Description
Decadent Chocolate Raspberry Truffles featuring a smooth raspberry ganache center made from fresh pureed raspberries and white chocolate, coated in rich dark chocolate. These elegant homemade truffles are perfect for special occasions or gifting, combining tangy fruitiness with creamy sweetness and a satisfying chocolate shell.
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, for thinning puree)
Dipping
- 7 oz Dark chocolate (52% to 70% cocoa)
Decoration (optional)
- Pink chocolate such as ruby chocolate or pink candy melts
Instructions
- Defrost Raspberries: Begin by allowing the frozen raspberries to defrost completely to make blending easier.
- Prepare White Chocolate: Finely chop the white chocolate and set aside; this ensures even melting when combined with the raspberry puree.
- Puree Raspberries: Add the thawed raspberries to a blender and blend until fully pureed.
- Strain Raspberry Puree: Pass the puree through a fine strainer to remove seeds. If the puree is too thick, add a small amount of water (about 1 tablespoon) to maintain a smooth puree texture.
- Cook Raspberry Mixture: Pour the raspberry puree into a saucepan and stir in powdered sugar. Heat over medium until boiling while stirring frequently.
- Reduce Raspberry Mixture: Lower heat to low and continue stirring frequently. Cook until the mixture is reduced by about half, approximately 25 minutes.
- Add Cream: Stir in the heavy whipping cream until fully incorporated.
- Melt White Chocolate: Place the finely chopped white chocolate in a large bowl. Pour the warm raspberry mixture over it and stir until the chocolate is melted and smooth. Optionally, place the bowl over a warm water bath to help melt the chocolate evenly.
- Chill Ganache: Cover the ganache with plastic wrap and refrigerate for 2 hours until firm.
- Shape Truffles: Scoop the firm ganache and shape it into small balls about 1 inch in diameter using your hands.
- Melt Dark Chocolate: Melt the dark chocolate in a heatproof bowl.
- Dip Truffles: Using a fork, dip each truffle into the melted dark chocolate, gently shaking off excess chocolate.
- Set Truffles: Place dipped truffles on a baking sheet lined with parchment paper. Repeat for all truffles.
- Refrigerate to Set: Refrigerate the coated truffles for about 25 minutes until the chocolate shell is firm.
- Reuse Chocolate: Pour any leftover melted chocolate on parchment paper, spread it out and let it set for future use.
Notes
- Finely chopping the white chocolate is crucial to ensure uniform melting when combined with the warm raspberry puree.
- Straining the raspberry puree removes seeds, yielding a smooth ganache texture.
- Adding a small amount of water to the puree can help achieve the right consistency if it becomes too thick.
- Using a warm water bath aids in melting the white chocolate without overheating.
- Keep extra melted dark chocolate to re-melt and reuse for additional batches or decorations.
- Optionally decorate with pink chocolate or candy melts for an elegant finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Keywords: Chocolate Raspberry Truffles, Homemade Truffles, Raspberry Ganache, White Chocolate Ganache, Dark Chocolate Coating, Elegant Dessert, Valentine's Day Sweets
