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Since my last post was something so different, I thought it would be best to go with something more traditional for my second Valentine’s Day post of 2015.
These raspberry truffles are a no brainer for Valentine’s Day. I just added some raspberry flavor oil to my favorite chocolate truffle recipe.
To decorate the truffles, I pulled out every sprinkle, colored sugar, nonpareils that I had in Valentine’s colors or theme (lips and XOs!) and mixed them together in a small bowl.
Once these truffles are rolled in Valentine’s themed edible decorations and placed in a little paper cup, they are the perfect way to say “I Love You” choco-raspberry style.
Chocolate Raspberry Truffles
Ingredients:
- 8 ounces of semi sweet good quality chocolate chips
- 2 tablespoons butter
- 1/2 cup heavy cream
- 3-4 drops raspberry flavor oil
- 1/3 cup sprinkles, non pareils, quinns ,etc.
Directions:
- Place the chocolate chips in a heatproof bowl.
- In a small saucepan, heat the butter and heavy cream over medium heat until just boiling.
- Remove the pan from the stove and slowly pour the mixture over the chocolate chips.
- Let stand a minutes, then whisk to combine the liquid with the melted chocolate chips.
- Whisk in the raspberry flavor oil.
- Cover the bowl with plastic wrap and place in the fridge for at least 3 hours or until mixture become firm.
- In a small bowl, whisk together the edible decorations.
- Remove the truffle mixture from the refrigerator and use a teaspoon or melon baller to portion out the truffles.
- Roll each truffle between your hands to make it round and place in the bowl with the edible decoration mix.
- Roll the truffle in the mixture, place in a decorative paper cup and set aside on a separate plate.
- Repeat until you have used up all the raspberry chocolate truffle mixture.
- Place the plate with the finished truffles in the refrigerator until ready to serve or box them up and give to someone you love or want to impress.
