Whether you’re an old romantic or self-confessed cynic when it comes to Valentine’s Day, it’s the perfect excuse for indulging in a few luxurious treats. If you’re looking for something special to make this Valentine’s Day, either as a sweet treat for yourself or a gift for a loved one, then these dark chocolate and raspberry truffles are the one!
Deliciously rich, the bitterness of the dark chocolate perfectly complements the sweet but slightly sharp raspberry. They’re also really easy to make but look impressive, just be careful not to curdle the cream when adding it to the melted chocolate like I did the first time around, opps! You can find out how to make them yourself below.
- 180ml double cream
- 340g dark chocolate
- Freeze-dried raspberries
- Raspberry extract
- Slowly melt 225g of the chocolate in a heatproof bowl over a sauce pan of simmering water, making sure that the bowl doesn’t touch the water. Leave it aside to cool slightly before adding the cream and mixing together until smooth and glossy. Stir in 1 teaspoon of the raspberry extract and 2 teaspoons of freeze-dried raspberries. Cool for half an hour.
- Line a baking sheet with greaseproof paper and pipe the ganache into small balls spaced evenly apart on the tray. Leave them to chill for 30 minutes. Roll each ball gently between your palms until smooth and chill them for a further 30 minutes.
- Melt 115g of the dark chocolate and coat the truffles by placing them on a spoon and dipping them in the melted chocolate.
- Sprinkle the truffles with the freeze-dried raspberries and chill them for at least an hour. You can then store them in air tight container in the fridge for up to a week.
Why not make these truffles this weekend as a Valentine’s gift for someone, that’s if they last that long! Let me know in the comments below if you give them a go.