Ingredients
Scale
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 1/2 cups semi-sweet or dark chocolate chips
- 1/4 cup white chocolate chips (optional)
Instructions
- In a food processor, combine raspberries, sugar, butter, vanilla extract, and salt. Blend until smooth to create a thick puree with no chunks.
- Transfer the mixture to a bowl and refrigerate for 30–45 minutes until firm enough to scoop. It should hold its shape when scooped out.
- Once chilled, use a small scoop or spoon to form approximately one-inch balls and place them on a parchment-lined tray.
- Melt the chocolate chips in a double boiler or microwave in short bursts, stirring frequently until smooth. Be careful not to overheat.
- Dip each ball into the melted chocolate using a fork, allowing excess chocolate to drip off before placing them back on parchment paper. Drizzle with melted white chocolate if desired and let cool until set.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle (20g)
- Calories: 85
- Sugar: 6g
- Sodium: 25mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 5mg