Dark Chocolate Raspberry Truffles Recipe

What you need:

• 8 ounces (about 1 1/3 cups) of high-quality dark chocolate (70% cocoa or higher), chopped
• 1/2 cup heavy cream
• 1/4 cup raspberry puree (fresh or frozen)
• 2 tablespoons unsalted butter, at room temperature
• 1/2 teaspoon pure vanilla extract
• A pinch of salt
• 1/4 cup unsweetened cocoa powder, for rolling
• 1/4 cup finely chopped toasted almonds (optional, for coating)
• Fresh raspberries for garnish (optional)

What to do:

Prepare the Raspberry Puree: If using fresh raspberries, wash them thoroughly, and then blend them until smooth. If using frozen raspberries, thaw them first and then blend until smooth. Strain the puree to remove seeds if desired.

Prepare the Chocolate Ganache: In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove it from the heat immediately.

Add the chopped dark chocolate to the hot cream and let it sit for a minute to melt. Then stir the mixture gently until the chocolate is completely melted and smooth.

Mix in the raspberry puree, unsalted butter, vanilla extract, and a pinch of salt. Continue to stir until all the ingredients are well combined.

Let the ganache mixture cool to room temperature, then cover it and refrigerate for at least 2 hours, or until it becomes firm.

Shape the Truffles: Once the ganache has chilled and hardened, use a melon baller or a spoon to scoop out small portions of the mixture.

Roll each portion between your palms to form a smooth, round truffle. If you want to add an extra layer of flavor and texture, roll some truffles in finely chopped toasted almonds.

Coat the Truffles: Place the unsweetened cocoa powder in a shallow dish. Then roll each truffle in the cocoa powder until it's evenly coated. Don't forget to gently shake off any excess cocoa powder.