Dark Chocolate-Raspberry Truffles

Dark Chocolate-Raspberry Truffles

Yield: ~15 truffles
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Cooling Time: 1 hour and 15 minutes
  • Total Time: 1 hour and 35 minutes


For the Raspberry-Chocolate Ganache:

For the Chocolate Coating:


  1. Line a cookie sheet with parchment paper.
  2. Place the freeze-dried raspberries in a food processor and blend until they become very small pieces.
  3. Set aside about 1 tablespoon of blended freeze-dried strawberries to garnish the truffles later.
  4. Place the 1 ½ ounces chopped dark bar, 5 tablespoons heavy cream, ¼ cup Confectioners Swerve and blended raspberries in a medium bowl.
  5. Microwave in 30-second intervals, stirring in between, until melted.
  6. Place the mixture in the refrigerator to chill until firm, about 1 hour.
  7. Drop the truffle mixture by the 1 teaspoon-full portions onto a parchment-lined cookie sheet.
  8. Roll each piece in your hands to form a ball.
  9. Place balls on the cookie sheet and chill in the freezer while you melt the chocolate.
  10. Place the 2 ½ ounces chopped dark bar and coconut oil in a medium heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
  11. Drop the raspberry ganache balls, one at a time, into the melted dark bar, then remove with a fork.
  12. Tap the ball firmly to remove the excess melted dark bar, then return to the cookie sheet.
  13. Repeat with the remaining truffles.
  14. Transfer the remaining chocolate to a piping bag and cut off the tip.
  15. Pipe a zig-zag pattern onto one of the truffles, then top with a sprinkle of freeze-dried raspberries.
  16. Repeat with the remaining truffles.
  17. Place in the refrigerator to harden, about 10 minutes.
  18. Serve immediately or store in the refrigerator in an airtight container for up to 1 week.