not going to be appreciated. That’s basically a universal law.

When that chocolate happens to be soft, rich, indulgent truffles that you made yourself, you’re in for a whole other level of gift gratitude.

Fresh or frozen raspberries can be used in this recipe.

Frozen Raspberries make this recipe more economical without sacrificing flavour.

I’ve made all kinds of truffles over the years, flavored with liqueurs, orange zest, rum and any number of other spirits. At Christmas, I always gravitate back to making this version with natural raspberry flavour, a perfect pairing with the richness of chocolate.

Raspberry Chocolate Truffles. So easy, and perfect for Holiday gift giving!

I usually use small paper candy cups to present them in Christmas tins or holiday themed printed boxes. Don’t give them all way though. You’ll definitely want to make extras to have on hand for yourself.

I like to use 50% dark chocolate chips for this recipe. It’s so much easier to measure in particular.

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Raspberry Chocolate Truffles. So easy, and perfect for Holiday gift giving!

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Yield: 3 dozen truffles

Raspberry Chocolate Truffles

Raspberry Chocolate Truffles. Incredibly easy, soft, creamy, luscious chocolate truffle treats, made with just a few simple ingredients. Perfect for gift giving at the Holidays!

Print

Ingredients

• 2 cups fresh or frozen raspberries
• ¼ cup icing sugar (powdered sugar)
• 20 ounces good quality chocolate, chopped (at least 50% cocoa)
• 1 cup whipping cream
• 2 tbsp corn syrup
• cocoa for dusting

Instructions

1. Puree the raspberries and icing sugar together in a food processor or blender. Press the raspberry puree through a fine sieve to remove the seeds. Set the de-seeded puree aside for later.
2. Heat the whipping cream to almost boiling, either in a small saucepan or in the microwave.
3. Chop the chocolate and add it to a double boiler over slowly simmering water. Add the cream and corn syrup, stirring until the chocolate is completely melted and smooth.
4. As soon as it is smooth, take it off the heat. You don’t want to overheat the chocolate.
5. Stir in the raspberry puree and transfer the truffle mixture to a glass bowl.
6. Let it cool to almost room temperature before covering it with plastic wrap and cooling completely in the refrigerator for at least a couple of hours or until it is firm.
7. Working quickly, form the truffle mixture into 1 inch balls. I use the smallest of my cookie dough scoops for this purpose, which is an ideal tool for the job. A melon baller can also serve this purpose.
8. Roll the formed truffles in cocoa and place on a parchment lined cookie sheet.
9. Chill for an hour before transferring the truffles to airtight containers.
10. These are best stored in the fridge and taken out 20-30 minutes before serving.

Notes

Prep time: 30 minutes
Makes about 3 dozen truffles

Ingredients

Instructions

Note: There are some very good quality dark chocolate chips available which can be used in this recipe. 20 ounces of chocolate is equivalent to 3 ¼ cups of chocolate chips. Just be sure it says a minimum of 50% cocoa on the package.

Nutrition Information

Yield

36

Serving Size

1
Amount Per Serving Calories 119Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 11mgSodium 15mgCarbohydrates 13gFiber 1gSugar 10gProtein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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