Name: Chocolate Raspberry Truffles Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 2 h 45 min
Cuisine: French
Ingredients: 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, for thinning puree); 7 oz Dark chocolate (52% to 70% cocoa); Pink chocolate such as ruby chocolate or pink candy melts

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Introduction

Indulge in the rich and fruity delight of chocolate raspberry truffles. These bite-sized treats combine smooth raspberry ganache with a crisp dark chocolate coating, perfect for any special occasion or a sweet everyday indulgence.

The image shows several round chocolate truffles placed closely together on a white marbled surface. Each truffle has a smooth, dark chocolate outer shell decorated with three thin, pink icing stripes evenly spaced across the top. One truffle is cut in half and resting on top, revealing a soft pink filling with a slightly crumbly texture inside the dark chocolate shell. The pink filling has a few small bits mixed in, giving it a layered look. The overall appearance is neat and rich, with the dark and pink colors contrasting well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ⅓ cup frozen raspberries
¼ cup powdered sugar
¼ cup heavy whipping cream
7 oz good quality white chocolate
1 tablespoon water
7 oz dark chocolate (52% to 70% cocoa) for dipping
Pink chocolate or pink candy melts (optional, for decoration)

Instructions

Step 1: Start by defrosting the raspberries completely.
Step 2: Finely chop the white chocolate and set it aside. This helps it melt evenly when mixed with the raspberry puree.
Step 3: Place the thawed raspberries in a blender and puree until smooth.
Step 4: Strain the raspberry puree through a fine sieve to remove the seeds. Add a little water if the puree is too thick, but keep it thick enough to maintain a puree texture.
Step 5: In a saucepan, combine the strained raspberry puree and powdered sugar. Stir and heat over medium heat until it reaches a boil, stirring frequently.
Step 6: Lower the heat and simmer, stirring often, until the mixture reduces by half—this will take about 25 minutes.
Step 7: Remove from heat, add the heavy whipping cream, and stir until fully combined.
Step 8: Place the chopped white chocolate in a large bowl. Pour the warm raspberry mixture over it and stir until the chocolate melts completely and the ganache is smooth. You can place the bowl over warm water to help melt the chocolate if needed.
Step 9: Cover the bowl with plastic wrap and refrigerate for about 2 hours until the ganache is firm.
Step 10: Scoop the ganache and shape it into small balls about 1 inch in diameter using your hands.
Step 11: Melt the dark chocolate. Using a fork, dip each truffle into the melted chocolate, letting the excess drip off.
Step 12: Place dipped truffles on a baking sheet lined with parchment paper. Repeat until all truffles are coated.
Step 13: Refrigerate the truffles for about 25 minutes until the chocolate coating is set.
Step 14: Optional: Decorate with pink chocolate or candy melts for a festive touch.
Step 15: Any leftover melted chocolate can be spread on parchment and set to reuse later.

Tips & Variations

Use fresh raspberries for a brighter flavor, but frozen works well and is more accessible year-round.
Adjust the sweetness by changing the amount of powdered sugar to suit your taste.
For a smoother ganache, finely chop the white chocolate and ensure the raspberry mixture is warm when combining.
Experiment with different coatings: milk chocolate, white chocolate, or even cocoa powder for dusting.
Add a splash of raspberry liqueur or vanilla extract to the ganache for an extra layer of flavor.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to 3 months and thaw in the refrigerator before serving. Allow refrigerated or frozen truffles to come to room temperature for about 15 minutes before enjoying.

How to Serve

The image shows several round chocolate truffles in a white scalloped bowl on a white marbled surface. Each truffle has a smooth, dark brown outer chocolate layer decorated with three thin, even pink chocolate lines drizzled across the top. One truffle is cut in half and placed in the center, revealing a thick, creamy pink filling with a soft texture inside, surrounded by the thin outer dark chocolate shell. The colors and textures create a rich and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well and may provide a slightly brighter flavor. Just ensure they are fully pureed and strained like frozen ones.

How do I prevent the chocolate coating from melting on my hands?

Keep your hands cool and dry while shaping and dipping the truffles. You can chill your hands in cold water briefly or work quickly to reduce melting.