Chocolate Raspberry Truffles

These chocolate raspberry truffles are smooth and creamy with bright pops of freeze-dried raspberry.

These raspberry chocolate truffles are so easy to whip together and only need 4 ingredients! If you use dairy-free dark chocolate then they're vegan too.

Jump to:

• Vegan ganache truffles
• Ingredients
• Freeze-dried raspberries
• Method
• Substitutions
• Storing
• Chocolate Raspberry Truffles

Vegan ganache truffles

These truffles use a coconut cream and chocolate ganache base.

Chocolate ganache is made using cream and milk. The amount of cream varies depending on what the ganache is being used for, as well as the type of chocolate. For dark chocolate truffles, a ratio of 1 part cream to 2 parts chocolate (measured in weight) is used.

These truffles use coconut cream instead of dairy cream. That coupled with vegan dark chocolate ensures the truffles are vegan too.

If you prefer to use regular heavy cream, you can substitute that for coconut cream.

Ingredients

For these chocolate raspberry truffles, you will need -

• Semi-sweet dark chocolate. I use Whittakers 50% cocoa dark chocolate.
• Coconut cream
• Freeze-dried raspberries
• Coconut oil

Freeze-dried raspberries

Freeze-dried raspberries are full of flavour and colour. They are dried at below freezing point and the water is extracted through a high-pressure vacuum. The end result is a crisp and dry fruit that retains its structure and flavour.

The crispiness allows you to easily crumble the fruit or blend it into powder to bring flavour into your desserts. Crumbled freeze-dried raspberries are stirred through the truffle ganache and sprinkled on top of the finished truffles.

The raspberries can be substituted for other freeze-dried fruits.

Method

Start by chopping the chocolate. The smaller you chop it, the easier it will be to melt. Add it to a heat-proof bowl.

In a small saucepan, heat the coconut cream until just simmering (not boiling). Pour it over the chopped chocolate.

Let it sit for 5 minutes then stir until glossy. If it needs a little extra help to melt, pop the bowl over a saucepan of boiled water, or in the microwave for 20 seconds.

Crumble in the freeze-dried raspberries.

Pour the mix into a flat dish and let it chill in the fridge for about an hour and a half.

Rolling

Use a teaspoon to scoop small mounds of ganache and roll it between your hands into balls. The warmth of your hands will soften the ganache, so place it back in the fridge if it gets too soft.

Dipping

Melt together the chocolate and coconut oil for the topping.

Dip each truffle in the chocolate using a fork. Let the excess chocolate drip off.

Place each dipped truffle on parchment paper. Top with extra freeze-dried raspberries and while they are still wet. Chill the truffles another hour before serving.

Substitutions

You can-

• Substitute the coconut cream for heavy cream.
• Swap the freeze-dried raspberries out for freeze-dried strawberries, blueberries, blackcurrants, orange or other freeze-dried fruits.
• Instead of dipping in chocolate, roll them in flaked almonds or other nuts for a little crunch.

Storing

Store the truffles at a cool room temperature for up to 2 days or in the refrigerator for up to 3 weeks. Keep them refrigerated if you're in a warm area.