Description
Decadent and fruity Chocolate Raspberry Truffles featuring a smooth blend of white chocolate infused with freeze-dried raspberry powder, coated in rich bittersweet chocolate, and garnished with vibrant raspberry dust. These elegant, bite-sized treats deliver a perfect balance of sweet and tart flavors, ideal for special occasions or as a luxurious homemade gift.
Ingredients
Scale
Truffle Mixture
- 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
Coating
- 14 ounces bittersweet chocolate, chopped
Instructions
- Blend freeze-dried raspberries into powder: Place the freeze-dried raspberries into a food processor and blend until a fine powder forms, breaking down the raspberries thoroughly.
- Sift raspberry powder: Set a fine-mesh sieve over a small bowl and sift the raspberry powder to remove seeds or larger bits, aiming to yield approximately ⅓ cup of fine powder. Reserve about 2 teaspoons for garnish and set aside the remainder.
- Combine white chocolate and butter: Place the chopped white chocolate and room temperature butter into a large heatproof bowl, ready for melting.
- Heat the heavy cream: In a small saucepan, gently heat the heavy whipping cream over low heat until it begins to simmer. Do not allow it to boil, to preserve smoothness.
- Pour hot cream over chocolate and butter: Pour the hot cream over the white chocolate and butter mixture. Let it sit undisturbed for 5 minutes to allow melting.
- Stir until smooth: Gently stir the mixture with a whisk until the chocolate and butter are fully melted and the mixture is smooth and glossy.
- Add raspberry powder: Gradually whisk in the raspberry powder one tablespoon at a time, ensuring thorough incorporation after each addition to create a vibrant, flavored ganache.
- Chill the mixture: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours or until the mixture firms enough to scoop and shape.
- Prepare baking sheet: Line a baking sheet with parchment paper to prevent sticking and to hold the truffles during chilling.
- Portion and shape truffles: Using a 1-tablespoon scoop, portion the chilled ganache into balls, placing each on the parchment-lined baking sheet. This should yield about 26 truffles.
- Chill truffle balls: Refrigerate the truffle balls for 30 to 45 minutes, or until they become firm enough to handle without melting.
- Melt bittersweet chocolate: Place the chopped bittersweet chocolate in a heatproof bowl. Melt it using a double boiler setup, ensuring no water touches the chocolate, or microwave in 20-second intervals, stirring between each until smooth and fully melted.
- Coat truffles in chocolate: Remove the truffles from the refrigerator in small batches to keep firm. One at a time, dip each truffle completely into the melted bittersweet chocolate, ensuring even coating.
- Place coated truffles on baking sheet: Use a fork to lift the coated truffle out of the chocolate and slide it gently onto the parchment-lined baking sheet using a toothpick or another fork.
- Garnish with raspberry powder: While the chocolate coating is still wet, sprinkle a little of the reserved raspberry powder over the tops of the truffles for a decorative and flavorful finish.
- Allow truffles to set: Let the truffles rest at room temperature for about 1 hour to fully set, or refrigerate for 15 minutes to speed up the process.
- Store truffles properly: Keep the truffles in an airtight container in the refrigerator for up to 1 week, or freeze them for longer-term storage.
Notes
- For best results, use high-quality white and bittersweet chocolates to enhance flavor and texture.
- Ensure heavy cream is heated gently to avoid scorching which could affect smoothness.
- Freeze-dried raspberries add a bright tartness and natural fruit flavor; do not substitute with fresh raspberries.
- Chilling times are essential for ease of shaping and coating truffles.
- Double boiler melting is preferred for smooth chocolate; microwaving requires close attention to prevent burning.
- Truffles can be stored refrigerated for up to one week or frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French
Keywords: chocolate truffles, raspberry truffles, white chocolate, bittersweet chocolate, freeze-dried raspberries, homemade chocolates, dessert bites, party sweets
