Description
Delight in these decadent Chocolate Raspberry Truffles featuring a creamy raspberry ganache center made from fresh raspberries and white chocolate, all coated in rich dark chocolate. Perfect for an elegant dessert or gift, these truffles blend tart fruitiness and luscious chocolate in bite-sized perfection.
Ingredients
Scale
Raspberry Ganache
- 1 ⅓ cups 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 Raspberries: Begin by defrosting the frozen raspberries until thawed but still cold.
- Chop White Chocolate: Finely chop the white chocolate into small pieces to ensure even melting later.
- Make Raspberry Puree: Place the thawed raspberries into a blender and blend until completely pureed. Strain the puree through a fine mesh sieve to remove all seeds. If the puree is too thick, add a tablespoon of water to achieve a smooth texture.
- Cook Raspberry Mixture: In a saucepan over medium heat, combine the raspberry puree with the powdered sugar. Stir frequently and bring to a boil. Then reduce heat to low and continue stirring frequently until the mixture reduces by about half, approximately 25 minutes.
- Add Cream: Stir in the heavy whipping cream until the mixture is fully incorporated and smooth.
- Combine with White Chocolate: Place the chopped white chocolate in a large bowl. Pour the warm raspberry mixture over the chocolate and stir until the chocolate is completely melted and the mixture is silky smooth. For easier melting, you can place the bowl in a warm water bath while stirring.
- Chill Ganache: Cover the bowl with plastic wrap and refrigerate for 2 hours until the ganache is firm enough to scoop.
- Shape Truffles: Using your hands, scoop and roll portions of the chilled ganache into small balls about 1 inch in diameter.
- Melt Dark Chocolate: Gently melt the dark chocolate until smooth and fluid, using a double boiler or microwave.
- Dip Truffles: Using a fork, dip each truffle into the melted dark chocolate, allowing excess to drip back into the bowl. Place dipped truffles on a parchment-lined baking sheet.
- Set Chocolate: Refrigerate the dipped truffles for about 25 minutes, or until the chocolate coating has fully set. Pour remaining melted chocolate onto parchment, spread thinly, and allow it to set for future use.
Notes
- Chop white chocolate finely to ensure even melting and smooth ganache.
- Straining raspberry puree removes seeds for a silky texture.
- Use a small amount of water if puree is too thick to help strain it through.
- Keep extra melted dark chocolate to dip all truffles properly and for decorative reuse.
- Refrigerate well to help ganache firm up and chocolate to set.
- Optional pink chocolate decoration can be drizzled or dotted on hardened truffles for a festive look.
Nutrition
- Serving Size: 1 truffle (approximately 25g)
- Calories: 130 kcal
- Sugar: 12 g
- Sodium: 10 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 15 mg
