*As far as truffles go, these are very low in calories because the filling is just the raspberry. Each truffle is only about 35 calories! So eat up - dark chocolate and raspberries are GOOD FOR YOU. You will also probably have some leftover ganache. I put it in a container and stored in the fridge - it will make a nice addition to hot chocolate - which I'll be drinking a lot of during this crazy winter storm that is coming my way.
Recipe for Dark Chocolate Raspberry Truffles
For the filling
40 - 45 fresh and firm raspberries
3 - 4 Tbsp. of granulated sugar
For the ganache
4 1/2 ounces of heavy whipping cream
6 ounces of bittersweet baking chocolate (70% cocoa), very finely chopped
For the coating and topping
4 1/2 ounces of bittersweet baking chocolate, finely chopped
Gently rinse the raspberries and set on a plate lined with a paper towel to drain the moisture. Pat dry if needed. Put the sugar into a shallow bowl. Roll each berry in the sugar and place onto another plate.
Line a baking sheet with foil. Put the cream into a small saucepan and set over medium heat until it just comes to a simmer. Then remove the cream from heat and immediately pour in the very finely chopped bittersweet chocolate. Cover the saucepan and let it sit for 5 minutes. After 5 minutes, use a spoon to very gently stir the mixture until it is completely smooth. Use a spoon to dip a berry into the ganache and coat completely. Use the spoon to place the ganache covered berry onto the prepared baking sheet. Once all berries are coated, place baking sheet in fridge for a few hours or overnight. If after a few hours they do not seem hard enough, place in the freezer for about 30 minutes.
Prepare another baking sheet with foil. Prepare a double boiler with water and put the finely chopped bittersweet chocolate into the top pan of a double boiler. Put the bottom pan with the water onto the stovetop over medium-high heat and when it comes to a simmer and steam is rising, place the pan with the chocolate on top. Stir the chocolate constantly until it is completely melted. Turn off stovetop heat. Carefully drop a ganache covered raspberry into the melted chocolate and use a spoon to coat completely. Use the spoon to place it onto the other foil lined baking sheet. Sprinkle on some cacao nibs. Continue this process until all are coated. Put the dark chocolate raspberry truffles in the fridge and allow the chocolate coating to harden.
Store truffles in an airtight container in the fridge, but serve truffles at room temperature. Consume within a couple days of making.
Recipe Adapted from: Truffles, by Dede Wilson