Ingredients
Scale
- 1 ½ cups (255g) high-quality dark chocolate chips (70% cacao)
- ½ cup (120ml) heavy cream
- ¼ cup (60g) seedless raspberry jam
- 2 tbsp (20g) powdered sugar
- 2 tbsp finely chopped fresh pistachios + extra for garnish
Instructions
- Place chocolate chips in a heatproof bowl.
- Heat heavy cream in a small saucepan until just simmering, then pour over chocolate. Let sit 2 minutes, then whisk until smooth.
- Stir in raspberry jam, powdered sugar, and chopped pistachios until fully combined.
- Cool mixture at room temperature for 30 minutes, then refrigerate for 1.5 hours until firm.
- Roll into 1-inch balls using hands dusted with powdered sugar.
- Roll each truffle in freeze-dried raspberry powder and extra pistachios. Store chilled.
Notes
- For vegan option: Use coconut cream and dairy-free chocolate.
- Use freeze-dried raspberries (blended to powder) for intense color and flavor.
- Truffles keep well in fridge for up to 1 week or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle (12g)
- Calories: 68 Kcal
- Sugar: 5g
- Sodium: 5mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 10mg
