Ingredients
Method
- Blend freeze-dried raspberries into a fine powder and pass them through a sieve to remove seeds if making your own raspberry powder.
- Place the chopped dark chocolate in a heatproof bowl and microwave just until the edges begin to soften without fully melting.
- Heat the heavy cream and honey together in a small saucepan until tiny bubbles appear around the edges, then remove from the heat.
- Pour half of the hot cream over the chocolate and let it rest for 1 minute before stirring gently until combined.
- Add the remaining warm cream and continue stirring until the mixture becomes completely smooth and glossy.
- Stir in the raspberry powder until evenly incorporated, then transfer the ganache to a shallow container and refrigerate for about 2 hours or until firm enough to scoop.
- Line a baking tray with parchment paper while the ganache chills.
- Scoop portions of the chilled ganache and quickly roll each one into a smooth ball using your hands.
- Arrange the truffle balls on the prepared tray and chill them in the freezer for 15 minutes or in the refrigerator for 30 minutes until firm.
- Melt the coating chocolate in short microwave intervals, stirring after each burst until smooth and fluid.
- Dip each chilled truffle into the melted chocolate, allow any excess to drip away, and return it to the lined tray.
- Immediately sprinkle the tops with raspberry powder if desired before the coating begins to set.
- Refrigerate the finished truffles for about 30 minutes before serving or storing.
Nutrition
Notes
Creamy chocolate centers wrapped in a crisp chocolate shell with bursts of raspberry flavor. They're perfect for gifting, sharing, or enjoying with a cozy cup of coffee.