Print

Chocolate Raspberry Truffles Recipe

Print Recipe

★★★★★

4.4 from 127 reviews

Decadent and tangy Chocolate Raspberry Truffles combine smooth white and bittersweet chocolate with vibrant freeze-dried raspberry powder for a luscious, melt-in-your-mouth treat that’s perfect for special occasions or gifting.

Ingredients

Scale

Raspberry Powder

  • 1 package (1.25 ounces) freeze-dried raspberries (about 1 ½ cups, divided)

White Chocolate Ganache

  • 14 ounces white chocolate, finely chopped
  • 2 tablespoons unsalted butter, room temperature
  • ¾ cup (178.5 g) heavy whipping cream
  • About ⅓ cup raspberry powder (from freeze-dried raspberries)

Coating

  • 14 ounces bittersweet chocolate, chopped
  • Reserved 2 teaspoons raspberry powder for garnish

Instructions

  1. Blend freeze-dried raspberries into a powder: Place the freeze-dried raspberries into a food processor and blend until a fine powder forms.
  2. Sift raspberry powder: Set a fine-mesh sieve over a small bowl and sift the raspberry powder to remove seeds or larger bits. Set the powder aside, reserving about 2 teaspoons for garnish.
  3. Prepare white chocolate and butter: Place the chopped white chocolate and butter into a large heatproof bowl.
  4. Heat heavy cream: In a small saucepan, heat the heavy cream over low heat until it just begins to simmer; do not boil.
  5. Combine cream with chocolate and butter: Pour the hot cream over the white chocolate and butter. Let it sit for 5 minutes without stirring.
  6. Stir mixture until smooth: Gently stir the mixture until fully combined and smooth with no lumps.
  7. Add raspberry powder: Add the raspberry powder one tablespoon at a time, whisking well after each addition until fully incorporated.
  8. Refrigerate ganache: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours or until firm enough to scoop.
  9. Prepare work surface: Line a baking sheet with parchment paper.
  10. Portion ganache into balls: Using a 1-tablespoon scoop, portion the chilled ganache into balls and place them on the prepared baking sheet. This should make about 26 truffles.
  11. Chill truffles: Refrigerate the ganache balls for 30-45 minutes or until firm.
  12. Melt bittersweet chocolate: Place the chopped bittersweet chocolate into a large heatproof bowl and melt it either in a double boiler or microwave in 20-second bursts, stirring between each until smooth.
  13. Coat truffles in chocolate: Remove truffles from the refrigerator in small batches to keep firm. One at a time, gently drop each truffle into the melted chocolate ensuring full coverage.
  14. Transfer coated truffles: Use a fork to lift the chocolate-covered truffles out and a toothpick or another fork to slide them onto the parchment-lined baking sheet.
  15. Garnish truffles: While the coating is still wet, sprinkle reserved raspberry powder over the top for a decorative and flavorful finish.
  16. Set truffles: Allow the truffles to set at room temperature for about 1 hour, or refrigerate for 15 minutes to speed up the setting process.
  17. Store truffles: Keep truffles in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.

Notes

  • Ensure the heavy cream does not boil; overheating can cause the chocolate to seize.
  • Use a gentle folding and stirring method to maintain a smooth ganache consistency.
  • Work in small batches when coating truffles to prevent melting or softening.
  • Freeze truffles before dipping for easier handling if desired.
  • For best flavor, use high-quality white and bittersweet chocolate.
  • Truffles can be stored frozen for up to 3 months; thaw in refrigerator before serving.

Keywords: Chocolate truffles, raspberry truffles, white chocolate ganache, bittersweet chocolate, freeze-dried raspberries, easy truffle recipe, homemade chocolates, dessert treats

Find it online: https://flavorsbymaya.com/chocolate-raspberry-truffles-recipe/