As we get closer to Valentines Day, my sweet tooth starts craving decadent chocolate truffles. This year, I wanted to share my homemade 2-ingredient truffles made with fresh raspberries and a quality chocolate bar.
These truffles are super easy to make, and are naturally flavored with real raspberries! The first time I made these, I was surprised how nicely they firmed up without any milk. These can easily 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 to the world on here, under the section called “Love.”
What is love? To me, love is the most powerful emotion anyone can experience, and not many people understand it or sometimes forget it. I did not intentionally want this place here to only be a place for delicious and healthy recipes, but a place that you can come to for multiple things such as lifestyle, fitness, health, etc.
To make the truffles into little heart shapes, I used a heart shape mold. If you don’t have one, you could also let the bowl of mixed raspberry sauce and chocolate to set in the refrigerator. Once firm, scoop out 2 tbsp of the mixture and roll into balls.
I hope you all love these! They are super delicious, cute, and simple to make!
If you try this recipe, share feedback on what you think! Leave a comment below and rate it, and don’t forget to tag a photo and tag #eatlovenamaste on Instagram! 🙂
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2-Ingredient Dark Chocolate Raspberry Truffle Hearts
- Prep Time: 35 minutes
- Total Time: 35 minutes
- Yield: 20 truffle hearts 1x
Description
2-Ingredient Dark Chocolate Raspberry Truffle Hearts that are super easy to make for your loved one!
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 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 to microwave in 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 15-20 minutes. Remove chocolate from the mold and keep in a glass container in the fridge for up to 2 weeks.