Description
Delight in these Raspberry Dark Chocolate Truffles, where luscious white chocolate ganache infuses with vibrant freeze dried raspberry powder, then coated in rich dark chocolate. Perfect for gifting or elegant treats, these truffles combine creamy texture with a fruity zing and crunchy decorative toppings.
Ingredients
Scale
Ganache
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating & Decoration
- 200 g dark chocolate (60-70% cocoa solids)
- Cacao nibs, chopped pistachios or freeze dried raspberries for decoration
Instructions
- Prepare Raspberry Powder: Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove all seeds, ensuring a smooth powder without raspberry seed texture.
- Melt White Chocolate: Finely chop the white chocolate and place in a heatproof bowl. Melt gently over a pan of simmering water or in short bursts in the microwave until fully melted and smooth.
- Heat Cream: In a small saucepan, warm the double cream over low heat until almost boiling. Remove from heat promptly to avoid curdling.
- Make Ganache: Stir the hot cream into the melted white chocolate to form a smooth ganache. Then add vanilla extract, raspberry powder, and a pinch of salt, stirring until the mixture is vividly pink and smooth.
- Chill Ganache: Allow the ganache to cool to room temperature, then cover and refrigerate for at least 1 hour or preferably overnight, until firm enough to scoop.
- Form Truffle Balls: Remove ganache from fridge 30 minutes before shaping. Scoop tablespoon-sized portions and gently roll between your hands to form balls. Clean hands regularly to prevent sticking. Place formed balls on a parchment-lined baking sheet and chill again to firm up.
- Melt Dark Chocolate: Finely chop the dark chocolate and melt over a pan of simmering water without allowing water to contact the bowl. Stir occasionally until smooth and fluid, then remove from heat.
- Coat Truffles: Using a fork, dip each truffle into the warm dark chocolate, ensuring full coverage. Avoid chocolate being too hot as it may melt the truffles. Return coated truffles to parchment-lined sheet.
- Decorate: Before the chocolate sets, sprinkle with cacao nibs, chopped pistachios, or additional freeze dried raspberry pieces as desired.
- Set & Store: Allow truffles to set completely at room temperature or chill briefly in the fridge. Store in an airtight container in the refrigerator until serving.
Notes
- Yields approximately 35 truffles depending on size.
- Use high-quality white chocolate bars for best ganache texture; chips may not melt as smoothly.
- Sieve raspberry powder thoroughly to avoid unpleasant seed texture in ganache.
- Freeze dried fruit powder can absorb moisture quickly; blend and use promptly to prevent clumping.
- Keep hands clean and dry during rolling for easy shaping, and chill truffles before coating.
- Maintain melted dark chocolate at a warm but not hot temperature to avoid melting truffle centers during coating.
- Freezing ganache accelerates setting but may thicken melting chocolate rapidly during coating; decorate immediately if freezing.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
