Raspberry and Dark Chocolate Popcorn Truffles Recipe

Laura Jackson

Laura Jackson

13th February 2020
Laura Jackson

Raspberry and Dark Chocolate Popcorn Truffles Recipe

60 min

(makes 24 truffles approx.)


  • 225 g dark chocolate (70% cocoa). ½ cup unsweetened almond or soy milk, at room temperature. 2 tablespoons coconut syrup. A few drops of natural raspberry flavouring.


  • Popcorn Shed’s Berry-licious gourmet popcorn.


  • 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 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 flavouring, 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 out ½ a tablespoon of chocolate ganache, place a popcorn in 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 truffles covered in the refrigerator and let come to room temperature for 5 minutes before serving.

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