As we get closer to Valentine’s Day, my sweet tooth starts craving chocolate truffles. This year, I wanted to share my homemade 2-ingredient truffles made with fresh raspberries and a quality chocolate bar (are faves: Hu Kitchen Dark Chocolate or Chocolove Dark Chocolate). 

The first time I made these, I was surprised how nicely they firmed up without any milk. These can be made a week before or the day of when you want to treat someone with homemade goodies.

Within the next week, I will be sharing a huge part of my life with the world on here, under the section called “Love.”

What is love? To me, love is the most powerful emotion anyone can experience. I did not intentionally want our blog only to be a place for healthy and simple recipes, but a place for multiple topics such as healthy routines, wellness goals, lifestyle, etc.  I also hope that our stories about our relationship help others.

Okay, back to these 2-ingredient dark chocolate raspberry truffles hearts. 

To make the homemade truffles into little heart shapes, I used a heart shape mold. If you don’t have any molds, you could also let the bowl of mixed raspberry sauce and chocolate set in the refrigerator. Once firm, scoop out 2 tbsp of the mixture and roll into balls.

I hope you all love these truffles! They are super delicious, cute, and simple to make! ♡

If you make this recipe, please share feedback and leave a rating (below). This helps our readers and us. – Thanks! xx Jake & Tracey 

2-Ingredient Dark Chocolate Raspberry Truffle Hearts

5 from 3 votes

These 2-Ingredient Dark Chocolate Raspberry Truffle Hearts are super easy to make and are naturally flavored with real raspberries! The perfect treat to share with a loved one.

Review Recipe Print Recipe

Prep Time 20 mins

Cook Time 15 mins

Total Time 35 mins

Yields 20 truffle hearts

Ingredients

• 2 cups raspberries fresh or frozen
• 2 chocolate bars chopped

Instructions

• Add raspberries to a saucepan over medium heat. Cook the raspberries until they break down and a sauce forms. 
• Chopped chocolate and place in a glass bowl. Add the raspberry sauce to a wire mesh strainer over the bowl with the chocolate. Use the back of a spoon to push the sauce through, leaving behind the seeds. 
• Using a spatula, mix the raspberry sauce with the chocolate until it melts into a mixture.  If the chocolate is not melting, add the bowl to the microwave for 10-second increments, or place the glass bowl over a double-boiler to mix. 
• Take a spoonful of the mixture and add to the mold. Place the mold in the refrigerator to set the chocolate for about 15-20 minutes.
• Remove chocolate from the mold and keep it in a glass container in the fridge for up to 2 weeks.

Course: Sweets

Keyword: chocolate molds, dark chocolate, raspberry and chocolate, Valentine's day recipes

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