Ingredients
Scale
- 8 ounces dark chocolate
- 1 cup fresh raspberries
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
Instructions
- Chop the dark chocolate and place it in a bowl.
- In a saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a few minutes, then stir until smooth.
- Add the raspberries and vanilla extract, mixing gently until combined.
- Chill the mixture in the refrigerator for about 2 hours.
- Using a scoop or spoon, form small balls from the chilled chocolate mixture.
- Roll the truffles in cocoa powder to coat.
- Place the truffles on a platter and serve or store them in the fridge.
Notes
- For a deeper chocolate flavor, use a higher cacao content chocolate.
- Feel free to customize the coating with chopped nuts or shredded coconut.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 2 truffles
- Calories: 180
- Sugar: 10g
- Sodium: 5mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg