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Raspberry Chocolate Truffles Recipe

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★★★★★

4.6 from 74 reviews

Delight in these luscious Raspberry Chocolate Truffles featuring a creamy white chocolate and raspberry filling, enrobed in a smooth dark chocolate coating and sprinkled with freeze-dried raspberry for a burst of fruity tang. Perfect for special occasions or as a decadent homemade treat.

Ingredients

Scale

Main 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 decoration)

Instructions

  1. Prepare Raspberry Powder: Add the freeze dried raspberry to a food processor and grind into a fine powder. Allow the powder to settle before carefully opening the processor, then transfer the powder to a bowl containing the white chocolate melting wafers.
  2. Make Raspberry White Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer, avoiding boiling. Pour the hot cream over the white chocolate and raspberry powder mixture. Let it sit for a few minutes to soften the chocolate, then gently stir in even, circular motions with a spatula until the mixture is smooth and all raspberry powder is fully incorporated.
  3. Chill Ganache: Refrigerate the ganache for 45 minutes to 1 hour to allow it to firm up while remaining workable. This will make it easier to shape into truffles.
  4. Portion and Shape Truffles: Use a small ice cream scoop to portion the ganache into approximately 13 equal pieces. Roll each piece gently into a ball shape, place them on a parchment-lined baking sheet, and refrigerate for 1 hour to firm up further.
  5. Melt Dark Chocolate: Melt the dark chocolate melting wafers in a heatproof bowl set over a pot of simmering water, stirring with a spatula continuously. Once nearly melted, remove from heat and keep stirring until completely smooth and glossy.
  6. Dip and Coat Truffles: 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 melted chocolate over the top, ensuring the truffle is fully covered.
  7. Decorate and Set: Allow excess chocolate to drip off before placing the truffle back onto the parchment-lined baking sheet. Repeat for all truffles. Drizzle any remaining melted chocolate over the top and sprinkle crushed freeze dried raspberry for an elegant finish.
  8. Final Chill: Place the baking sheet with coated truffles back in the refrigerator for 30 minutes to 1 hour to solidify the chocolate coating completely before serving.

Notes

  • Use high-quality white and dark chocolate melting wafers for best texture and flavor.
  • Make sure the cream is hot but not boiling to prevent seizing the chocolate.
  • Freeze dried raspberry powder adds an intense fruit flavor without extra moisture.
  • Keep truffles refrigerated until serving to maintain shape and freshness.
  • You can customize by rolling truffles in cocoa powder or chopped nuts instead of dipping.

Keywords: Raspberry truffles, chocolate truffles, white chocolate, dark chocolate, raspberry powder, homemade chocolates, dessert bites

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