Description
Deliciously rich Raspberry Dark Chocolate Truffles featuring a smooth white chocolate and raspberry ganache coated in dark chocolate. These elegant bite-sized treats combine the tangy sweetness of freeze-dried raspberries with creamy white chocolate and a robust dark chocolate coating, perfect for gifting or indulging yourself.
Ingredients
Scale
Ganache
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries (40 g), powdered and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating and Decoration
- 200 g dark chocolate (60-70% cocoa solids)
- Cacao nibs, chopped pistachios, or freeze dried raspberries for decoration
Instructions
- Prepare Raspberry Powder: Add freeze dried raspberries to a blender or food processor and blend to a fine powder. Use a fine sieve to remove all seeds, ensuring a smooth powder with no raspberry seeds.
- Melt White Chocolate: Finely chop the white chocolate and melt it gently in a heatproof bowl over simmering water or in 30-second bursts in the microwave until smooth.
- Heat Cream: In a small saucepan, heat the double cream over low heat until almost boiling, then remove from heat.
- Make Ganache: Pour the hot cream over the melted white chocolate and stir gently until smooth and glossy white chocolate ganache forms.
- Add Flavorings: Stir in vanilla extract, raspberry powder, and a pinch of salt until the mixture turns a vivid pink and is smooth. Let cool, then refrigerate to set for at least 1 hour or overnight.
- Form Truffles: Remove ganache from the fridge 30 minutes before shaping. Scoop a tablespoon of mixture and roll between your hands into a ball, wiping your hands occasionally for ease. Place balls on a lined baking sheet and refrigerate to firm.
- Melt Dark Chocolate: Finely chop the dark chocolate and melt it over simmering water, ensuring the bowl does not touch the water. Stir occasionally until smooth, then remove from heat.
- Coat Truffles: Using a fork, dip each chilled truffle into the melted dark chocolate ensuring full coverage. Keep the chocolate warm but not too hot to avoid melting the truffles. Place coated truffles on parchment paper-lined tray to set.
- Decorate and Set: Before the chocolate sets, decorate with cacao nibs, chopped pistachios, or extra freeze dried raspberries as desired. Refrigerate to fully set the coating.
Notes
- Yields about 35 truffles depending on size.
- Use high-quality white chocolate bars rather than chips for best ganache texture.
- Sieving raspberry powder is crucial to avoid crunchy seeds in the smooth ganache.
- Freeze dried fruit powder absorbs moisture quickly; blend and use promptly.
- If powder clumps, whisk vigorously after adding to melted chocolate.
- Ensure ganache is properly chilled but not too sticky before rolling into balls.
- Clean hands often during rolling to prevent sticking.
- Melt dark chocolate to a fluid but not overly hot consistency to ease coating.
- Refrigerate truffles before coating for best results and firmer centers.
- Using the freezer speeds setting but may cause the coating to set too fast, so decorate quickly.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
