Chocolate Truffle Raspberries

These Chocolate Truffle Raspberries are fresh raspberries filled with a simple ganache. They rival chocolate covered strawberries!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 5

Chill Time 15

Total Time 45

Servings raspberries (approx.)

Calories 10kcal

Author Meghan

Rinse the fresh raspberries and transfer them to a baking sheet lined with paper towels. Gently shake the berries around to remove excess water.
1 pint fresh raspberries
Melt the chocolate in a microwave safe bowl at 50% power in 30-second intervals, stirring after each time, until just melted.
2 ounces bittersweet chocolate
Bring the cream just to a boil in a small saucepan. As soon as it bubbles, immediately pull it from the stove and pour it over the melted chocolate.
¼ cup heavy cream
Carefully stir with a small spatula until ganache is smooth.
Allow the ganache to cool at room temperature (do not refrigerate) until it has thickened slightly, enough to be piped through a pastry bag.
Once it has reached the proper consistency, transfer the ganache to a pastry bag and pipe into the center of the clean raspberries. Set them on a piece of waxed paper and refrigerate at least 15 minutes to set.
Store the raspberries in a single layer on top of a paper towel lined container with a lid. Enjoy within a couple days for best results.

I recommend Ghirardelli 60% cacao chocolate chips

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