Description
These Raspberry Dark Chocolate Truffles are a luxurious and elegant treat combining smooth white chocolate ganache infused with vibrant freeze-dried raspberry powder and coated in rich dark chocolate. Perfect for gifting or special occasions, these truffles balance tartness and sweetness with a satisfying texture.
Ingredients
Scale
Ganache
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating
- 200 g dark chocolate (60-70% cocoa solids)
- Cacao nibs, chopped pistachios or freeze dried raspberries to decorate
Instructions
- Prepare raspberry powder: Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Sieve to remove seeds to ensure a smooth ganache.
- Melt white chocolate: Finely chop the white chocolate and melt it gently over a pan of simmering water or in the microwave in 30 second bursts until smooth.
- Heat cream: In a small saucepan, heat the double cream over gentle heat until just about to boil, then remove from heat.
- Make ganache: Stir the hot cream into the melted white chocolate to form a smooth ganache.
- Add flavorings: Stir in the vanilla extract, sieved raspberry powder, and a pinch of salt into the white chocolate ganache until smooth and vivid pink. Cool and refrigerate at least one hour or overnight to set.
- Roll truffles: Remove ganache from fridge 30 minutes before rolling. Scoop a tablespoon at a time and roll between your hands into balls. Wipe hands periodically to prevent sticking. Place truffles on a lined baking sheet and chill again to firm up.
- Melt dark chocolate: Finely chop dark chocolate and melt over a pan of simmering water, stirring occasionally. Remove from heat once smooth.
- Coat truffles: Using a fork, dip each truffle into the melted dark chocolate ensuring full coverage. Allow excess chocolate to drip off and place on parchment-lined baking sheet.
- Decorate and set: Decorate with cacao nibs, chopped pistachios, or freeze dried raspberries if desired before chocolate sets. Refrigerate to fully set the coating.
Notes
- This recipe yields approximately 35 truffles depending on size.
- Use good quality white chocolate bars instead of chips for best ganache texture.
- Sieve raspberry powder well to avoid seeds and achieve smooth ganache.
- Freeze dried fruit powder is very hygroscopic; avoid exposure to air to prevent clumping.
- Have melted chocolate ready to mix with raspberry powder immediately to avoid clumps.
- Keep ganache chilled and your hands clean for easier rolling.
- Ensure melted dark chocolate is warm but not hot to avoid melting the truffles during coating.
- You can chill ganache in the freezer to speed up setting but coating may be more challenging due to quick chocolate hardening.
- Decorate immediately before chocolate sets to secure toppings.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
