Raspberry Chocolate Truffles

Rich and decadent. These homemade raspberry chocolate truffles are an easy and beautiful sweet treat that can’t be beat!

Never buy chocolate truffles again! Seriously, they’re just too easy to make yourself. These raspberry-flavored beauties are delicious and absolutely stunning. They bring two of my favorite flavors together for a fantastic and classic combo. I mean, how perfect are these babies for Valentine’s Day?

They’re are also vegan! If you buy vegan chocolate the rest of the recipe uses vegan ingredients. Usually, chocolate truffles use heavy cream and butter. However in this recipe, I decided to use coconut milk and coconut oil. Could you use heavy cream and butter instead? Of course you can!

The chocolate truffles are extremely easy to make. They just take some time because they have to chill in the refrigerator. Active time is really only 30-40 minutes! I recommend buying a small cookie scoop to help form the truffles evenly.

Ingredient Notes:

• Chocolate – Dark, semi-sweet, and bitter-sweet chocolate are all good to use. However, do not use chocolate chips normally used for chocolate chip cookies. The chocolate truffles will not turn out, will not hold, and will have a runny consistency. Use chocolate baking wafer discs or bars of chocolate.
• Coconut Milk – You can also use heavy cream.
• Coconut Oil – You can also use butter.
• Raspberry Jam – If you prefer, you can use strawberry jam instead.
• Sea Salt – I used Maldon.
• Freeze-Dried Raspberries – You should be able to find them at Whole Foods, but can also buy them here. Alternatively, you can also use freeze-dried strawberries.

Raspberry Chocolate Truffles

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Chilling Time 3 hours hrs

Total Time 3 hours hrs 35 minutes mins

Course Dessert

Cuisine French

Servings 20 pieces

Equipment

• 2 Medium Bowls one should be microwave-safe
• Parchment Paper
• 1 Sheet Pan
• Food Processor (I used a mini one)

Ingredients

  

1x2x3x

• 8 oz. chocolate dark, semi-sweet, or bitter-sweet bars or wafer discs (do not use chocolate chips), chopped
• ½ cup coconut milk
• 1 tablespoon coconut oil
• 3 tablespoons raspberry jam
• 1 teaspoon vanilla extract
• Pinch sea salt
• 1.3 oz. freeze-dried raspberries

Instructions

 

• Place all the ingredients, except for the freeze-dried raspberries, in a medium microwave-safe bowl and stir to combine. Microwave in 20 second increments, until completely melted, mixing to combine between each interval.
• Let come to room temperature, then cover with plastic wrap and place into the refrigerator until chilled through, at least 2 hours.
• Prepare a parchment-lined sheet pan. Scoop chocolate into 1 ½ tablespoon-sized truffles. Roll with your hands into balls, wetting your hands slightly to make easier, if needed. Chill in the refrigerator for 30 minutes.
• Meanwhile, place freeze-dried raspberries in a food processor (I used a mini one) and process until it looks like powder. Transfer to a medium bowl.
• Once truffles are chilled, roll them in the raspberry powder and place back onto parchment-lined sheet pan. Chill in the refrigerator for an additional 30 minutes, reserving leftover raspberry powder.
• Once chilled again, roll them in the raspberry powder a second time. Serve at room temperature.

Notes

Truffles can be stored in an airtight container in the the refrigerator for up to 1 week. 

Truffles can be stored in an airtight container in the freezer for up to 3 months. 

Keyword easy, fruity dessert, small bites

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