Dark Chocolate Raspberry Truffles: 10 Steps to Delight

Rich and creamy dark chocolate truffles infused with fresh raspberries.

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Blend Raspberries: In a blender or food processor, puree the fresh raspberries until smooth. Strain through a fine mesh sieve to remove the seeds, if desired.
Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Combine with Chocolate: Remove the saucepan from heat and add the chopped dark chocolate to the hot cream. Let it sit for about 2 minutes to melt the chocolate.
Stir in Raspberry Puree: Add the raspberry puree and vanilla extract to the chocolate mixture. Stir until smooth and fully combined.
Chill: Transfer the ganache to a bowl and cover it with plastic wrap. Refrigerate for about 30 minutes, or until it is firm enough to scoop.
Scoop and Roll: Once the ganache is firm, use a small cookie scoop or melon baller to scoop out portions of the ganache. Roll each portion into a ball between your palms.
Coat the Truffles: Roll the truffles in cocoa powder, crushed pistachios, or almonds to coat them. Place the coated truffles on a parchment-lined baking sheet.
Chill Again: Refrigerate the truffles for about 15 minutes to set.
Garnish: Optionally, garnish with additional fresh raspberries before serving.
Enjoy: Serve your Dark Chocolate Raspberry Truffles chilled or at room temperature. Enjoy these decadent treats!