Chocolate truffles were invented in 1895 when French chef Louis Dufour accidentally poured hot cream into chocolate chunks.
Raspberry Chocolate Truffles
Indulge your sweet tooth with these mouthwatering raspberry chocolate truffles! Crafted with wholesome oats, creamy cashew nuts, and rich dark chocolate, these delightful bites offer a perfect balance of fruity tang and decadent flavor. Get ready to impress your taste buds and share the love with friends and family!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 100g semi-frozen raspberries (3.53 oz)
🫙Pantry Staples(3)
- 200g dark chocolate (7.06 oz)
- 1 tbsp maple syrup or equivalent (15 ml)optionalhoney
- 100g oats (3.53 oz)
📦Other(3)
- 50g cashew nuts (1.76 oz)
- 30g desiccated coconut (1.06 oz)
- 30g flaxseed (1.06 oz)
👨🍳 Instructions
- 1
In a food processor, grind up the cashews and oats.
- 2
Add the raspberries, coconut, and maple syrup or honey.
- 3
Blend until the mixture is well combined, scraping down the sides as needed.
- 4
Roll the mixture into small balls and place them on a parchment paper sheet.
- 5
Freeze for 15-20 minutes until firm.
- 6
Melt the chocolate using a double boiler.
- 7
Dip each ball into the melted chocolate, covering completely.
- 8
Allow the chocolate to solidify before enjoying.
💡 Pro Tips
- ✓Temper your chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to achieve proper crystal formation and prevent bloom or soft coating.technique115°F → 84°F → 88°F
- ✓Freeze truffle centers for exactly 15-20 minutes to reach -5°F to -10°F core temperature, creating thermal shock that prevents chocolate coating from cracking when dipped.timing15-20 minutes at -5°F to -10°F
- ✓Grind cashews to 80% fine powder with 20% small chunks (2-3mm) because complete powder creates paste while chunks provide textural contrast in the final truffle.technique80% powder, 20% 2-3mm chunks
- ✓Use freeze-dried raspberries instead of fresh to avoid adding excess moisture that would make rolling impossible and cause chocolate coating to seize.ingredient
- ✓Maintain chocolate coating temperature at exactly 88-90°F during dipping because cooler chocolate becomes too thick while hotter chocolate loses temper and won't set properly.equipment88-90°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Chocolate truffles were invented in 1895 when French chef Louis Dufour accidentally poured hot cream into chocolate chunks.
Raspberry Chocolate Truffles
Indulge your sweet tooth with these mouthwatering raspberry chocolate truffles! Crafted with wholesome oats, creamy cashew nuts, and rich dark chocolate, these delightful bites offer a perfect balance of fruity tang and decadent flavor. Get ready to impress your taste buds and share the love with friends and family!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 100g semi-frozen raspberries (3.53 oz)
🫙Pantry Staples(3)
- 200g dark chocolate (7.06 oz)
- 1 tbsp maple syrup or equivalent (15 ml)optionalhoney
- 100g oats (3.53 oz)
📦Other(3)
- 50g cashew nuts (1.76 oz)
- 30g desiccated coconut (1.06 oz)
- 30g flaxseed (1.06 oz)
👨🍳 Instructions
- 1
In a food processor, grind up the cashews and oats.
- 2
Add the raspberries, coconut, and maple syrup or honey.
- 3
Blend until the mixture is well combined, scraping down the sides as needed.
- 4
Roll the mixture into small balls and place them on a parchment paper sheet.
- 5
Freeze for 15-20 minutes until firm.
- 6
Melt the chocolate using a double boiler.
- 7
Dip each ball into the melted chocolate, covering completely.
- 8
Allow the chocolate to solidify before enjoying.
💡 Pro Tips
- ✓Temper your chocolate by heating to 115°F, cooling to 84°F, then reheating to 88°F to achieve proper crystal formation and prevent bloom or soft coating.technique115°F → 84°F → 88°F
- ✓Freeze truffle centers for exactly 15-20 minutes to reach -5°F to -10°F core temperature, creating thermal shock that prevents chocolate coating from cracking when dipped.timing15-20 minutes at -5°F to -10°F
- ✓Grind cashews to 80% fine powder with 20% small chunks (2-3mm) because complete powder creates paste while chunks provide textural contrast in the final truffle.technique80% powder, 20% 2-3mm chunks
- ✓Use freeze-dried raspberries instead of fresh to avoid adding excess moisture that would make rolling impossible and cause chocolate coating to seize.ingredient
- ✓Maintain chocolate coating temperature at exactly 88-90°F during dipping because cooler chocolate becomes too thick while hotter chocolate loses temper and won't set properly.equipment88-90°F