Dark Chocolate Raspberry Truffles | The Geneva Convention: Dark Chocolate Raspberry Truffles

Monday, August 18, 2014

Dark Chocolate Raspberry Truffles

I've been trying to rein in my sweet tooth over the last few months. After a normal meal, I usually crave a little something sweet. I do mean that literally -- one or two Lindt pieces of Lindt chocolate or a couple spoonfuls of coffee Häagen-Dazs usually does the trick. Unfortunately, neither of those things last long in this house if I don't hide them, and my self control is sadly lacking. I might be satisfied with something small, but why not make myself a sundae? I'm unemployed, I deserve it!*


Anyway, a few weeks ago, I decided to take a little bit more responsibility for my actions, and made truffles. Just hear me out! The first batch wasn't quite chocolatey enough, so I decided to mix up the ratios by using some 100% cacao. Turns out, I overdid it. Not just on the cacao, but also on the Chambord (black raspberry liqueur) I used to flavor the mixture. Did you know that adding too much alcohol to cream will curdle it a little bit? Lesson learned, although I still ate them. Another lesson? Freeze-dried raspberries are extremely potent and should be used sparingly.

Anyway, it took me several tries, but I finally came up with the perfect recipe -- just enough dark chocolate flavor, tempered not just with raspberry liqueur, but freeze dried raspberry powder. They're not exactly diet friendly, but they're rich enough that one or two (ok, maybe three) will totally satisfy your sweet tooth, probably with fewer calories than a bowl of my signature ice cream sundae -- several scoops of vanilla mixed with creamy peanut butter and melted chocolate drizzled over the top. Best of all, they're really easy!

Dark Chocolate Raspberry Truffle ingredients

Dark Chocolate Raspberry Truffles
Makes about 30 truffles 1 inch in diameter.

1 cup heavy cream
16 oz dark chocolate (I use 12 oz Ghirardelli 60% and 4 oz Ghirardelli 100% for this)
2 tablespoons Chambord or Frambois (any raspberry/black raspberry liqueur will do)
2 tablespoons freeze dried raspberry powder (see instructions)
1 teaspoon vanilla extract
1/4 cup cocoa powder


Bring the cream to a simmer in a double boiler

As the cream heats, chop up your chocolate into smaller pieces (see picture for comparison)

If the cream isn't simmering yet, grind up two heaping tablespoons of whole freeze dried raspberries into a powder. They are brittle enough to crush with a mortar and pestle, but I have also used a small bullet blender. A coffee or spice grinder would also work.

When the cream simmers, remove it from the heat source and add the chocolate chunks immediately.

Whisk furiously until the chocolate has fully melted into the cream and the mixture is uniform. This shouldn't take more than a minute.

Now it's time to add the flavorings! Throw in the raspberry powder, liqueur, and vanilla, and continue to whisk. When they're all incorporated, set the mixture aside and allow it to come to room temperature (half an hour or so).

Transfer the truffles into a flat tupperware container and allow them to cool further in the fridge, 1-2 hours, until the mixture is cool and firm, but not yet rock-hard.

Pour 1/4 cup of cocoa powder into a small bowl, and get out a plate for the finished truffles.

Here is where it gets messy. Using a small cookie-dough scoop (mine is 1 inch in diameter), scoop out truffles one by one. Roll each one in your hands to round it out a little bit, then drop it into the bowl of cocoa powder and roll it around until it is completely covered. Then transfer to the clean plate. Repeat until you have a plate full of truffles and no more truffle mixture.

Dark chocolate chunks
Freeze dried raspberries
Freeze dried raspberries
Melted chocolate truffle mixture
Melted chocolate truffle mixture
Truffle making process before
Truffle making process after

You can eat them immediately, although I usually put them into the fridge on a plate for half an hour or so, to re-set them, before putting them into airtight containers. Stored in the fridge, they last for weeks at a time.

Finished dark chocolate raspberry truffles

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