Raspberry Truffles (Get Cooking)


Raspberry Truffles (Get Cooking)

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Servings and Ingredients

Serves 48
1 ½ c. heavy cream
1 c. fresh raspberries
16 oz. 60% dark chocolate chips
Pinch of salt
½ c. unsweetened dutch-processed cocoa powder mixed with 2 tbsp powdered sugar


  1. Place cream into small pot and bring to a simmer.
  2. Mash raspberries in a fine food strainer with back of a large spoon to release juice and pulp, but retain the seeds. Set juice aside and throw away seeds.
  3. Place chocolate chips in a bowl and pour hot cream over chocolate and let sit 5 minutes to melt and soften. Whisk chocolate until smooth and completely melted, then stir in raspberry puree.
  4. Transfer chocolate to a container with a lid and refrigerate at least 3 hours or overnight.
  5. Use a 1 tablespoon cookie scoop or melon baller to scoop out and shape the truffles. Give them a little roll in your palms and then coat them in the cocoa powder mixture.
  6. Variations:
  7. Mint Truffles: Omit raspberry puree; swap out 8 ounces of 60% chocolate for 8 ounces of Andes Crème de Menthe baking chips and continue according to directions above.
  8. Lavender Dark Chocolate Truffles: Steep 2 tablespoons dried lavender flowers in heavy cream for 10 minutes; remove lavender and continue according to directions above.

Nutrition facts


80 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 10mg
  • Sodium: 0mg
  • Total Carbohydrates: 6g
  • Protein: 1g

Daily Values

Vitamin A 2%
Vitamin C 2%
Iron 4%
Calcium 0%

Recipe Source:

Chef Andrew from Ankeny #1, KCCI-TV recipe, December 16, 2016.