Valentines Day Raspberry Mousse Truffles
The month of love is finally here and we are celebrating with these insanely good (and healthy) Valentine’s Day inspired Raspberry Mouse Truffles.
Delicious, fruity, chocolaty and made with so much LOVE! Show your valentine how much you care by making these healthy and totally scrumptious treats for just for them. We can’t get enough of them. They have a fresh, soft fruity center which is perfectly complimented by a crunchy dark chocolate exterior. 100% guaranteed to blow yourself and your special someone away!
½ cup of rolled oats
½ cup desiccated coconut
½ + ⅓ cup of Semi-frozen raspberries
2 Tbsp. Organic nut butter of your choice (*recommend Almond)
2 Tbsp. Coconut oil
2 Tbsp. Organic Honey or Maple Syrup
1 tsp. Vanilla Essence
200g Good Quality Dark Chocolate for melting
Decoration (optional): torn rose petals
* All the above measurements are a guideline or starting point for you to play and create the taste and consistency you like…so feel free to add more nut butter for a more nutty flavour, or more honey for sweetness, more rolled oats to make it more firm. Have fun!
- In a food processor or Nutri- Bullet, blitz up your rolled oats and desiccated coconut to a coarse consistency, you don’t want a fine powder.
- Add all your wet ingredients to the mixture and blend until smooth (or to the consistency you desire) Again you don’t want it blended into a paste just until all the ingredients have blended together. It’s still nice to find a little chunk of something when you bite into it. Yum! *Tip: add each wet ingredient in small measures until you reach your desired texture and taste.
- Prepare a tray, which can fit into your freezer, with a sheet of wax paper or baking paper.
- Wet your hands so the mixture doesn’t become too sticky. Then shape into rough balls and place on the tray. Don’t worry about making them perfect.
- Place your tray in the freezer for 15-20mins for the truffles to firm up.
- Take your rough looking truffles out of the freezer and shape them into nice round balls. Again don’t forget to wet your hands to make it easier to handle.
- Back into the freezer they go.
- Boil some water in a small pot. Place a bowl with your dark chocolate into the pot. Make sure that the bottom of the bowl does not touch the boiling water. Melt your chocolate.
- Take your truffles out of the freezer and now comes the fun part! Take each truffle, one at a time, and drop it into the melted chocolate (it should be taken out of the pot of boiling water). With a spoon roll the truffle in the chocolate until it is completely coated. Take out and place back on your tray.
- If you are decorating your truffles you will need to sprinkle your décor on your truffles as soon as they are placed back on the tray, as the chocolate will harden quickly.
- Once all the truffles are done, pop your tray back into the freezer for about ½ an hour to an hour to set properly.
- Bite into your absolutely scrumptious raspberry mousse truffle and ENJOY!
- Put your truffles onto sucker sticks before you set them which make it easier to coat in melted chocolate and you get a lovely cold Truffle pop!
- Experiment with putting some cacao nibs or chopped nuts into your truffle mixture to add some crunch to the truffles.
I would love to know what you think of this recipe and if you tried it out in the comments below. It makes me so happy seeing your Healthy Girl inspired recipes – don’t forget to tag me in your creations @healthygirl_with_a_sweettooth!