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.
Prep time does not include refrigeration time.
New Recipes Every Week!Get email updates from Oh My Veggies