These Chocolate Raspberry Truffles are perfect for a romantic Valentine’s Day date night in. Pair this easy dessert with your favorite champagne!
Happy (finally) February! Am I the only one who feels like January lasted about 3 1/2 months? Seriously, It seems like Christmas was ages ago now! To celebrate the turn of a new month, I’ve decided to share a sweet Valentine’s treat with you all! These Chocolate Raspberry Truffles are perfect for a romantic date night in!
I’ve mentioned previously that Matt and I don’t really do Valentine’s Day, but I think we would break tradition for these bad boys. If you’ve never made truffles, they’re so easy! You have to get your hands a little dirty, but that’s part of the fun of it. You could even make them together as a couple while sipping all the champagne. Wait, maybe I do like Valentine’s Day after all!
Check out my Small Batch Sugar Cookie Bars with Cherry Cream Cheese Frosting for V-Day also!
- 14oz dark chocolate, finely chopped
- ⅓ cup heavy cream
- ½ cup Chambord ( raspberry liqueur)
- 3 tbsp cocoa powder
- ½ of a 1.25oz bag freeze-dried raspberries
- Add chopped chocolate to a heatproof bowl.
- Put the cream and the Chambord in a small saucepan and heat on a medium-low heat, until bubbles start to form around the edge. Do not let boil.
- Pour over the chopped chocolate and let sit for 45 seconds
- Whisk until smooth.
- Chill in the fridge for 30 minutes to set.
- While the mixture is chilling, pulse the freeze-dried raspberries in a food processor until powdery. Add the powder to a shallow dish. In another dish, add cocoa powder.
- Line a cookie sheet with wax paper or a silpat.
- Once the truffle filling is solidified, you can begin to scoop. Scoop out the truffles using a spoon and roll into 1" balls. This 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 on your prepared cookie tray.
- Chill for another 30 minutes
- Store in an airtight container in the fridge for 3-4 days.