Ruby Chocolate Truffles
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These ruby chocolate truffles are my go to when I want to impress without spending hours in the kitchen. With just 45 minutes total from start to finish, they come together faster than you'd think, making them perfect for last minute gifts or dinner party desserts. Ruby chocolate is naturally rich in antioxidants, so you can feel a little better about indulging in these luxurious bites. The recipe is wonderfully simple too, requiring just basic ingredients and minimal equipment, which means less cleanup and more time to enjoy these stunning pink gems with their shimmering gold dust finish.
Ella x
Ingredients
- 300ruby chocolate
- 60 mLheavy cream
- 150 gunsalted butter
- 100 gcocoa powder
- 200 ggranulated sugar
- 5 gsalt
- 2 mLvanilla extract
- 100 gconfectioners' sugar
- 20ruby chocolate shavings
- 5 gedible gold dust
Detail level
Instructions
- 1
Grate the ruby chocolate and place it in a double boiler. Heat the heavy cream in a separate saucepan until it simmers.
Tip: Use a thermometer to monitor the temperature.
- 2
Whisk the butter, cocoa powder, and granulated sugar together until smooth. Add the salt and vanilla extract.
Tip: Use an electric mixer for this step.
- 3
Slowly pour the heated cream into the butter mixture, whisking constantly.
Tip: Be patient, as this step can take a few minutes.
- 4
Continue whisking until the mixture cools and thickens.
Tip: This should take around 10 minutes.
- 5
Stir in the confectioners' sugar until well combined.
Tip: Use a spatula to scrape the sides of the bowl.
- 6
Cover the mixture and refrigerate for at least 2 hours or overnight.
Tip: Chill the truffles for at least 30 minutes before rolling.
- 7
Roll the truffles between your hands to shape them into balls.
Tip: Use a small amount of confectioners' sugar to dust the truffles if desired.
- 8
Dip the truffles in the ruby chocolate shavings to coat.
Tip: Use a fork to place the truffles on a baking sheet lined with parchment paper.
- 9
Garnish with edible gold dust.
Tip: Use a small brush to apply the gold dust.
- 10
Store the truffles in an airtight container in the refrigerator for up to 5 days.
Tip: Let the truffles come to room temperature before serving.
- 11
Serve chilled and enjoy!
Tip: These truffles are best served fresh, but they can be frozen for up to 2 months.
- 12
To unmold the truffles, dip the fork into hot water and run it under the truffle.
Tip: Gently tap the fork on the side of the bowl to remove excess chocolate.
- 13
Repeat the process until all truffles are unmolded.
Tip: Use a small amount of confectioners' sugar to dust the truffles if desired.
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