Chocolate-Covered Raspberry Truffles
Chocolate-Covered Raspberry Truffles is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Line a tray with wax paper.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLine a tray with wax paper.
Bring cream just to a simmer in a 1- to 2-quart heavy saucepan over moderate heat.
Remove from heat, then add chocolate and stir gently with a heatproof rubber spatula until ganache is smooth.
Stir in framboise.
Pat raspberries dry if necessary.
Add 6 to 8 raspberries to ganache and gently fold in to coat using rubber spatula.
Remove each chocolate-covered raspberry with 2 forks, shifting it from one fork to the other to let excess ganache drip off, then transfer to tray.
Coat remaining raspberries in same manner, working in batches of 6 to 8.
Chill truffles on tray until firm, at least 1 hour, then loosen from wax paper.
Put cocoa in a sealable bag and add all of truffles.
Seal bag, leaving some air in, and shake to coat.
Empty bag into a shallow bowl.
Transfer coated truffles to a platter with your fingers, shaking off excess cocoa.
Keep chilled until ready to serve.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.