Description
Decadent chocolate raspberry truffles featuring a tangy raspberry ganache center made with white chocolate and finished with a smooth dark chocolate coating. These elegant treats combine rich, creamy textures with fruity brightness for a perfect indulgence or gift.
Ingredients
Scale
Raspberry Ganache
- 1 ⅓ cup Frozen raspberries
- ¼ cup Powdered sugar
- ¼ cup Heavy whipping cream
- 7 oz Good quality white chocolate (finely chopped)
- 1 TBSP Water (optional, for thinning puree)
Dipping
- 7 oz Dark chocolate (52% to 70% cocoa)
Decoration (optional)
- Pink chocolate such as ruby chocolate or pink candy melts
Instructions
- Defrost and puree raspberries: Begin by defrosting the frozen raspberries completely. Then place them in a blender and blend until you achieve a smooth puree.
- Strain raspberry puree: Pour the raspberry puree through a fine strainer to remove seeds, adding a tablespoon of water if the puree is too thick to maintain a smooth puree texture.
- Cook raspberry mixture: Transfer the strained puree to a saucepan along with powdered sugar. Heat over medium, stirring frequently, until it reaches a boil.
- Reduce raspberry mixture: Lower heat to low and continue stirring frequently while simmering until the puree is reduced by half, approximately 25 minutes.
- Add cream and combine: Stir in the heavy whipping cream until fully incorporated into the reduced raspberry mixture.
- Melt white chocolate with raspberry mixture: Place the finely chopped white chocolate in a large bowl. Pour the warm raspberry mixture over it, stirring until the chocolate is fully melted and the ganache texture is smooth. Optionally, keep the bowl over a warm water bath to facilitate melting.
- Chill the ganache: Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the ganache is firm enough to handle.
- Form truffle centers: Scoop the chilled ganache and shape it into small balls about 1 inch in diameter using your hands.
- Melt dark chocolate: Gently melt the dark chocolate for dipping.
- Dip truffles: Using a fork, dip each ganache ball into the melted dark chocolate coating it entirely. Shake off excess chocolate and place on a baking sheet lined with parchment paper.
- Set the truffles: Refrigerate dipped truffles for about 25 minutes until the chocolate coating is firm.
- Optional decoration: If desired, drizzle or decorate with pink chocolate such as ruby chocolate or pink candy melts once the truffles are set for a festive touch.
Notes
- Finely chopping the white chocolate is crucial for melting evenly and achieving smooth ganache.
- Use a fine strainer to remove raspberry seeds for a silky texture in the ganache.
- The reduction step thickens and intensifies raspberry flavor—do not skip or shorten.
- Keep the ganache chilled well before shaping to prevent sticking and easier handling.
- Reserve extra melted dark chocolate after dipping to spread on parchment and save for later use.
- Wear gloves if you want to avoid sticky hands while shaping truffles.
- Store truffles refrigerated in an airtight container and consume within one week for best freshness.
Nutrition
- Serving Size: 1 truffle (approx. 22g)
- Calories: 120
- Sugar: 12g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
