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Recipe

Chocolate-Raspberry Truffles

Amy Albert

Yield: Yields about 60 1-inch truffles

Use the best-quality chocolate you can find. When warmed, the chocolate mixture doubles as a killer sauce for ice cream.

Ingredients

  • 1 cup fresh raspberries
  • 1 lb. semisweet or bittersweet chocolate, finely chopped
  • 1-1/2 cups heavy cream
  • Small pinch salt
  • 1 cup unsweetened Dutch-processed cocoa

Nutritional Information

      Nutritional Sample Size per truffle
      Calories (kcal) : 60
      Fat Calories (kcal): 40
      Fat (g): 4.5
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 0.5
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 10
      Sodium (mg): 5
      Carbohydrates (g): 6
      Fiber (g): 2
      Protein (g): 1

Preparation

  • Pass the berries through a food mill fitted with a  fine disk or force them through a fine sieve, mashing with a wooden spoon, into a medium bowl. You’ll have about 1/2 cup purée; set it aside and discard the contents of the strainer. Put the chopped chocolate in a medium bowl. In a small saucepan, heat the cream until just boiling. Pour the hot cream over the chopped chocolate; whisk to blend. Stir in the raspberry purée and the salt. Refrigerate the mixture until completely chilled, about 1 hour.

    A food mill makes quick work of raspberry purée, mashing and straining in one sweep.

  • Pour the cocoa powder onto a plate. With a melon baller or spoon, scoop the chocolate and shape it into 1-inch balls. If the truffles are very soft, put them on a baking sheet and refrigerate briefly to firm. Roll the shaped truffles in cocoa, coating them thoroughly. If sealed and refrigerated, the truffles will keep for about a week.

Reviews

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Reviews

  • jocelyng | 06/01/2010

    I started these yesterday, and I'm really puzzled by the chill time. There's no way that it was cold enough to roll after one hour. We put it in the freezer to accelerate the process and then whipped the ganache, but they were still too soft. Even an overnight stay in the fridge hasn't helped too much. Next time, I'll cool it overnight and then whip the ganache or scoop that. I'm giving it 3 stars because of the flavor.

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