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

Heat the cream and raspberry flavouring oil (SCF0646) together in a microwave
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)
Once set, take out of the fridge and, with a teaspoon, take enough ganache to make the required truffle size
Roll into a circle and coat the truffle in your choice of cocoa powder or dark chocolate splitters (SDS865)
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

£11.79

Makes 35 truffles

£0.34

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.

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