Who doesn’t love a box of chocolate truffles??
These goodies are surprisingly simple to make, and can be paired with a plethora of flavors, from chopped pistachios to fruity pebbles. Experiment and find your own truffle flavor soulmate with this easy chocolate truffle recipe!
Pick a Flavor, Any Flavor!
I chose to dip my truffles in more melted dark chocolate, (apparently I have a thing for dipping stuff in chocolate, evidence here), but this step is completely optional.
Traditionally, chocolate truffles are rolled in cocoa powder, but I feel the addition of the outer chocolate shell gives the truffles a lovely contrasting chocolate crunch texture. Is your mouth watering yet?
To finish, I dusted these treasures with processed freeze dried raspberries for a fruity and tart pop of flavor, and brilliant color. Raspberry + Chocolate is my ALL TIME favorite flavor combination.
Finding freeze-dried raspberries is easier than you might think– Trader Joe’s carries a variety of freeze-dried fruits!
I would love to see a collection of chocolate truffles with all different finishes and toppings, so I encourage you to get creative and try new things! Potato chips, hazelnuts, gold leaf! The world is your oyster.
Sock-Knockin’ Chocolate Truffle Recipe
Raspberry Chocolate Truffles
Ingredients
- 2 ounces freeze dried raspberries (Or any topping you like!)
- 16 ounces dark or semisweet chocolate, finely chopped
- 10 ounces dark or semisweet chocolate, finely chopped
- 1 + 2/3 cups heavy cream
- 1 tsp vanilla extract
- 1/2 tsp course salt
Instructions
- In a medium saucepan, warm the cream over medium-low heat, stirring occasionally until steam begins to rise from the surface.
- Meanwhile, place the 16 ounces of chocolate in a large glass bowl. When simmering, pour the cream over the chocolate, and shake gently to submerge the chocolate in liquid. Quickly cover the bowl with plastic wrap to retain heat, and let stand 10 minutes. Uncover and whisk the chocolate mixture until smooth.
- Stir in the vanilla and salt, and pour into a 9 inch pie or cake pan. Cool for 15 minutes, then cover with plastic wrap and refrigerate 3 hours until completely set.
- Line a rimmed baking sheet with parchment paper. Using a melon baller or spoon, scoop out truffles and place on the baking sheet. Refrigerate until set, about 15 minutes.
- Meanwhile, pulse the freeze dried raspberries in a food processor until a fine dust is formed. (The seeds of the raspberries will remain, but you don’t need to worry about these because the raspberry dust will be distributed with a sieve. Be careful not to over-process, as the raspberry dust can become sticky from the pressure of the blades. A few pulses should do the trick!)
- Create a double boiler by fitting a medium pot with a glass bowl. Fill the pot with a few inches of water, so that the bowl sits just above the surface of the water (not touching the water.) Place the remaining 10 ounces of chocolate in the bowl, and heat over medium low, stirring occasionally at first, then frequently until completely melted. (*Chocolate should be melted over fairly low heat so that it doesn’t turn gritty. The water touching the base of the bowl can cause your chocolate to overheat.)
- Remove the truffles from the refrigerator and one by one dip into the chocolate with two spoons. Place back onto the parchment and sprinkle with raspberry dust (or topping of choice) using a small sieve.
- Store in an airtight container in the refrigerator for up to two weeks.
