RECIPE

Raspberry and almond chocolate truffles

Serves: Makes about 30
Prep: 25 minutes + 4 hours chilling time

Raspberry and almond chocolate truffles

Making decadent desserts and Instagram-worthy sweet treats might look like a mission, but with a simple two-ingredient ganache base, you’ll be wowing your crowd in no time. Feast your eyes, and taste buds, on these delightful truffles.

I love truffles. What better than a bite-sized treat you can simply pop in your mouth and melt away with? They’re also perfect for sharing – whether it be at a morning tea, dinner party or bundled up as a gift.  This recipe pairs together freeze-dried raspberries, almonds and rich chocolate ganache to create little gluten-free balls of heaven.

This recipe is from the April/May issue of NADIA magazine.

Ingredients

Print Recipe

  • salted roasted almonds ⅓ cup
  • chocolate ganache 1 quantity (see recipe below)
  • freeze-dried raspberries (I used Fresh-As) ½ cup, crushed

Basic ganache

  • dark chocolate, 400 grams, roughly chopped
  • cream 250 mililetres

Method

  1. Chop the almonds finely.

  2. Mix the almonds into the ganache (see recipe below) then chill in the fridge for 4 hours, or overnight, until firm enough to roll.

  3. Roll mixture into small balls and arrange in a single layer on a baking paper-lined tray.

  4. Chill in fridge for 15 minutes, then roll each truffle in the crushed raspberries. Return to tray and chill until required.

Basic ganache

  1. Place the chopped chocolate in a bowl.

  2. Gently heat the cream on the stovetop until near boiling.

  3. Pour the hot cream over the chocolate.

  4. Allow to stand for 1 minute, then stir together until smooth, dark and glossy. Leave to cool.

  5. Once cool, refrigerate until it reaches desired consistency – firm for rolling into truffles, runny for dipping and icing.

Mix it up

– Try these rolled in toasted coconut flakes or fine cookie crumbs.

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