Everybody loves truffles, everybody loves ice cream, so why not combine them? That’s what I did with these Chocolate Raspberry Ice Cream Truffles and they are absolutely delicious.
Some of you may be saying, “it’s about time she moved on to Valentine’s Day recipes.” I have to admit that I was ready to start posting last week, but just had too many football themed Super Bowl party projects to share.
So, I’m very excited to share the first of many tasty treats for the most romantic of holidays.
I thought I’d start with something chocolaty and super easy.
These aren’t your ordinary chocolate truffles made with chocolate and heavy whipping cream. My friend got me an ice cream maker for Christmas, and I was reading the recipe book the other day, when it dawned on me that ice cream recipes often start with heavy cream. I wondered if I could melt some ice cream an use it to make some truffles. So, you know me, I had to give it a try.
There was only one flavor of ice cream in my freezer, my favorite, Black Raspberry Chocolate Chunk. If you haven’t tried it, you must. It’s bursting with fresh raspberry flavor and soft chewy bits of chocolate, mmm.
I didn’t have a lot left in my little pint sized carton, so I made a small batch of truffles to test out my theory.
Two ingredients, and a few minutes later, I tasted the best chocolate ganache ever. I was stunned. It tasted just like the ice cream, only more chocolaty.
I shared these at a party and everyone who ate them, knew exactly what ice cream I used. The flavor is that evident.
Since then, I have tried these again with vanilla bean ice cream, because that’s my hubby’s favorite. I can’t say they were much different than my normal chocolate truffles made with cream, but if I had ice cream on hand and no cream, I’d certainly use it instead.
Update: I just made some of the most incredible Milk Chocolate Truffles by using salted caramel ice cream. They were so rich and creamy and unbelievably good. I’m not sure which flavor I like best, but both are now on my list of must make treats for Valentine’s Day.
These truffles could be made with any ice cream that doesn’t have chunky ingredients throughout. Well, with the exception of chocolate chunks. They melt. Pecans, cherries, or cookies wont. So, if you want velvety smooth truffles, avoid those ice cream flavors.
|Package the Chocolate Raspberry Ice Cream Truffles in a pretty box to give as a gift for Valentine’s Day.|
Chocolate Raspberry Ice Cream Truffles
Items used to create this project that are available on Amazon.com (commission earned for sales)
- 1/2 -3/4 cup Black Raspberry Chocolate Chunk Ice Cream
- 8 ounces finely chopped semi-sweet chocolate
- chocolate shavings (semi-sweet chocolate and pink candy melts)
- Melt ice cream in microwave on high for 20 seconds. Remove and stir, heat for 20-30 more seconds until completely melted and it just comes to a boil.
- Measure out 1/2 cup of melted ice cream and stir into the finely chopped chocolate.
- If all the chocolate doesn't melt, heat at high power for 15 seconds.
- Let it sit in the microwave for a minute, then remove and stir.
- Heat again if needed.
- Allow the chocolate to cool and thicken at room temperature for about 6 hours or in the refrigerator for about an hour.
- Scoop out using a small ice cream scoop (2 teaspoon size) or a spoon.
- Roll each scoop into a ball and immediately roll in the chocolate shavings.
- Store in an airtight container at room temp for up to 2 weeks. Refrigerate up to 3 weeks.
- Every brand of ice cream will have different amounts of air whipped into it and you’ll need 1/2 cup of melted ice cream.
- I had a reader write to ask about using white chocolate instead. If you make the truffles using White Chocolate, you need to use twice as much white chocolate, if you use milk chocolate you need 1 1/2 times as much chocolate. When I make white chocolate truffles, being there is such a small liquid to chocolate ratio, I just heat the cream (or ice cream) and the white chocolate in a double boiler until it’s 3/4 of the way melted. Remove from the heat then stir until melted.
Scoop 1/2 to 3/4 cup ice cream into a microwave safe bowl or glass measuring cup.
Heat the ice cream on high power for 20 seconds. Remove and stir, heat for 20-30 more seconds until completely melted and it just comes to a boil.
Measure out 1/2 cup of melted ice cream and stir into the finely chopped chocolate.
If all the chocolate doesn’t melt, heat at high power for 15 seconds. Let it sit in the microwave for a minute, then remove and stir. Heat again if needed.
It’s best not to overheat the chocolate, so be sure to let the bowl sit to allow the heat in the bowl to continue melting the chocolate.
Allow the chocolate to cool and thicken. I usually place a piece of plastic wrap directly over the chocolate and let it sit at room temperature for several hours, or overnight. I find the chocolate to be creamier when left at room temperature, but you can place in the refrigerator for about an hour, if you prefer to speed up the process.
Meanwhile, grate your chocolate.
There are several ways to grate chocolate. You can shave chunks of chocolate using a vegetable peeler, but that takes forever. You can use a box grater. I do that often, but the chocolate becomes static charged and flies all over the place when I pick it up.
More recently I discovered that I can use my food processor. I attach a shredding plate and place a large chunk of chocolate into the feed tube and turn it on. I end up with light and fluffy pieces of chocolate that can easily be poured into a bowl.
For these truffles I wanted to add some pink to my coating, so I used Bright Pink Candy Melts which don’t work well with any of the methods above. I got the best results using a Microplane grater with an attachment. I just placed the wafers in the little cup, put the lid on top, and grated away. A rotary cheese grater works too, but the pieces were smaller.
Mix some dark and some pink shavings together in a bowl.
Once the chocolate is thickened, scoop out using a small scoop. I used a #70 (2 teaspoon scoop) to make evenly sized truffles but you can simply use a spoon.
Roll a scoop into a ball and immediately coat it in the chocolate shavings. Don’t roll them all first. You need the warmth of you hands to make the balls a bit sticky so the chocolate shavings will stick.
Chocolate truffles are best eaten within a week but will stay fresh if stored in the refrigerator for up to a few weeks.
If you love making homemade chocolates you might also like to check out these other recipes which are perfect for Valentine’s Day, wedding showers, or thank you gifts.
Olive You Chocolate Truffles • Chocolate Heart Box
Salted Caramel Chocolate Truffles (another ice cream recipe) • Artisan Chocolate Recipe
Peanut Butter Fudge Hearts • Chocolate Truffle Cupcakes
Cordial Cherry Chocolate Fudge Hearts • Chocolate Raspberry Truffles
What ice cream would you like to use to make chocolate truffles?