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