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Dark Chocolate Raspberry Truffles

May 15, 2016

Truffles? Yes! Dark chocolate? Extra yes! Raspberry Jam infused dark chocolate truffles?! Mega yes!! Everything in life has a price but the smile on your face after eating a few Dark Chocolate Raspberry Truffles is priceless.

 

Growing up, every year in March we had the Miami-Dade annual youth fair. It was always so much fun! My friends and I would look forward to it each year with anticipation. My top favorite thing to do was to ride the Double Looper and eat a one oz slice of peanut butter fudge—way too much fudge. Till this day, I have not been able to re-create peanut butter fudge but I have been able to re-create Dark Chocolate Fudge and with that creamy goodness in mind, I was able to produce the most amazing Dark Chocolate Raspberry Truffles I have ever had to date. Lindt ain’t got nothin’ on me! OK so I let the hood out of the bag. Ain’t nothin’ wrong with that. Let’s wrap that up.

 

 

My dad has this membership to Godiva with a little nifty keychain card that he has on his car keys. Every month, he goes to the Godiva store near Merrick Park and snags his free chocolate truffle of the month. Sounds like a cool membership, huh? Well, I told him to get ready for the next time he sees me because I will come loaded with Dark Chocolate Raspberry Truffles in hand. I can bet my life on it that my truffles will be better than his free monthly Godiva truffle. Trust.

 

XO

 

Dark Chocolate Raspberry Truffles

 

Move out of the way filthy chocolate truffles, Dark Chocolate Raspberry Truffles infused with homemade raspberry jam are here & better than you can imagine.

 

 

Prep time:  1 hour

Cook time:  10 mins

Total time:  1 hour 10 mins

Serves: 20

 

 

 

 

 

Ingredients

  • 2 tbsp Raspberry Jam

  • 1 cup Fairlife milk, boiled

  • 2 cups dark chocolate

 

Instructions

  1. Make a batch of Raspberry Jam.

  2. Pour milk into pot. Bring to a boil. Whisk as it boils. Once it becomes frothy, remove from heat.

  3. In a large plastic bowl, add chocolate & raspberry jam. Pour milk over it. Whisk until creamy and combined.

  4. Refrigerate for one hour, either in the bowl to scoop later or poured into pretty silicone molds.

  5. Serve.

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My name is Estefanía but you might know me as chefNia* 

 

125 lbs gone forever, eHealed is my real life beyond the scale.

 

 

 

 

 

 

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