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.
- ⅓ cup salted roasted almonds
- 1 chocolate ganache quantity see recipe below
- ½ cup freeze-dried raspberries I used Fresh-As, crushed
- 400 g dark chocolate roughly chopped
- 250 ml cream
- Chop the almonds finely.
- Mix the almonds into the ganache (see recipe below) then chill in the fridge for 4 hours, or overnight, until firm enough to roll.
- Roll mixture into small balls and arrange in a single layer on a baking paper-lined tray.
- Chill in fridge for 15 minutes, then roll each truffle in the crushed raspberries. Return to tray and chill until required.
- Place the chopped chocolate in a bowl.
- Gently heat the cream on the stovetop until near boiling.
- Pour the hot cream over the chocolate.
- Allow to stand for 1 minute, then stir together until smooth, dark and glossy. Leave to cool.
- 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.
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.