Description
Indulge in these luscious Chocolate Raspberry Truffles featuring a smooth raspberry ganache center enveloped in rich dark chocolate. The combination of tart frozen raspberries and sweet white chocolate creates a velvety filling, while the dark chocolate coating adds a bittersweet contrast. Perfect for special occasions or a decadent treat.
Ingredients
Scale
Raspberry Ganache
- 1 ⅓ cup Frozen raspberries
- ¼ cup Powdered sugar
- ¼ cup Heavy whipping cream
- 7 oz Good quality white chocolate
- 1 TBSP Water
Dipping
- 7 oz Dark chocolate (52% to 70% cocoa)
Decoration (optional)
- Pink chocolate such as ruby chocolate or pink candy melts
Instructions
- Defrost and prepare raspberries: Start by defrosting the frozen raspberries completely to prepare them for pureeing.
- Chop white chocolate: Finely chop the white chocolate and set aside; this ensures it will melt uniformly when combined with the warm raspberry mixture.
- Puree raspberries: Place the thawed raspberries in a blender and blend until fully pureed.
- Strain puree: Pour the raspberry puree through a fine strainer to remove seeds. Add a small amount of water if the puree is too thick to achieve a smooth texture.
- Cook raspberry mixture: In a saucepan, combine the raspberry puree and powdered sugar. Stir and bring to a boil over medium heat, stirring often.
- Reduce mixture: Lower heat to simmer and cook, stirring frequently, until the mixture is reduced by about half. This process takes approximately 25 minutes.
- Add cream: Stir in the heavy whipping cream until completely incorporated into the reduced raspberry mixture.
- Melt white chocolate: Place the chopped white chocolate in a large bowl. Pour the warm raspberry mixture over the chocolate and stir until fully melted and smooth. For best results, place the bowl in a warm water bath to assist melting.
- Chill ganache: Cover the mixture with plastic wrap and refrigerate for about 2 hours until firm.
- Shape truffles: Scoop out the firm ganache and, using your hands, shape it into small balls approximately 1 inch in diameter.
- Melt dark chocolate: Melt the dark chocolate in a bowl using gentle heat, stirring until smooth.
- Dip truffles: Using a fork, dip each truffle into the melted dark chocolate, gently shaking off excess chocolate before placing them on a parchment-lined baking sheet. Repeat with remaining truffles.
- Set chocolate coating: Refrigerate the dipped truffles for about 25 minutes until the chocolate coating is fully set.
- Optional decoration: If desired, melt pink chocolate (ruby chocolate or pink candy melts) to decorate or drizzle over the truffles for an elegant touch.
Notes
- Finely chopping the white chocolate is crucial for even melting with the raspberry mixture.
- Straining the raspberry puree removes seeds for a smooth ganache texture.
- Reducing the raspberry mixture concentrates flavor and thickens ganache.
- The amount of water added to puree should be minimal to maintain a luscious consistency.
- Use good quality chocolates for best taste and texture.
- Refrigerate truffles to help ganache set firmly before dipping and set the chocolate coating after dipping.
- Leftover melted chocolate can be spread on parchment paper to cool and saved for future use.
Nutrition
- Serving Size: 1 truffle
- Calories: 150 kcal
- Sugar: 14 g
- Sodium: 10 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
