Dark Chocolate Raspberry Truffles

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If you’re looking for an impressive, heartfelt gift to give to your significant other (or for yourself in my case) then look no further! Good chocolate truffles come with a hefty price tag if you plan on buying them from the store, but when made at home, they cost a fraction of the price! Plus they are so easy to make and only contain a few simple ingredients, and even better, heavy cream isn’t one of them! Cream is swapped out for tart raspberry preserves to give you a ton of flavor, without a ton of calories, and you won’t even notice a compromise in texture either!

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There’s two kinds of people in this world- Those who look forward to Valentine’s Day, and those who dread it. I fall under the later of the two… BUT I do enjoy all the discounted chocolate and spa deals following the day after. So looks like I’ll be treating myself to a chocolate facial again this year. Happy Valentine’s Day to me!
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I will spare you my “poor-pitty-me” stories about how I’m just a bitter becky about Valentine’s Day, and instead share with you one of my favorite edible gift ideas!

Chocolate truffles.

You don’t even have to have a date to give these to. How about the mail man that is always there for you by delivering you your online binge purchases without any judgment of what’s in the box, or maybe the grocery bagger that shows his love by asking whether or not you want your milk in a bag, or most important of all, the selfless cousin that lets you borrow his Netflix login for free, so that you can enjoy endless hours of unhealthy binge watching shows like “Pretty Little Liars”or “How to Solve a Murder”. Those are the real MVPs in your life. Go ahead, make them these truffles.

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But before I can tell you how to make these, I do have a “poor-pitty-me” story that I need to get off my chest. I originally wanted to make white chocolate raspberry truffles, so I used my standard chocolate to cream ratio, added in a touch of butter, some raspberry liquor, and raspberry preserves.

Delicious. 

I’m not even a huge fan of raspberries, but that stuff tasted ahhhhhhmazing. Here’s where my sob story begins. The whole process was very similar to many of my past relationships. Starts out good, almost too good. Like seriously perfect, then it all falls to pieces in the blink of an eye, yet you continue to keep your hopes up and fix it, but at the end of the day, or months, or even years later, its still an unfixable mess. Time to throw it away and start from scratch.

Can you tell I’m bitter?

So back to my actual truffles– I had such high hopes for them, then they decided to never firm up. They stayed in the form of a sticky, goopy mess. So I started over with a different ratio of ingredients and a whole new process of making them, and this time they were better! I had really high hopes for this batch. FAIL. They too, decided to fall short and revert back into a mushy disaster, so I kept my head high and tried yet again. This time I just knew it would work out. FAIL. The white chocolate seized on me and burnt before I even got the chance… So as I cursed my way out of the kitchen and threw the entire chocolate into the sink, (along with my sanity) I took a 10 minute breather then tried yet AGAIN, this time vowing to never touch white chocolate  EVER. AGAIN. I used dark chocolate and things were looking bright, then the chocolate seized on me. FAIL.

“Fool me one time shame on you, fool me twice shame on me.”

I cursed my way out of the kitchen for the tenth time that day, vowed I was going to delete my blog, then my mom said,  “Kaylee, you can save this! Just try melting it again!” Really, what did I have to lose right? So I put the damn thing over the double boiler, added my preserves, and wallah! It was saved! So 40 curse words later, pounds of wasted chocolate, 3 trips to the grocery store, and the loss of my sanity, I finally figured it out. So my fellow readers, you are very welcome for my sanity sacrifice. Now go make some damn truffles!

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First you melt everything together. DO NOT BURN. I repeat. DO NOT BURN. Do this over a double boiler, or if you’re feeling risky, you can do it in the microwave in 30 second increments, stirring after each 30 seconds just until the chocolate is completely melted, but barely! You’ll also want to turn the power down to 50% to prevent scorching it.

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Let it cool and firm up, then scoop into tiny bite size balls. I used a small cookie scoop to make my life easier, so mine yielded larger truffles, which I’m totally not complaining about.

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Dip into more melted chocolate and decorate however you’d like. I like to place each truffle onto a mini cupcake liner to make them look even fancier and also to hide an imperfections on the bottom.

IMG_7844 Now about the liquor I added– I used a raspberry liquor to really bring out the raspberry flavor of the preserves. You can use Chambord, Framboise, or any other kind of raspberry liquar you can find. Framboise is half the price of Chambord, same with the liquor I chose. I just chose it because it had a cooler bottle than the Framboise…

IMG_7879 IMG_7882If you wanted to omit the liquor all together, you could as well. And please feel free to use white chocolate in place of the dark, and let me know how it turns out! Just please don’t show up at my house with torches and pitchforks if it decides not to turn out…

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But I do promise you will score some major brownie points if you show up to your girlfriend’s house with a box of homemade truffles, because even though it’s already the end of Valentine’s Day, we all know at least half of you men forgot to get something for your hot date, but it’s not too late! These are so easy to make, you’ll be adding chocolatier to your resume in no time!

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Dark Chocolate Raspberry Truffles
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These rich dark chocolate truffles flavored with raspberry are so incredibly easy to make and only cost a FRACTION of store-bought chocolate truffles, plus they contain ZERO heavy cream, which means you can enjoy twice as much without the guilt!
Dark Chocolate Raspberry Truffles
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 5
You:
Rate this recipe!
Print Recipe
These rich dark chocolate truffles flavored with raspberry are so incredibly easy to make and only cost a FRACTION of store-bought chocolate truffles, plus they contain ZERO heavy cream, which means you can enjoy twice as much without the guilt!
Servings
18-24truffles
Servings
18-24truffles
Ingredients
Servings: truffles
Units:
Ingredients
Servings: truffles
Units:
Instructions
  1. Melt 12 ounces chocolate chips, raspberry preserves, and butter over a double boiler, stirring constantly until chocolate is melted. Remove bowl from double boiler and stir in liquor until smooth. Let chill in the refrigerator until chocolate had cooled and is firm enough to form into balls, about 1 hour
  2. Take out chocolate and scoop out small balls using a small melon baller, teaspoon, or small cookie scoop. Place truffles onto a sheet pan lined with parchment or wax paper. Freeze for 10 minutes.
  3. While truffles are freezing, melt the remaining 12 ounces of chocolate chips and coconut oil over a double boiler, or turn your microwave's power setting to low and melt in 30 second increments, stirring in between, until fully melted. Dip each truffle into the melted chocolate by submerging the truffle into the chocolate and fishing it out with a fork. Tap off the excess chocolate and use another fork to gently nudge the truffle off back onto the parchment paper to harden. You can place the truffles back into the fridge to help set the chocolate. I also drizzled mine with some melted white chocolate candy melts and a small amount of coconut oil (to think it out and help harden the chocolate) once the initial outer chocolate shell firmed up.
Recipe Notes

If you don't want to dip these in chocolate, you can also roll them in sifted cocoa powder, finely chopped nuts, or chocolate sprinkles.

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© Lights Camera Spatula. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. If you make this recipe, be sure to tag your photo #lightscameraspatula.

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