Photos by Emily Caruso
I've never really been big on elaborate recipes, but since having my daughter over the summer, I've gotten to the point where if it takes more than 15 minutes or has more than 8 ingredients, I'm not making it. Because every recipe I make needs to be done in the amount of time it takes for her to get tired of sitting in her high chair and entertaining herself with a wooden spoon. Everything must be easy!
Well, I'm happy to say this recipe is easy. Because if it wasn't, I wouldn't make it. Instead of concocting a raspberry filling for these truffles, you just roll an entire raspberry in chocolate ganache, then roll the chocolate-enrobed raspberry in cocoa powder. ("Chocolate-enrobed" may be the best combination of words in the English language.) Anyone can do this! And because the filling is fruit, these truffles are lighter than your average Valentine's Day sweet.
To make these raspberry truffles dairy-free, I swapped whipping cream with coconut milk. If you haven't made truffles with coconut milk before, there are a few tricks—first, make sure you use canned coconut milk, not the refrigerated kind, and second, if your coconut milk is separated (which it could be during winter), make sure you stir it well so the liquid is incorporated with the cream before using it.
- 6 tablespoons canned full-fat coconut milk
- 6 ounces bittersweet chocolate finely chopped
- 6 ounces fresh raspberries patted dry
- 2 tablespoons unsweetened cocoa powder
- Line a baking sheet with parchment paper.
- Bring the coconut milk to a simmer in a small saucepan over medium heat. Remove from heat and stir in the chocolate with a rubber spatula.
- Once the chocolate mixture is smooth, add the raspberries 6-8 at a time. Use the spatula to stir the chocolate and coat the berries, then use 2 forks to remove each raspberry, transferring from one fork to the other to let the excess ganache drip off. Place the raspberries on the parchment paper and repeat until all the raspberries are coated.
- Refrigerate the truffles until firm, about an hour, then place the cocoa powder in a zip-top bag. Put the truffles in the bag with the cocoa powder and toss to coat. Remove the truffles from the bag, shaking off any excess cocoa powder.
- Return the truffles to the refrigerator until ready to serve, up to 2 days.
Alexa [fooduzzi.com] says
Oh how I LOVE this idea! SO simple, but I bet they're incredible. I've seriously been craving summer berries, so I think I'll have to give this a try this weekend!
So simple and delicious! I love the coconut-raspberry-chocolate combo, those will definitely be a winner this
Karen Robins says
Have you tried to freeze these? Is the ganache firm enough to hold up to the juice the raspberries will realise when defrosting? I'm looking for some make a head Christmas treats 🙂