Raspberry Truffles

5 from 6 votes

Raspberry Truffles are filled with a soft fruit-flavored white chocolate ganache and coated with thick bittersweet chocolate.

Prep Time30

Cook Time0

Total Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 206kcal

Author: Jennifer Fishkind

Ingredients

¾ cup heavy cream
14 ounces white chocolate high quality chips or finely chopped
2 tablespoons unsalted butter chopped and at room temperature
1.6 ounces (approx 2 cups) freeze dried raspberries
14 ounces bittersweet chocolate high quality chips or finely chopped

Instructions

Put the freeze dried raspberries into a food processor. Blitz until they are a very fine powder.
Place a sieve over a small bowl. Sift the blitzed raspberries into the bowl. This will remove most of the seeds. Set aside for now.
Put the white chocolate chips and chopped butter into a large heatproof bowl.
In a small saucepan add the heavy cream. Place over a low heat and bring to a simmer but do not allow the cream to bowl.
Pour the hot cream over the white chocolate chips and butter. Leave to stand for 5 minutes.
Using a plastic spatula slowly stir the ingredients in the bowl until the chocolate chips and butter have melted and combined. (See notes for troubleshooting)
Add 5 heaped tbsps of the raspberry powder to the bowl mix well then taste the mixture to see how strong the raspberry flavor is. Add extra powder as needed. We used 10 tbsps total.
Put some cling wrap over the bowl and put it into the fridge for 2 hours.
Line a baking sheet with parchment paper.
When the mixture has firmed up scrape out a heaped teaspoonful and roll into a ball using your hands. Place the ball on the parchment paper. Repeat for the remaining mixture. You should be able to make approximately 25 balls.
Put the tray into the fridge for half an hour.
Meanwhile, melt the bittersweet chocolate in a large bowl. You can do this in very short bursts in the microwave or by setting the bowl over a Bain Marie (saucepan filled with an inch of boiling water).
Use a dipping tool or two forks to plunge each ball into the melted chocolate. Tap off the excess and put back on the tray to set at room temperature.
Optional: Sprinkle some of the leftover raspberry powder on top of some of the truffles while the chocolate is still wet.
Enjoy!

Notes

Storage:

To Store: Store your truffles in an airtight container at room temperature for 2-3 days or in the refrigerator for 2 weeks.
To Freeze: You can freeze truffles in an airtight container for up to 3 months.

Tips:

You can buy vacuum packed freeze dried raspberries from Amazon, a health food store, or in the fruits and nuts section of your local grocery store.
I recommend using whole freeze dried raspberries and then blitzing them yourself. When bought in powder form, it can tend to clump.
You don’t have to sieve out the seeds but I prefer the texture without seeds.
When you heat the cream, remove the heat source as soon as the cream starts to steam and small bubbles appear on the surface. If you allow the cream to boil you will scorch it and this will affect the flavor.
The white chocolate ganache should not set completely hard, it will take a couple of hours to firm up in the fridge. Once you’ve rolled the balls, pop them back into the fridge while you melt the bittersweet chocolate. This will make them easier to dip.
If you want to make smaller or larger truffles, just scoop out and roll more or less of the ganache.
You might find you have some of the melted bittersweet chocolate leftover after all the truffles have been dipped. This is necessary since there needs to be enough melted chocolate in the bowl to effectively plunge the truffles into.
Setting the truffles at room temperature instead of in the fridge ensures a perfectly smooth texture and you won’t get white areas on the truffles themselves.

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