These chocolate raspberry truffles are perfect for a romantic Valentine’s night. Pair this easy dessert with your favorite champagne!
- 14 ounces, liquid Finely chopped dark chocolate
- ⅓ cups Heavy cream
- ½ cups Chambord (raspberry liqueur)
- 3 tablespoons Cocoa powder
- ½ bags (1 1/4 Oz. Size) Freeze Dried Raspberries
Add the chopped chocolate to a heatproof bowl.
Place the cream and Chambord in a small saucepan and heat over medium-low heat, until bubbles begin to form around the edges. Do not boil.
Pour over the chopped chocolate and let sit for 45 seconds. Whisk until smooth. Chill in the refrigerator for 30 minutes to set.
While the mixture cools, blend the freeze-dried raspberries in a food processor until powdery. Add the powder to a deep plate. In another dish, add the cocoa powder.
Line a baking sheet with waxed paper or a silpat.
Once the truffle filling has solidified, you can start scooping. Scoop out the truffles with a spoon and roll them into 1-inch balls. It can get messy, but you can also spray your hands with nonstick spray or wear gloves to do the dirty work.
Roll half of the balls in the cocoa powder and the other half in the raspberry dust and place them on the prepared cookie sheet. Refrigerate another 30 minutes.
Store in an airtight container in the refrigerator for 3-4 days.