Description
Delight in these luscious Raspberry Dark Chocolate Truffles, combining smooth white chocolate ganache infused with vibrant freeze dried raspberry powder, all coated in rich dark chocolate. Perfect for special occasions or an indulgent treat, these truffles offer a delicious balance of tart and sweet with a hint of raspberry crunch from optional toppings.
Ingredients
Scale
Raspberry Ganache
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Dark Chocolate Coating & Decoration
- 200 g dark chocolate (60-70% cocoa solids)
- Cacao nibs, chopped pistachios or freeze dried raspberries to decorate
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 raspberry powder.
- Melt White Chocolate: Finely chop the white chocolate and place in a heatproof bowl. Melt over a pan of gently simmering water or in the microwave using 30-second bursts until fully melted.
- Heat Cream: In a small saucepan, heat the double cream gently until almost boiling, then remove from heat.
- Make Ganache: Stir the hot cream into the melted white chocolate to form a smooth ganache. Add the vanilla extract, freeze dried raspberry powder, and a pinch of salt. Mix gently until the mixture is vivid pink and completely smooth. Cool it down before placing in the fridge to set for at least an hour or preferably overnight.
- Shape Truffles: Remove the ganache mixture from the fridge 30 minutes before rolling. Scoop a tablespoon-sized amount and roll between your hands to form smooth balls. Wipe your hands frequently for easier rolling. Place truffles on a lined baking sheet and refrigerate again to firm.
- Melt Dark Chocolate: Finely chop the dark chocolate and melt it gently over a pan of simmering water, stirring occasionally. Remove from heat once melted and fluid but not too warm.
- Coat Truffles: Using a fork, dip each chilled truffle into the melted dark chocolate, ensuring full coverage. Place coated truffles on a parchment-lined baking sheet to set. If the chocolate thickens, warm it gently again to maintain fluidity.
- Decorate: While the coating is still wet, decorate the truffles with cacao nibs, chopped pistachios, or extra freeze dried raspberries as desired. Allow the chocolate coating to fully set; refrigerate if preferred for faster setting.
Notes
- Yields approximately 35 truffles depending on size.
- Use high-quality white chocolate bars rather than chips for smoother ganache.
- Sieving out raspberry seeds is crucial to avoid gritty texture in ganache.
- Freeze dried raspberry powder is very hygroscopic; use promptly after blending to avoid clumping.
- Chilling ganache until firm but not overly sticky makes rolling easier; keep hands clean during shaping.
- Maintain melted dark chocolate warm and fluid but not hot to prevent melting ganache during coating.
- Freezing helps speed chilling but can make chocolate coating firmer and more difficult to dip; decorate immediately if frozen.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 3.8 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
