Dark Chocolate Raspberry Liqueur Truffles! Dairy Free Decandence!
 
Prep time
Total time
 
Author:
Serves: 52
Ingredients
  • For the Ganache:
  • 12oz 70% dark chocolate baking bars (I use Theo)
  • 14oz can of coconut cream (solidified cream only, none of the water)
  • 3 tbsp. coconut nectar
  • ½ tsp. espresso powder
  • ½ tsp. salt
  • 3 tbsp. raspberry liqueur
  • For the Coating:
  • 10oz bag of semi-sweet dairy free chocolate chips, half the bag (I used Enjoy Life)
  • 3 tbsp. of non-hydrogenated vegetable oil (I use Spectrum)
  • 1.2oz bag of freeze-dried raspberries
  • Optional Coatings:
  • Chocolate sprinkles
  • White candy coating
Instructions
  1. For the Filling:
  2. Finely chop the chocolate and add to a heat proof glass bowl or double boiler. Add espresso powder and salt.
  3. I used a medium saucepan with small amount of simmering water over low heat, place the bowl over the pot not touching the water. Melt the chocolate and add coconut cream (only the solid cream, none of the water) stirring until completely smooth and shiny (around 5 to 7 minutes). Remove from heat, add the vanilla extract, coconut nectar and raspberry liqueur and stir to combine and is smooth.
  4. Cover ganache with plastic wrap, touching top of ganache and up the sides of the bowl. Allow to cool some at room temp. around 15 minutes, then place in the fridge for 2 hours to overnight.
  5. Roll the truffles:
  6. Remove the ganache from the fridge. Place a piece of parchment paper on a large baking sheet. You may need to let it sit at room temp for 20 minutes so you can scoop out the balls. I used about a 2 tsp. scoop for mine. You can go bigger if you want, you will just yield less. Scoop out the filling and roll in-between your palms to form a ball. Place on the lined baking sheet and continue the process until you have used up all the filling. Grind about ¾ of the bag of freeze-dried raspberries in a spice grinder or food processor. Leaving some left to use as garnish. Pour the finely ground raspberries onto a plate. Roll the truffles in the ground raspberries to coat. You can do all of them, or just some of them. If you are using sprinkles on some, roll some of the truffles in the sprinkles too. Place in the freezer for 15 minutes.
  7. For the Coating:
  8. While the truffles are firming up, in a microwave safe bowl, melt the semi-sweet chocolate with the vegetable shortening in 30 second intervals, stirring after each interval until completely melted and smooth. Remove the truffles from the freezer and using a fork dunk the truffles in the melted chocolate to coat. Allow the excess to drip off into the bowl and place back on the baking sheet to firm up. If desired, using the leftover dried raspberries, crush between your fingers over the top of the truffle for garnish. Repeat process until all the truffles are coated. Pop in the fridge for 30 minutes to harden. Store covered in the fridge for up to 2 weeks.
  9. Enjoy!
Recipe by Social Buttercream at https://socialbuttercream.com/2020/02/15/dark-chocolate-raspberry-liqueur-truffles-dairy-free-decandence/