Chocolate Raspberry Truffles Recipe

Introduction

Chocolate Raspberry Truffles combine the rich creaminess of white chocolate and the tart freshness of raspberries in a decadent treat. Coated in a smooth dark chocolate shell, these truffles are perfect for special occasions or anytime you want an elegant homemade dessert.

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)
• Pink chocolate or pink candy melts (optional for decoration)

Instructions

1. Step 1: Start to defrost the raspberries and finely chop the white chocolate. Set the chocolate aside to help it melt evenly later.
2. Step 2: Place the thawed raspberries in a blender and puree until smooth. Pass the puree through a strainer to remove seeds, adding a little water if needed to keep a puree texture.
3. Step 3: In a saucepan, combine the raspberry puree and powdered sugar. Stir and bring to a boil over medium heat, then reduce to low and simmer, stirring frequently, until the mixture reduces by about half (approximately 25 minutes).
4. Step 4: Remove from heat and stir in the heavy whipping cream until fully incorporated.
5. Step 5: Pour the warm raspberry mixture over the chopped white chocolate in a large bowl. Stir until the chocolate melts completely and the ganache is smooth. You may place the bowl over a warm water bath to assist melting if needed.
6. Step 6: Cover the bowl with plastic wrap and refrigerate for at least 2 hours until the ganache is firm enough to shape.
7. Step 7: Scoop small portions of ganache and roll into 1-inch balls using your hands.
8. Step 8: Melt the dark chocolate. Using a fork, dip each truffle into the melted chocolate, letting excess drip off before placing on a parchment-lined baking sheet.
9. Step 9: Chill the dipped truffles in the refrigerator until the chocolate coating is set, about 25 minutes.
10. Step 10: Optionally, decorate with melted pink chocolate or candy melts for a festive touch.

Tips & Variations

• Chop white chocolate very finely to ensure it melts evenly and smoothly into the raspberry puree.
• If you prefer a more intense raspberry flavor, use fresh raspberries instead of frozen and reduce the puree less.
• For a crunchy surprise, roll truffles in crushed nuts or freeze-dried raspberries before chilling.
• Reuse leftover melted chocolate by spreading it thinly on parchment and letting it set; break into shards as a garnish for other desserts.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month, thawing in the fridge before serving. To reheat, let sit at room temperature for a few minutes to soften slightly, but avoid warming in the microwave as it may melt the chocolate shell.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well and will give a brighter flavor. Simply adjust the cooking time slightly if the puree is thinner, and be mindful of the moisture content.

Why do I need to strain the raspberry puree?

Straining removes the seeds for a smooth ganache texture, ensuring the truffles have a silky finish without crunchy bits.

Chocolate Raspberry Truffles Recipe

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★★★★★

4.7 from 78 reviews

These rich and decadent Chocolate Raspberry Truffles feature a silky raspberry ganache encased in a smooth dark chocolate shell. The tartness of fresh raspberries blends perfectly with creamy white chocolate to create a luscious filling, while the dark chocolate coating adds an intense cocoa flavor and satisfying snap. Ideal as an elegant homemade treat or gift, these truffles combine the best of fruity and chocolaty indulgence.

• Author: Amaya
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: Approximately 20–25 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French-inspired

Ingredients

Scale 1x2x3x

Raspberry Ganache

• 1 ⅓ cups Frozen raspberries
• ¼ cup Powdered sugar
• ¼ cup Heavy whipping cream
• 7 oz Good quality white chocolate, finely chopped
• 1 tablespoon 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

1. Defrost and Prepare Raspberries: Begin by thawing the frozen raspberries completely to make blending easier and to ensure a smooth puree.
2. Finely Chop White Chocolate: Chop the white chocolate into very small pieces to help it melt evenly and smoothly in the raspberry mixture.
3. Make Raspberry Puree: Place the thawed raspberries into a blender and blend until completely smooth. Strain the puree through a fine sieve to remove seeds. If the puree is too thick, add a tablespoon of water to achieve a smooth, puree consistency.
4. Cook Raspberry Mixture: In a saucepan over medium heat, combine the raspberry puree and powdered sugar. Stir continuously until it comes to a boil. Reduce heat to low and simmer, stirring frequently, until the mixture reduces by about half, which should take approximately 25 minutes.
5. Add Cream and Combine with Chocolate: Remove the pan from heat and stir in the heavy whipping cream until fully integrated. Pour the warm raspberry mixture over the finely chopped white chocolate in a large bowl. Stir until the chocolate melts completely and the ganache is smooth. To assist melting, set the bowl over a warm water bath if needed.
6. Chill Ganache: Cover the bowl with plastic wrap and refrigerate for about 2 hours until the ganache is firm enough to scoop and shape.
7. Shape Truffles: Using a small scoop or spoon, portion out the chilled ganache and shape it into approximately 1-inch diameter balls with your hands.
8. Melt Dark Chocolate: Gently melt the dark chocolate in a bowl over a water bath or carefully in a microwave in short bursts, stirring frequently to avoid burning.
9. Dip Truffles: Using a fork, dip each ganache ball into the melted dark chocolate, allowing excess chocolate to drip back into the bowl. Place the coated truffle onto a baking sheet lined with parchment paper. Repeat until all truffles are coated.
10. Set Chocolate Coating: Refrigerate the dipped truffles for about 25 minutes or until the chocolate coating is fully set and firm.
11. Reuse Excess Chocolate: Pour any leftover melted chocolate onto parchment paper, spread thinly, and allow to set so it can be reused for future dipping.

Notes

• Ensure white chocolate is chopped very finely for smooth melting in the raspberry mixture.
• Straining the raspberry puree removes seeds for a silky texture.
• Add water sparingly if the puree is too thick; avoid thinning too much to maintain the right consistency.
• Use a warm water bath to help melt chocolate evenly and prevent burning.
• Refrigerate truffles until firm before shaping and after dipping to help them hold their shape and chocolate coating set properly.
• Excess melted chocolate can be saved by spreading on parchment to solidify for later use.
• Decorate with pink or ruby chocolate melts if desired for an extra touch of elegance.

Keywords: chocolate truffles, raspberry truffles, white chocolate ganache, dark chocolate coating, homemade truffles, raspberry dessert, elegant chocolate treat