Chocolate Covered Raspberry Truffles Recipe

Name: Chocolate Covered Raspberry Truffles
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves 1 or more
Ingredients: Heavy Cream; Bittersweet Chocolate; Framboise Eau De Vie; Fresh Raspberries; Unsweetened Cocoa Powder

Indulge in these exquisite chocolate-covered raspberry truffles, the perfect romantic treat for Valentine's Day or any special occasion! This gourmet recipe (inspired by Gourmet Magazine, December 2004) creates rich, melt-in-your-mouth truffles. Easily made ahead, these delightful bites can be chilled for up to 2 days, then tossed in cocoa powder just before serving for an irresistible finish. Get ready to impress!

Prep Time 25 mins

Cook Time 20 mins

Calories 8.8 kcal

Protein 0g

Rating 5.0 (2 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chocolate Covered Raspberry Truffles

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How to Make Chocolate Covered Raspberry Truffles

**Prepare your workspace:** Line a baking tray with wax paper. Have a large sealable plastic bag ready.
**Make the ganache:** In a 1- to 2-quart heavy saucepan, gently heat 1 cup heavy cream over medium heat until it just begins to simmer. Alternatively, heat in a microwave-safe bowl in 30-second intervals, stirring until simmering.
**Combine chocolate and cream:** Remove the cream from the heat. Add 8 ounces of finely chopped high-quality dark chocolate (70% cacao recommended) and stir gently with a heatproof rubber spatula until the chocolate is completely melted and the ganache is smooth and glossy.
**Add framboise (optional):** Stir in 1 tablespoon of framboise (raspberry liqueur) or another flavoring of your choice (e.g., vanilla extract).
**Prepare the raspberries:** Pat 2 cups of fresh raspberries dry with a paper towel.
**Coat the raspberries:** Add 6-8 raspberries to the ganache. Gently fold them in using a rubber spatula until they are evenly coated.
**Create the truffles:** Using two forks, carefully lift each chocolate-covered raspberry, allowing excess ganache to drip off. Transfer the truffles to the prepared baking tray.
**Repeat:** Repeat steps 6 and 7 with the remaining raspberries, working in batches of 6-8 to prevent the ganache from cooling too quickly.
**Chill:** Refrigerate the truffles on the tray for at least 1 hour, or until firm. Once firm, gently loosen them from the wax paper.
**Coat with cocoa:** Place ½ cup unsweetened cocoa powder in the sealable bag. Add all the chilled truffles.
**Shake to coat:** Seal the bag, leaving some air inside. Gently shake until the truffles are evenly coated with cocoa powder.
**Serve:** Pour the truffles from the bag into a shallow bowl. Transfer the coated truffles to a serving platter using your fingers, gently shaking off any excess cocoa. Serve chilled.