Three Layer Chocolate Mousse Cake – Day Two – Chocolate Raspberry Truffles
I know you love your chocolate treats. Who doesn’t?
That sweet tooth can step aside when the Chocolate Tooth kicks in! I know you know what I’m talking about.
Sometimes a candy bar will suffice, but sometimes, you just need a super decadent chocolate fix!
They are very easy to make and so versatile. I added some raspberry puree to these but you can skip it if you want. It was a light flavor and even my raspberry hating husband ate them and didn’t really notice the flavor. It’s that light.
If you can make ganache, you can make these truffles. The difference is the ratio of cream to chocolate. You want the chocolate to get firm, but not hard. Think of a firm ice cream consistency.
I was tempted to dip a few of them into chocolate for a chocolate shell, but decided to stick with a basic cocoa powder and nut exterior. Personally, I thought that the macadamia nuts were the best.
Now, I did make my truffles a bit on the larger size (cause I can) by using my 1 tablespoon cookie scoop, but I think that the 1/2 tablespoon Cookie Scoop would be a good bite size amount.
If your chocolate starts to get soft, just put it back into the fridge to re-harden.
If you have any left over (sacrilege), you can add more warm cream to it to thin it out and dip strawberries, bananas, and pound cake into for a little fondue action.
Slightly sweetened with Raspberry, these truffles are going to be great on a dessert table or for a midnight snack.
- 1 cup fresh Raspberries
- 1 pound semisweet or bittersweet chocolate, chopped
- 1 1/2 cup heavy cream
- pinch salt
- 1/2 cup unsweetened dutch-processed cocoa powder
- 1/2 cup chopped macadamia nuts
- Mash the berries in a fine food strainer or food mill. Press the berries with a fork or wooden spoon to release the juice and pulp, but retain the seeds. Set the juice aside and throw away the seeds.
- Place the cream into a small pot and bringing to just to a boil. Pour the hot milk over the chopped chocolate and let it sit for 5 minutes to melt and soften. Whisk chocolate until smooth and completely melted, then stir in the raspberry puree.
- Transfer the chocolate to a plastic container with a lid an refrigerate at least 3 hours or overnight.
- Use a 1 tablespoon cookie scoop or melon baller to scoop out and shape the truffles. Give them a little roll in your palms and then coat them in the cocoa powder or nuts.
- Place into a plastic container with lid and store in the fridge for up to a week.
Recipe from The Best of Fine Cooking Magazine