Dark Chocolate Raspberry Truffles Recipe

Ingredients

• ¾ cup freeze-dried raspberries
• 1 ½ cup ounces dark chocolate chips, divided
• ¾ cup heavy cream

Instructions

1. 1

   Line a small baking sheet with parchment paper.

2. 2

   Place the freeze-dried raspberries in a food processor and blend until you get a fine powder.

3. 3

   Place ¾ cup of the chocolate chips in a small heatproof bowl, then place that bowl in a pan filled with about ½-inch with water.

4. 4

   Cook over medium heat until the chocolate is melted, then remove from heat. (Alternatively, you can use a microwave to melt the chocolate, but go in short bursts so as to not burn the chocolate.)

5. 5

   Pour the heavy cream into a small saucepan over medium heat, allowing it to warm up for about 5 minutes.

6. 6

   Add the cream to the bowl with chocolate and stir until smooth.

7. 7

   Whisk in 5 teaspoons of the raspberry powder until fully combined (set aside extra raspberry powder).

8. 8

   Pour the chocolate mixture into a small airtight container and chill in the refrigerator for about 1 hour (or until the ganache is firm enough to roll).

9. 9

   Using a 1 ½ tablespoon scoop, portion out scoops of ganache and roll each piece between your hands to form smooth balls.

10. 10

    Place the ganache balls on the prepared baking sheet and put into the refrigerator for 15 minutes.

11. 11

    Place the remaining chocolate chips in a small heat-proof bowl and repeat the process of melting them in a pan with simmering water.

12. 12

    Dip each truffle into the melted chocolate. Return dipped truffles to the pan.

13. 13

    Before the chocolate sets, sprinkle each truffle with remaining raspberry powder and a pinch of flaky sea salt, if desired.

14. 14

    Refrigerate the truffles for 30 minutes before serving.