Dark Chocolate Raspberry Truffle

Raspberry Chocolate Truffles on a plate.

Print Recipe

4.80 from 10 votes

Dark Chocolate Raspberry Truffle

These Chocolate Raspberry Truffle Hearts are easy to make, decadent, rich, chocolatey, and delicious.

Prep Time10

Cook Time10

Chill30

Total Time50

Course: Desserts, Sweets

Cuisine: American-Inspired

Diet: Vegetarian

Servings: truffle hearts

Calories: 60.06kcal

Author: Tracey Gene

Equipment

1-2 heart-shaped silicon molds

Ingredients

2 cup raspberries fresh or frozen
180 grams dark chocolate bars chopped (2, 90g bars)

Instructions

Cook Raspberries. Add fresh or frozen raspberries to a small saucepan over medium heat and cook until they break down and a sauce forms.
Chop Chocolate. Chop the chocolate bars into small pieces and add them to a bowl.
Strain Raspberry Sauce. Carefully transfer the raspberry sauce over a wire mesh strainer over the bowl with the chopped chocolate. Use the back of a spoon or a spatula to push the raspberry sauce through, leaving behind the seeds.
Make Raspberry Chocolate. Mix the raspberry sauce with the chopped chocolate using a spatula 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.
Transfer to Molds. Add a spoonful of the melted chocolate truffle filling to the molds. Place the molds in the refrigerator to set the truffles for about 15-30 minutes.
Decorate & Enjoy. Once the truffles are set, you can enjoy them as is or decorate them to make them more festive.

Notes

To make without a mold: After mixing the melted chocolate with the raspberry sauce in a bowl, store the mixture in the fridge for 20-30 minutes, then scoop out truffles with a cookie scoop and roll them into a ball.

Nutrition