Description
Deliciously rich and elegant Chocolate Raspberry Truffles made with a luscious white chocolate and raspberry ganache center, dipped in smooth dark chocolate. These decadent treats combine the tangy sweetness of raspberries with creamy chocolate for a perfect indulgence suitable for special occasions or a gourmet dessert.
Ingredients
Scale
Raspberry Ganache
- 1 ⅓ cup Frozen raspberries
- ¼ cup Powdered sugar
- ¼ cup Heavy whipping cream
- 7 oz Good quality white chocolate, finely chopped
- 1 TBSP Water (optional, if puree is too thick)
Dipping
- 7 oz Dark chocolate (52% to 70% cocoa)
Decoration (optional)
- Pink chocolate such as ruby chocolate or pink candy melts
Instructions
- Defrost and puree raspberries: Begin by defrosting the frozen raspberries. Place the thawed raspberries into a blender and blend until you achieve a smooth puree.
- Strain raspberry puree: Pour the raspberry puree through a fine strainer to remove seeds. If the puree is too thick, add a tablespoon of water gradually to maintain a smooth, puree-like consistency.
- Cook raspberry mixture: In a saucepan, combine the strained raspberry puree and powdered sugar. Over medium heat, bring this mixture to a boil, stirring frequently to prevent burning.
- Reduce raspberry mixture: Once boiling, lower the heat and continue cooking on low, stirring often, until the mixture reduces by about half. This process will take approximately 25 minutes.
- Add cream and incorporate with chocolate: Stir in the heavy whipping cream until fully combined. Transfer the warm raspberry mixture to a large bowl containing the finely chopped white chocolate. Stir gently until the chocolate melts completely and the ganache is smooth. To aid melting, you may place the bowl over a warm water bath.
- Chill ganache: Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the ganache firms up properly for shaping.
- Form truffles: Using your hands or a scoop, shape the chilled ganache into small balls approximately 1 inch in diameter.
- Melt dark chocolate: Melt the dark chocolate gently until smooth and ready for dipping.
- Dip truffles in chocolate: Using a fork, dip each ganache ball into the melted dark chocolate, allowing excess chocolate to drip off before placing it on a parchment-lined baking sheet.
- Set and chill: Refrigerate the dipped truffles for about 25 minutes or until the dark chocolate coating is set.
- Optional decoration: Decorate with pink chocolate such as ruby chocolate or pink candy melts if desired once the coating has set.
- Reuse excess chocolate: Pour any remaining melted chocolate onto parchment paper, spread evenly, and let it set to reuse for future dipping.
Notes
- Finely chopping the white chocolate is essential for even melting within the raspberry mixture.
- If the raspberry puree is too thick, add water sparingly to achieve a smooth consistency.
- Using a warm water bath while incorporating chocolate helps achieve a silky ganache texture.
- Ensure ganache is well chilled before shaping to prevent sticky hands and deformed truffles.
- Excess melted chocolate can be set aside and reused for additional coatings.
- For decorations, pink chocolate or candy melts add a festive touch but are optional.
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 12g
- Sodium: 10mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
