These decadent and dreamy chocolate truffles are the perfect sweet treat for your loved one this Valentine’s Day. With dark chocolate and sweet raspberry, the flavors couldn’t be any more romantic.
These vegan truffles get their chocolatey gooey magic from coconut milk. Smooth and creamy coconut milk works wonderfully to create an irresistible ganache. These truffles are bound to melt in your mouth and leave you reaching for more.
A touch of raspberry elevates these truffles to being Valentine-worthy. The tart yet sweet berry flavor complements the dark chocolate. Garnish your truffles with a few raspberries for a sophisticated presentation.
Raspberry Chocolate Truffles
¼ cup BPA-free canned coconut milk
1 ⅔ cups dark chocolate chips, divided
6 ounces raspberries, finely chopped
⅓ cup cacao powder
¼ teaspoon pure vanilla extract
⅛ teaspoon sea salt
Line a baking tray with a baking mat or parchment paper. Add the coconut milk to a medium saucepan and heat over medium-low heat until bubbles appear. Reduce heat to low and add one cup chocolate chips and sea salt. Whisk until completely smooth, turning off heat as soon as the mixture is smooth.
Add in vanilla extract and raspberries. Stir until smooth. Pour melted chocolate into a small, square pan and place in refrigerator to set for 40-50 minutes.
Once chocolate is firm yet pliable, use a small melon baller or spoon to scoop and shape chocolate into round balls. Place on lined baking tray and transfer to freezer for 15 minutes, until firm.
Melt remaining chocolate in a double boiler until smooth. Using tongs or two forks, dunk each chocolate raspberry ball into the melted chocolate and return to tray. Transfer to refrigerator to chill for 15 minutes.
Add cacao to a small bowl. Roll each chocolate truffle in the cacao and return to tray. Serve immediately or store in the refrigerator until ready to eat. Enjoy!
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