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Raspberry Dark Chocolate Truffles Recipe

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3.9 from 4 reviews

These Raspberry Dark Chocolate Truffles are a luscious, elegantly crafted treat combining the tartness of freeze-dried raspberries with smooth white and rich dark chocolate. Each bite offers a vivid pink, creamy ganache at the center, coated in a glossy dark chocolate shell and finished with a sprinkle of cacao nibs, pistachios, or extra raspberry powder for texture and enhanced flavor. Perfect for a special occasion or indulgent snack, these truffles are as beautiful as they are delicious.

Ingredients

Ganache

  • 340 g white chocolate chips (12 oz)
  • 190 ml double cream (¾ cup, heavy cream)
  • 1 ½ cups freeze dried raspberries, blended into a powder and sieved (40 g, 6 tablespoons of powder)
  • 1 teaspoon vanilla extract
  • 1 pinch salt

Coating and Decoration

  • 200 g dark chocolate (60-70% cocoa solids) (7 oz)
  • Cacao nibs, chopped pistachios, or freeze dried raspberries to decorate

Instructions

  1. Prepare Raspberry Powder: Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove the seeds to ensure a smooth texture without raspberry seed bits.
  2. Melt White Chocolate: Finely chop the white chocolate and place it in a heatproof bowl. Melt it gently over a pan of simmering water or use microwave bursts of 30 seconds, stirring between bursts to avoid burning.
  3. Heat Cream: In a small saucepan, heat the double cream over gentle heat until almost boiling, then remove from heat to avoid boiling over.
  4. Combine Cream and White Chocolate: Pour the hot cream over the melted white chocolate and stir to create a smooth, creamy white chocolate ganache.
  5. Add Flavorings: Stir the vanilla extract, raspberry powder, and a pinch of salt into the ganache thoroughly until the mixture becomes vivid pink and smooth.
  6. Chill Mixture: Allow the ganache mixture to cool, then place it in the refrigerator to set for at least one hour or ideally overnight for firmness.
  7. Roll Truffles: Remove the chilled mixture from the fridge 30 minutes before rolling. Using a tablespoon, scoop and roll the mixture between your hands to form smooth balls. Clean hands frequently for easier rolling. Place the truffles on a lined baking sheet and refrigerate again to harden.
  8. Melt Dark Chocolate: Finely chop the dark chocolate and melt it in a small bowl over a pan of simmering water, ensuring the bowl does not touch the water. Stir occasionally until smooth and remove from heat.
  9. Coat Truffles: Using a fork, dip each truffle into the melted dark chocolate to coat fully. Ensure the chocolate is not too warm to prevent melting the truffles. Reheat chocolate gently if needed to maintain the right consistency.
  10. Decorate and Set: Before the chocolate coating sets, sprinkle cacao nibs, chopped pistachios, or extra freeze dried raspberry powder over each truffle. Place them on parchment paper and let the chocolate set completely, refrigerating if desired for quicker setting.

Notes

  • The raspberry powder should be free of seeds for a smooth texture in the ganache.
  • When melting chocolate, be cautious to avoid overheating which might cause chocolate to seize.
  • Rolling the truffle mixture gets easier if you wipe your hands clean regularly.
  • Keep the chocolate coating warm enough to be fluid but not hot to avoid melting the truffles inside.
  • Store truffles in an airtight container in the refrigerator to maintain freshness and firmness.

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