Raspberry & Dark Chocolate Popcorn Truffles
Day 2 of my chocolaty Christmas recipes! Yesterday I shared my delicious vegan chocolate mousse recipe and today's recipe is also super easy and quick to make. No fancy equipment needed, no weird ingredients and a lot of flavor! These are dairy-free raspberry chocolate truffles filled with one of my favorite gourmet popcorn by Popcorn Shed: Berry-licious, caramel and raspberry popcorn with dark chocolate; needless to say they are insanely delicious and we devoured them in the blink of an eye.
This is my last collaboration of the year with my friends at Popcorn Shed but fear not cause we're already working on new and surprising recipe.
If you can't find these popcorn you can fill the truffles with roasted hazelnuts for example or simply roll them into balls without any filling like classic truffles.
These chocolate truffles are so flavorful, melt-in-your-mouth and so rich, the perfect little treat to serve during your Christmas feasts and also a nice homemade gift to surprise someone. Cause 'tis the season to be jolly and indulge in delicious treats!
I will be making them again for New Year's Eve and enjoy with a glass of french champagne for extra fanciness. There's no better way to ring in the new year than with a sweet bite. ;-)
You can also find my recipe at Popcorn Shed's website. Click here.
(makes 24 truffles approx.)
225 g dark chocolate, 70 % cocoa.
1/2 cup unsweetened almond or soy milk, at room temperature.
2 tablespoons coconut syrup.
A few drops of natural raspberry flavoring.
Popcorn Shed's Berry-licious gourmet popcorn.
Pure cocoa powder.
Chop the chocolate into small chunks and place in a heatproof bowl that sits on top of a saucepan with simmering water. Melt the chocolate making sure there's no steam or water in the chocolate. Remove from heat and add in milk (must be at room temperature), coconut syrup and a few drops of raspberry flavoring; stir using a small heatproof spatula until the ganache looks glossy and smooth.
Let it cool at room temperature and then transfer to the fridge (uncovered) until it thickens, preferably overnight.
For each truffle scoop 1/2 a tablespoon of chocolate ganache, place a popcorn un the middle of the truffle and quickly roll into balls. Transfer to an airtight container and let them firm up again in the freezer for about 8 minutes.
Place the cocoa powder on a large flat plate and roll the truffles in the cocoa.
Store them covered in the refrigerator and let come to room temperature for 5 minutes before serving.