Chocolate Raspberry Truffles Recipe

I recently created a delightful twist on classic dreams by blending 8 oz dark chocolate, heavy cream, and unsalted butter with raspberry jam, vanilla extract, and a pinch of salt. This Chocolate Valentines Day treat harmonizes rich cocoa with tangy fruit notes, creating an irresistible confection that invites curiosity and indulgence.

I was excited to try out this Chocolate Raspberry Truffles recipe recently and thought it would be a perfect treat for a special someone or even a fun surprise for the kids. I started with some good quality 8 oz dark chocolate that I chopped up pretty evenly, then whipped up 1/2 cup heavy cream on the side.

I also folded in 2 tbsp unsalted butter when melting the chocolate making it all rich and smooth. The raspberry jam (1/3 cup) was the game changer for me, giving the truffles a tangy burst of flavor that compliments the chocolate so nicely.

I added 1/2 tsp vanilla extract and a pinch of salt to round it all out. Dusting with cocoa powder gave them just the right finish.

This is a simple, tasty dessert that plays into those special moments whether you’re in a relationship or whipping up something fun for the family.

Why I Like this Recipe

I really love this recipe for a few reasons. First, I like how the dark chocolate mixes perfectly with the raspberry jam. The tangy and rich flavors just blow my mind every time I make them. Second, the steps are really simple and fun – even though they look fancy, the whole process is totally manageable and i love that about it. Third, they make me feel like i can truly share something special with my loved ones; whether its my husband, girlfriend, or even the kids, these truffles bring smiles all around. And finally, i appreciate that i can whip up a gourmet treat using stuff i probably already have at home, which makes it feel both creative and practical.

This Chocolate Raspberry Truffles recipe is a perfect valentines day dessert to share with your loved ones like your husband, boyfriend, girlfriend, wife or even kids. It makes cute pink desserts that are great to bag up for gifts, and the delicious raspberry filling inside the chocolate truffle gives it a unique twist that i just cant get enough of.

Ingredients

• 8 oz dark chocolate: It provides antioxidants and a bittersweet flavour that really jumps in the truffle; also adds a tiny bit of fibre.
• 1/2 cup heavy cream: Adds a velvety, smooth texture even though it’s pretty rich and fatty sometimes.
• 2 tbsp unsalted butter: Boosts the richness and creaminess of your mix without making it too heavy.
• 1/3 cup raspberry jam: Brings a tangy burst of sweetness and natural fruit vibes that really livens up the treat.
• 1/2 tsp vanilla extract: Subtly enhances the overall flavour profile and ties the ingredients together nicely.
• Cocoa powder: A light dusting over the truffles for extra chocolaty aroma and a classy finish.

Ingredient Quantities

• 8 oz dark chocolate, chopped
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/3 cup raspberry jam
• 1/2 tsp vanilla extract
• A pinch of salt
• Cocoa powder for dusting

How to Make this

1. Put the chopped dark chocolate in a heatproof bowl.

2. In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer.

3. Take the saucepan off the heat and stir in the unsalted butter until it melts completely.

4. Pour the warm cream and butter mixture over the chocolate and let it sit for about 2 minutes to soften the chocolate.

5. Stir the mixture until smooth, then mix in the raspberry jam, vanilla extract, and a pinch of salt until everything is well combined.

6. Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 2 hours or until it firms up.

7. Once firm, use a small spoon or a melon baller to scoop out portions of the chocolate mixture.

8. Roll each portion between your palms to form little balls, even if they aren’t perfectly round.

9. Roll each truffle in cocoa powder until they are evenly dusted all over.

10. Place the truffles in an airtight container and chill for about 30 minutes more so they set before serving. Enjoy!

Equipment Needed

1. Chef’s knife for chopping the dark chocolate
2. Cutting board to work on
3. Heatproof bowl for the melted chocolate mixture
4. Small saucepan to heat the heavy cream
5. A heat-safe spatula or whisk for stirring
6. Plastic wrap to cover the bowl while chilling
7. Airtight container to store the finished truffles
8. Small spoon or melon baller for scooping the chocolate mixture
9. A refrigerator to chill the truffle mixture and set them
10. Optional: a small sieve for dusting the cocoa powder evenly

FAQ

Chocolate Raspberry Truffles Recipe Substitutions and Variations

• Heavy cream: you can use coconut cream if you’re looking for a dairy-free option
• Unsalted butter: try swapping it with an equal amount of coconut oil for a twist of flavor
• Raspberry jam: you might replace it with raspberry preserves or even a homemade raspberry puree cooked with a little sugar
• Vanilla extract: almond extract can work in a pinch but use a bit less since it’s stronger
• Dark chocolate: you can opt for semi-sweet chocolate if you prefer a less bitter taste

Pro Tips

1. Try letting the bowl sit a little longer on the counter after adding the warm cream and butter, so the chocolate really melts evenly; sometimes stirring a little too soon can cause a gritty texture.
2. If your mixture seems too thick when you’re mixing in the raspberry jam, a tiny splash more cream can help smooth it out, just be careful not to add too much or it will never firm up in the fridge.
3. When you’re scooping out the truffle parts, using a small ice cream scoop can give you more consistent sizes which means they chill evenly.
4. Dusting with cocoa powder can get messy, so try tilting your container and letting gravity do the work to get an even coat without overdoing it.