Description
Delight in the luscious Raspberry Dark Chocolate Truffles featuring a smooth white chocolate and raspberry ganache coated in rich dark chocolate. These elegant treats are bursting with tart raspberry flavor, perfect for special occasions or as a gourmet snack.
Ingredients
Scale
Ganache Ingredients
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating Ingredients
- 200 g dark chocolate (60-70% cocoa solids)
Decoration
- Cacao nibs
- Chopped pistachios
- Freeze dried raspberries
Instructions
- Prepare Raspberry Powder: Add freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove seeds, ensuring a seed-free powder.
- Melt White Chocolate: Finely chop the white chocolate and melt in a heatproof bowl over a pan of gently simmering water or in 30-second bursts in the microwave.
- Heat Cream: In a small saucepan, warm the double cream over gentle heat until almost boiling then remove from heat.
- Make White Chocolate Ganache: Stir the hot cream into the melted white chocolate until smooth. Mix in vanilla extract, raspberry powder, and pinch of salt until the mixture is vivid pink and smooth. Cool and refrigerate for at least 1 hour or overnight.
- Form Truffle Balls: Remove ganache from fridge 30 minutes before rolling. Using a tablespoon, scoop and roll ganache between hands to form balls. Clean hands periodically. Place formed truffles on a lined baking sheet and refrigerate to harden.
- Melt Dark Chocolate: Finely chop dark chocolate and melt it over simmering water without letting water touch the bowl, stirring occasionally. Remove from heat.
- Coat Truffles: Using a fork, dip each truffle into melted dark chocolate ensuring full coating. Avoid overly warm chocolate to prevent melting truffles. Place coated truffles on parchment-lined baking sheet.
- Decorate: Before chocolate sets, sprinkle with cacao nibs, chopped pistachios, or freeze dried raspberries as desired. Refrigerate to set fully.
Notes
- This recipe yields approximately 35 truffles depending on size.
- Use high-quality white chocolate bars over chips for a better ganache texture.
- Sieving raspberry powder removes seeds and ensures smooth ganache.
- Freeze dried raspberry powder absorbs moisture quickly; blend and use promptly to avoid clumping.
- Chill ganache well before rolling for ease of shaping.
- Clean hands often during rolling to prevent stickiness.
- Maintain dark chocolate temperature for smooth coating without melting the truffles.
- Freezing ganache speeds up setting but rapidly cools melted chocolate, making coating more challenging.
- Decorate immediately after coating when using toppings.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 10 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
