Treat yourself to these heavenly Raspberry Chocolate Truffles, topped with pink sugar crystals! 🌹🍫
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Ingrédients
12 oz dark chocolate, finely chopped
1/2 cup heavy cream
1/4 cup unsalted butter, cubed
1/2 cup raspberry preserves
1 tsp vanilla extract
1/4 cup pink sugar crystals
1/4 cup dried rose petals (optional)
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Directions:
In a heatproof bowl, combine 8 oz of chopped dark chocolate and butter.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Pour the hot cream over the chocolate and butter. Let sit for 2-3 minutes.
Stir the mixture until smooth and creamy. Add raspberry preserves and vanilla extract, stirring until fully combined.
Cover the bowl and refrigerate for about 2 hours or until the mixture is firm enough to scoop.
Using a small cookie scoop, form the chocolate mixture into small balls. Place the balls on a parchment-lined baking sheet and refrigerate for 30 minutes.
Melt the remaining 4 oz of dark chocolate in a microwave-safe bowl in 30-second intervals, stirring in between, until completely melted and smooth.
Dip each truffle into the melted chocolate, ensuring it is fully coated. Place the truffles back on the parchment-lined baking sheet.
While the chocolate is still wet, sprinkle the tops with pink sugar crystals and dried rose petals (if using).
Allow the chocolate coating to set completely before serving.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes + 2.5 hours chilling time
Kcal: 120 kcal per truffle | Servings: 20 truffles