Indulge in Decadence: Homemade Dark Chocolate Raspberry Truffles

Ingredients

Main Ingredients

• 200 g (7 oz) dark chocolate (70% cacao), chopped
• 120 ml (½ cup) heavy cream
• ½ cup fresh raspberry purée (about 150 g raspberries, blended)

Coating Options

• ¼ cup unsweetened cocoa powder
• ¼ cup finely chopped toasted almonds
• Pinch of flaky sea‑salt (for finishing)

Seasonings & Extras

• 1 tsp vanilla extract
• ¼ tsp fine sea‑salt

Instructions

Shaping the Truffles

1. Portion the Ganache. Using a small cookie scoop or a teaspoon, portion out 20‑gram balls. This ensures consistent size and cooking time for each truffle.
2. Roll Quickly. Place each ball between your palms and roll briskly until smooth. The heat from your hands will slightly melt the surface, giving the truffle a glossy finish.
3. Coat the Truffles. Immediately roll each ball in your chosen coating—cocoa powder for a classic look, toasted almonds for crunch, or a mixture of both for texture. Tap gently to remove excess.
4. Finish with Salt. Sprinkle a tiny pinch of flaky sea‑salt on each truffle while the coating is still tacky. The salt heightens the chocolate’s depth and balances the raspberry’s sweetness.
5. Chill Again. Transfer the coated truffles to a parchment‑lined tray and refrigerate for another 30 minutes. This final chill sets the coating and restores the ganache’s firm interior.