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Raspberry Truffles Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 62 reviews
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours 55 minutes
  • Yield: About 25 truffles
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these elegant Raspberry Truffles, featuring a luscious blend of white chocolate infused with freeze-dried raspberry powder, coated with rich dark chocolate, and finished with a sprinkle of raspberry dust. These creamy, flavorful treats are perfect for gifting or indulging on special occasions.

Ingredients

Raspberry Powder

  • 1.6 ounce freeze dried raspberries (about 2 cups)

Truffle Base

  • 1 package white chocolate chips or bars (14 ounces)
  • 2 Tablespoons unsalted butter
  • ¾ cup heavy whipping cream

Chocolate Coating

  • 1 package dark chocolate (bittersweet chocolate) (14 ounces)

Instructions

  1. Prepare Raspberry Powder: Add the freeze-dried raspberries to a food processor and pulse until they form a fine powder. Set this raspberry powder aside for use in the truffle mixture and as a garnish.
  2. Melt White Chocolate and Butter: In a large glass bowl, combine the white chocolate chips or bars with the unsalted butter. Set aside while you warm the cream.
  3. Heat Heavy Cream: Gently heat the heavy whipping cream in a small saucepan over low heat until it begins to simmer—small bubbles will appear around the edges but do not let it boil. Remove from heat once steaming and bubbly.
  4. Combine Cream with Chocolate Mixture: Pour the warm cream over the white chocolate and butter in the bowl. Let it sit undisturbed for 5 minutes to soften the chocolate.
  5. Stir to Blend: After 5 minutes, gently stir the mixture with a spatula until the white chocolate and butter are completely melted and smooth.
  6. Add Raspberry Powder: Mix in ½ cup of the freeze-dried raspberry powder into the creamy chocolate mixture. Taste and, if desired, add an additional 1-2 tablespoons to enhance flavor and color. Reserve the remaining powder for garnish.
  7. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 2 hours, allowing the mixture to firm up for shaping.
  8. Shape the Truffles: Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the mixture and quickly roll each scoop into a ball with your hands. Place each truffle on the parchment paper. You should get about 25 truffles. Return the tray to the refrigerator or freezer for 30 minutes to firm up further.
  9. Melt Dark Chocolate Coating: Melt the dark chocolate using a double boiler method according to package instructions for the smoothest results.
  10. Coat and Garnish Truffles: Remove the chilled truffles from the refrigerator. Using a fork or toothpick, dip each truffle into the melted dark chocolate, tapping off excess chocolate on the side of the bowl. Place the coated truffle back onto the parchment-lined tray and immediately sprinkle with a pinch of the reserved raspberry powder for a beautiful finish.

Notes

  • You can substitute dark chocolate chips if preferred, but Ghirardelli dark chocolate melting wafers are recommended for a smoother melt and richer flavor.
  • When heating the cream, remove it from the heat as soon as it starts steaming and small bubbles form to avoid scorching, which can spoil the flavor.
  • Storage: Keep truffles in an airtight container at room temperature for 2-3 days or refrigerate for up to 2 weeks.
  • Freezing: Store truffles in an airtight container in the freezer for up to 3 months.

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