Raspberry Truffle The Luxe Confection Of Fruit And Chocolate

Enjoy Raspberry Truffles with a silky white chocolate ganache infused with vibrant raspberry, all wrapped in a dark chocolate coating.

Raspberry Truffle Recipe

Raspberry Truffles are the treat of dreams, perfect for those who appreciate a mix of tart and sweet in a single bite. Creamy white chocolate pairs beautifully with the distinct sharpness of raspberries, encased in a rich chocolate shell, combining for a delightful gourmet experience.

Ingredients

2 cups freeze-dried raspberries approximately 1.6 ounces
14 ounces white chocolate chips high-quality, or finely chopped white chocolate
2 tablespoons unsalted butter at room temperature, cut into small pieces
¾ cup heavy cream
14 ounces bittersweet chocolate chips high-quality, or finely chopped bittersweet chocolate

Instructions

Pluse the freeze-dried raspberries in a food processor until they form a fine powder.
Sift the raspberry powder through a sieve into a small bowl to remove the seeds. Set aside.
In a large heatproof bowl, combine the white chocolate chips and butter.
In a small saucepan, heat the heavy cream over low heat until it simmers, but do not let it boil.
Pour the hot cream over the white chocolate and butter and let stand for 5 minutes.
Slowly stir the mixture until the chocolate and butter have melted and smoothly combined.
Add 1/3 cup of the raspberry powder to the bowl and mix until fully incorporated. Taste the mixture to determine the strength of the raspberry flavor, and then add more raspberry powder as needed.
Cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture has firmed up enough to form into balls.
Line a baking sheet with parchment paper.
Once the mixture has firmed up, use a heaping teaspoon to scoop out a portion and roll it into a ball using your hands. Place the ball on the prepared baking sheet. Repeat with the remaining mixture to make approximately 24 balls. Place in the refrigerator for 30 minutes.
Melt the bittersweet chocolate in a large bowl using short bursts in the microwave (30-second intervals at 50% power, stirring in between) or by setting the bowl over a double boiler and stirring frequently.
Dip each ball into the melted chocolate using a dipping tool or two forks, tap off any excess chocolate, and return to the tray to set up.
Sprinkle some of the remaining raspberry powder or chocolate jimmies on top of the truffles before the chocolate has set up if you like. Enjoy!

Serving Suggestions

Raspberry Crumble Cookies
Dark Chocolate Raspberry Fudge
No Bake Raspberry Cheesecake
Chocolate Raspberry Crumb Bars
Raspberry Coconut Magic Bars

Tips and Tricks

Begin by adding about 1/3 cup of raspberry powder to the ganache mixture, then taste and adjust accordingly. Depending on how strong a raspberry flavor you desire, you may want to add more.
If you prefer a bit of texture or additional flavor, sprinkle some raspberry powder or chocolate jimmies on top of the truffles right after dipping them while the chocolate is still wet.
After coating, let the truffles set on a parchment-lined baking sheet in a cool, dry place to ensure the chocolate hardens evenly.
If you don’t have a food processor, you can still crush the freeze-dried raspberries using a rolling pin and a ziplock bag.