Introduction

These Raspberry Chocolate Truffles combine the tartness of freeze-dried raspberries with rich white and dark chocolate for a decadent treat. They are smooth, flavorful, and perfect for special occasions or gifting.

The image shows a stack of round, dark chocolate truffles with a smooth, shiny surface and fine lines of dark chocolate drizzled on top. Each truffle is sprinkled with small red decoration pieces, adding contrast to the dark brown color. These truffles are placed inside two white teacups stacked on each other, both decorated with delicate blue and green patterns and small pink flowers near the rim. The cups are set on a white marbled surface with a white cloth nearby, giving a clean and soft look. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 oz freeze dried raspberry (28 g)
6 oz white chocolate melting wafers (170 g)
3 oz heavy cream (85 g)
8 oz dark chocolate melting wafers (227 g)
Extra freeze dried raspberry (for garnish)

Instructions

Step 1: Add the freeze-dried raspberries to a food processor and grind them into a fine powder. Let the powder settle before opening, then transfer it to a bowl with the white chocolate melting wafers.
Step 2: Heat the heavy cream in a small saucepan over medium heat until it simmers but does not boil. Pour the hot cream over the white chocolate and raspberry powder. Let it sit for a few minutes, then stir gently in even circular motions until the chocolate fully dissolves and the raspberry powder is well incorporated.
Step 3: Refrigerate the mixture for 45 minutes to 1 hour until it firms up but remains workable. Use a small ice cream scoop to portion the truffle filling into about 13 pieces.
Step 4: Roll each portion into a ball, place them on a parchment-lined baking sheet, and refrigerate for another hour.
Step 5: Melt the dark chocolate in a heatproof bowl set over a simmering pot of water. Stir continuously until almost melted, then remove from heat and keep stirring until smooth.
Step 6: Dip the bottom of each truffle into the melted dark chocolate, then place it on the tip of a fork. Use a spoon to drizzle more melted chocolate over the top, fully covering the truffle.
Step 7: Let the excess chocolate drip off before returning the truffle to the parchment-lined baking sheet. Repeat with all truffles. Drizzle any remaining melted chocolate over the tops and sprinkle with crushed freeze-dried raspberry for decoration.
Step 8: Refrigerate the truffles for 30 minutes to 1 hour to allow the chocolate coating to harden completely.

Tips & Variations

Use high-quality chocolate for the best flavor and smooth texture.
If you don’t have melting wafers, finely chop good-quality chocolate bars instead.
For a different twist, try using powdered freeze-dried strawberries or cherries instead of raspberries.
Work quickly when dipping the truffles to prevent the filling from warming too much.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for the best flavor and texture. For longer storage, freeze the truffles for up to one month and thaw in the refrigerator before enjoying.

How to Serve

The image shows two rows of round chocolate truffles placed on white parchment paper on a baking tray. Each truffle is smooth and covered with a shiny dark chocolate layer, with thin dark chocolate drizzle lines on top. Small bright red sprinkles are scattered stylishly over the truffles and the parchment paper, adding a pop of color. The background is a white marbled texture that gives a clean, bright look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without a food processor?

Yes, you can crush the freeze-dried raspberries by placing them in a zip-top bag and gently crushing them with a rolling pin until finely powdered.

What if my chocolate seizes while melting?

To fix seized chocolate, add a small amount of warm heavy cream or vegetable oil and stir gently until it smooths out. Be careful not to add too much liquid.