Ingredients
- Dark chocolate chips
- Heavy cream
- Butter
- Fresh raspberries
- Powdered sugar
- Vanilla extract
- Cocoa powder (for coating)
Instructions
- Puree fresh raspberries in a food processor until smooth, then strain to remove seeds. Mix with powdered sugar and vanilla extract until combined.
- Heat heavy cream in a small saucepan over medium heat until simmering. Remove from heat, stir in butter until melted, then pour over chocolate chips in a bowl. Mix until you achieve a smooth ganache.
- Fold raspberry puree into the ganache mixture and refrigerate for 2 hours until firm.
- Roll chilled ganache into 1-inch balls and place on a parchment-lined baking sheet; refrigerate again for 30 minutes.
- Melt remaining chocolate chips and dip each truffle, allowing excess chocolate to drip off before returning to the fridge until set.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Dessert
Nutrition
- Serving Size: 1 serving
- Calories: 80
- Sugar: 5g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 3mg