Ingredients
Scale
- 5 cups fresh raspberries (rinsed and dried)
- 24 oz dark chocolate (finely chopped)
- 1 cup heavy cream
- 2 tbsp unsalted butter (at room temperature)
- 18 oz milk chocolate (melted for coating)
- 0.5 cup chopped almonds (toasted)
- 0.25 cup cocoa powder (for dusting)
Instructions
- Rinse and dry the raspberries gently to avoid excess moisture.
- In a microwave-safe bowl, melt the dark chocolate with heavy cream and butter in 30-second intervals until smooth.
- Fold in the raspberries carefully to maintain some texture.
- Chill the mixture for about 30 minutes until firm enough to scoop.
- Roll small portions into balls and place them on a parchment-lined baking sheet.
- Dip each truffle in melted milk chocolate, allowing excess to drip off.
- While still wet, add toasted almonds or dust with cocoa powder for decoration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (40g)
- Calories: 190
- Sugar: 12g
- Sodium: 25mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg