Ingredients for Chocolate Raspberry Truffles
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How to Make Chocolate Raspberry Truffles
- Place 8 ounces of finely chopped dark chocolate, 2 tablespoons of unsalted butter, and 1/4 cup of raspberry syrup in a large, microwave-safe bowl.
- Microwave on high for 1 minute. Remove and stir well. Continue microwaving in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
- Refrigerate the mixture for at least 2 hours, or until it reaches a firm, fudge-like consistency. Once firm, roll the mixture into 1-inch balls using your hands.
- Melt 2 ounces of dark chocolate and place it in a shallow dish. Roll each truffle in the melted chocolate to coat. Alternatively, roll truffles in 1/4 cup grated dark chocolate.
- Place the finished truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes to allow the chocolate coating to set.
- Store the truffles in an airtight container in the refrigerator for up to one month or at room temperature for up to 5 days.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
0g
Fat
49g
Carbs
2g