Let me help you wow your loved one with some Chocolate Raspberry Truffles.
We don’t really do St Valentine’s Day around here. My husband, although very sweet and romantic in his own way, does not like to be told what to do. So, inevitably, being told to do something romantic on a certain day of the year was not going to work for him. Instead, he likes to surprise me at some other random time (usually a week later).
And me….well lets just say I don’t have a romantic bone in my body. Luckily for me, my husband likes food, a lot, so cooking him his favourite dish is all the romance he needs. Well I hope that’s all he needs, as that’s all I tend to do…
His favourite chocolate treat in Australia is this weird chocolate and raspberry liquorice thing which I haven’t been able to find in the US. So, this year, in an attempt to step up and do something nice for Valentines Day, I thought I would make him a chocolate raspberry truffle. Normally, I don’t like the combination of chocolate and fruit flavours, but this truffle turned out to be amazing. It actually exceeded my own expectations! Plus it’s healthier than anything you will find in the store.
Now, these little chocolate raspberry truffles are pretty rich, so you probably wouldn’t want to be eating a whole batch at once. So, just like a normal truffle, you have to savour them. I used avocado for the creaminess – if you haven’t used avocado in baking yet, get on it! Don’t screw up your nose – it tastes amazing and not avocadoey at all – I promise!
There’s no refined sugar in here and the vibrant red coating is courtesy of freeze-dried raspberries, which adds a beautiful tartness, and means we are completely dye free – yay! They seriously take like 5 minutes to put together but taste like you put in a fair bit of effort. Whip them up for your love and neither of you will be disappointed. Plus, they will think you spent ages working on them, and that’s romantic, right?
If you are looking for some more homemade treat inspiration then check out these creations:
- 140 grams dark chocolate I used 73% cacao which was perfect
- 1/2 avocado
- 1/4 cup mixed berries (I used a mix of blueberries raspberries, pomegranate and cherries but one variety of berry works great as well)
- Pinch of salt
- 2 tbsps pure maple syrup (use erythritol or liquid stevia to taste if keto)
- 1/2 tsp pure vanilla extract
- 1/3 cup freeze dried raspberries
- Use a double boiler or a saucepan over low heat to melt the chocolate slowly. Make sure to stir regularly and take off the heat just before the chocolate is completely melted so it doesn't burn
- Add the avocado, berries and vanilla to a food processor and process until smooth
- Drizzle in the melted chocolate, a pinch of salt and the maple syrup and process until smooth
- The mixture will be runny so place it into the freezer until workable - i.e. you can roll it into a ball without it losing its shape
- While the chocolate is in the freezer make your raspberry dust. Place the freeze-dried raspberries in a blender and blend until it resembles a bright red dust (tip: don't open the blender and sniff the dust straight away as it will go all over your face and up your nose - although it does smell delicious)
- Roll a heaped teaspoon of the chocolate mixutre into a ball and roll in the raspberry dust
- Place in a dish lined with parchment paper and refrigerate until ready to serve
Although I used a mixture of berries for this batch - I have tried straight up strawberries and raspberries as well and they tasted fantastic.
Let me know if you try out my chocolate raspberry truffles, and what you thought! Leave a comment, like on Facebook or pin to pinterest for another special occasion.