Ingredients
Scale
- 1 cup fresh raspberries
- 8 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup cocoa powder
Instructions
- In a saucepan, heat the heavy cream until it begins to simmer. Remove from heat.
- Add the chopped dark chocolate to the saucepan and stir until melted and smooth.
- Add the raspberries, powdered sugar, and vanilla extract. Stir until well combined.
- Refrigerate the mixture for about 2 hours, or until firm.
- Using a melon baller or a small scoop, form the mixture into small balls.
- Roll each truffle in cocoa powder to coat.
- Place the truffles on a baking sheet lined with parchment paper and refrigerate until ready to serve.
Notes
- For a unique twist, try adding a bit of orange zest to the truffle mixture.
- These truffles can also be rolled in chopped nuts or shredded coconut instead of cocoa powder.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 2 truffles
- Calories: 90
- Sugar: 7g
- Sodium: 5mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg