Description
Smooth dark chocolate meets bright raspberry in these Valentine’s Day truffles. Each bite has a fruity ganache center wrapped in a crisp chocolate shell simple, elegant, and perfect for gifting or sharing.
Ingredients
1 ⅓ cups frozen raspberries
¼ cup powdered sugar
¼ cup heavy whipping cream
7 oz white chocolate, finely chopped
1 tablespoon water (if needed)
7 oz dark chocolate (52%–70% cocoa)
Optional: pink chocolate or pink candy melts for decoration
Instructions
1. Thaw raspberries and blend until smooth. Strain to remove seeds. Add water if too thick.
2. Combine puree with powdered sugar in a saucepan. Bring to a boil over medium heat, stirring often.
3. Reduce heat and simmer until reduced by half, about 25 minutes.
4. Pour the warm mixture over chopped white chocolate and stir until smooth.
5. Mix in heavy cream until fully blended.
6. Cover and refrigerate for 2 hours until firm.
7. Scoop and shape the ganache into 1-inch balls.
8. Melt the dark chocolate and dip each truffle, letting excess drip off.
9. Place on parchment and chill until set, about 25 minutes.
10. Drizzle with melted pink chocolate if desired.
Notes
Finely chop the white chocolate for smooth melting.
Add only small amounts of water to the puree as needed.
Use extra dark chocolate for dipping; leftover chocolate can be reused once set.
Makes about 12 truffles. Store refrigerated and serve chilled.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Valentine’s Day Recipes
- Method: No-Bake / Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: 0g
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided