These decedent dark chocolate truffles are a luscious treat perfect for sharing. They’re rich and creamy with a delightful touch of raspberry flavor.
Prep time: 2 hours 30 minutes
Cook time: 10 minutes
Servings: Makes 24 truffles
- 2/3 cup heavy cream
- 12 ounces extra dark chocolate chips
- 1 teaspoon raspberry extract
- 1/4 cup cocoa powder
Warm heavy cream in a medium pot over medium heat until hot, ensuring not to boil. Remove from heat. Stir in chocolate chips and raspberry extract until melted and smooth. Transfer to refrigerator until ganache is firm enough to handle, about 2 hours.
Using a 1 tablespoon scoop, measure out ganache and form into balls with hands, working quickly to prevent ganache from melting. Transfer balls to parchment-lined baking sheet. If necessary, return pot to refrigerator for a few minutes to solidify ganache. Once all balls have been made, transfer baking sheet to refrigerator until ganache is firm again.
Place cocoa powder in shallow bowl. Roll ganache balls in cocoa powder and shake off excess. Return truffles to baking sheet. Transfer baking sheet to refrigerator until ready to serve.
ORANGE & FIELD TIP: Rolling the ganache into balls can be a bit messy so be prepared to rinse your hands frequently.