Name: Chocolate Raspberry Truffles Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 3 h 35 min
Cuisine: French
Ingredients: 1 package (1.25 ounces) freeze-dried raspberries (about 1 ½ cups, divided); 14 ounces white chocolate, finely chopped; 2 tablespoons unsalted butter, room temperature; ¾ cup (178.5 g) heavy whipping cream; 14 ounces bittersweet chocolate, chopped

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Introduction

These Chocolate Raspberry Truffles combine rich white and bittersweet chocolate with the bright, tangy flavor of freeze-dried raspberries. They make an elegant and irresistible treat that’s perfect for special occasions or anytime you want a luxurious homemade dessert.

The image shows multiple round chocolate truffles arranged closely on a dark wooden surface, each with a smooth, glossy dark brown chocolate coating. Some truffles have thin dark chocolate lines drizzled on top, adding a textured swirl pattern, while others are decorated with small bright red powdery sprinkles scattered lightly over their tops. The truffles vary slightly in height and shape, creating a rich and inviting contrast between the shiny chocolate and the rough red sprinkles. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (1.25 ounces) freeze-dried raspberries (about 1 ½ cups, divided)
14 ounces white chocolate, finely chopped
2 tablespoons unsalted butter, room temperature
¾ cup (178.5 g) heavy whipping cream
14 ounces bittersweet chocolate, chopped

Instructions

Step 1: Place the freeze-dried raspberries into a food processor and blend until a fine powder forms.
Step 2: Sift the raspberry powder through a fine-mesh sieve set over a small bowl to remove seeds or larger pieces. You should have about ⅓ cup of powder. Reserve about 2 teaspoons for garnish.
Step 3: In a large heatproof bowl, combine the chopped white chocolate and butter.
Step 4: Heat the heavy cream in a small saucepan over low heat until it just begins to simmer, but do not let it boil.
Step 5: Pour the hot cream over the white chocolate and butter. Let it sit for 5 minutes without stirring.
Step 6: Gently stir the mixture until smooth and fully combined.
Step 7: Add the raspberry powder one tablespoon at a time, whisking well after each addition.
Step 8: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until firm enough to scoop.
Step 9: Line a baking sheet with parchment paper.
Step 10: Using a 1-tablespoon scoop, portion out the mixture into balls (about 26 truffles) and place each on the lined baking sheet.
Step 11: Chill the truffle balls in the refrigerator for 30-45 minutes, or until firm.
Step 12: Melt the bittersweet chocolate in a large heatproof bowl using a double boiler or microwave in 20-second bursts, stirring until smooth.
Step 13: Working in small batches, remove the truffles from the refrigerator and gently drop each into the melted chocolate, covering completely.
Step 14: Using a fork, lift the chocolate-covered truffles out and transfer them to the parchment-lined baking sheet.
Step 15: While the coating is still wet, sprinkle a little of the reserved raspberry powder over the top for garnish, if desired.
Step 16: Let the truffles set at room temperature for about 1 hour, or refrigerate for 15 minutes to speed up setting.

Tips & Variations

Use high-quality chocolate for the best flavor and smooth texture.
Freeze-dried raspberry powder can also be mixed into the chocolate coating for a more intense raspberry flavor.
For a twist, roll the truffles in crushed nuts or cocoa powder instead of dipping them.

Storage

Store truffles in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze them and thaw in the refrigerator before serving. Allow refrigerated truffles to come to room temperature for about 15 minutes before enjoying for the best texture.

How to Serve

A small round plate holds several round chocolate truffles closely stacked, each covered in smooth dark chocolate with some topped in bright red powdered sprinkles and others decorated with thin dark chocolate drizzle. The truffles have a shiny texture, and one truffle is cut in half showing a pink filling inside. Around the plate on a dark wooden surface are fresh raspberries, some whole and some partially crushed, adding a vibrant red contrast. The plate is white with a subtle glaze and the scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of freeze-dried?

Fresh raspberries contain moisture, which can affect the texture and consistency of the truffles. Freeze-dried raspberries are recommended because they provide concentrated flavor without extra moisture.

How do I prevent the chocolate from seizing when melting?

Make sure no water comes into contact with the chocolate while melting. Use a dry bowl and utensils, and melt the chocolate gently over low heat or in short bursts in the microwave, stirring often.