CHOCOLATE! People are obsessed with chocolate. It’s flavor, creamy texture and versatility entices just about everyone. Cupcakes, ice cream, truffles, chocolate covered berries, hot chocolate…you name it, people go gaga over it. In honor of Valentine’s Day, I’d like to entice you with my Raspberry Dark Chocolate Truffles. These truffles are simple and easy to make. The raspberry coating pairs well with the dark and white chocolates.
Although most chocolate is usually packed full of sugar, dark chocolate (higher percentage of cocoa), packs more health benefits. Dark chocolate that is 70% cocoa or higher contains less sugar and a higher content of antioxidants than milk or white chocolate and may have heart protective benefits. Why not have a sweet treat with an added health kick.
This recipe is simple. If you want to try making chocolate truffles versus buying them, you’ve come to the right place. Your friends, family and loved ones will think these truffles taste amazing and may be quite impressed with your skills. Score! The recipe ingredients include dark chocolate, coconut cream, white chocolate and freeze-dried raspberries. Simple.
I remember in college when I made truffles for the first time. In fact, I think they were for a boyfriend on Valentine’s day! I recall them being rather tasty…chocolatey and delicious. He was impressed and delighted to have some chocolate, who wouldn’t be. However, the recipe had unnecessary ingredients, so this time, I wanted to simplify it. Aside from the toppings, I wanted to experiment using only coconut cream and chocolate for the truffle. Keeping things simple reduces the stress and pressure so you can still make something homemade and from the heart.
If you enjoy Valentine’s Day and plan to celebrate with a loved one or fly solo, do something nice for yourself and practice some self-love. That may include making some dark chocolate raspberry truffles 😉. Life is about balance. I hope you enjoy today and this recipe.
Happy Valentine’s Day! ~Leah
Raspberry Dark Chocolate Truffles
Prep time: 15 minutes
Cook time: ~5 minutes
Inactive time: 2-3 hours
Total time: 2-3 hours 20 mins
Author: Leah Golden, MS, RD
Serves: 20 truffles
• 1.5 Cups 70% dark chocolate (or higher); finely chopped
• ½ (8 Tbsp) Cup coconut cream
• ½ Cup White Chocolate, chopped or baking chips
• 2 T Freeze Dried Raspberries, crushed
1. Begin by finely chopping dark chocolate. Put aside in small bowl.
2. In small saucepan, melt coconut cream until it begins to simmer.
3. Pour warm coconut cream over dark chocolate and cover with lid or towel for about 5-6 minutes.
4. Stir chocolate and warm coconut cream until all chocolate pieces melt. Remember, the smaller the chocolate pieces the quicker they will melt.
5. If hard chocolate pieces remain, put in microwave for 10 second increments, stirring and checking consistency. If you don’t have a microwave, put in oven for two minutes at a time (325 degrees), take out and check consistency. Do this for either option until creamy. Be careful you don’t burn the chocolate.
6. Once creamy, place in refrigerator to harden for 2-3 hours, uncovered.
7. Check chocolate firmness by putting a knife through the middle. If it comes out dry, it’s ready. If not, put in the refrigerator longer to harden.
8. Once dark chocolate is softened, scoop ½ inch balls of chocolate. Roll carefully in hands until round and put on baking sheet, lined with parchment paper. If chocolate is crumbling, let soften at room temperature for 15 minutes and try again. Once all truffles are formed, put aside.
9. Melt white chocolate in small saucepan on low heat until creamy. This will only take about five minutes.
10. At this point, there are two options for the topping:
- Add the crushed raspberries to white chocolate and stir until incorporated.
- Keep white chocolate plain
11. To decorate, put spoon in white chocolate and hold a couple inches above truffles, move back and forth to splatter the raspberry chocolate OR splatter with plain white chocolate and sprinkle with crushed raspberry. This is a personal preference. They both look beautiful and delicious. Repeat over each truffle until all are coated.
12. Enjoy truffles immediately or store in refrigerator, covered, until ready to eat. If they are in the refrigerator for more than an hour or two, let soften for 15 minutes before enjoying.