Raspberry & Dark Chocolate Truffles

Ingredients

  • 280g Valrhona Guanaja Dark Chocolate (SCC5000)
  • 140g Dark Chocolate Splitters (SDS865)
  • 160g KerryMaid Whipping Cream Alternative (SCM280P)
  • 2 Drops of Raspberry Flavour Oil (SCF0646)
  • 100g Cacao Barry Legere Cocoa Powder (SCC1461)
  • 20g Freeze Dried Raspberry Crumble (SCF0776PA)

Method

Indulge your dark side this Valentine's Day with decadent dark chocolate and raspberry truffles, perfect as a gift to the one you love, or a little treat for yourself! 

Combining Valrhona's iconic, bitter dark chocolate, Guanaja, and tart but sweet raspberry in a creamy, rich ganache, these truffles are a real celebration of flavour and texture. Enjoy a couple with your favourite hot chocolate drink on February 14th!

How to Make Raspberry & Dark Chocolate Truffles:

Makes 35-40 hand rolled truffles

  1. Heat the cream and raspberry flavouring oil (SCF0646) together in a microwave
  2. Pour onto the Valrhona Guanaja dark chocolate (SCC5000) and stir until you reach a smooth ganache. Leave to set in the fridge (this may take up to 3 hours)
  3. Once set, take out of the fridge and, with a teaspoon, take enough ganache to make the required truffle size
  4. Roll into a circle and coat the truffle in your choice of cocoa powder or dark chocolate splitters (SDS865)
  5. Decorate with a sprinkl of freeze dried raspberry crumble (SCF0776PA) to finish

Enjoyed this recipe? Try Valrhona Manjari 64% for a slightly less dark, but still perfect flavour pairing!

Approximate costs

£14.59
Makes 35 truffles
£0.42
each truffle
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.