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Raspberry Chocolate Truffles Recipe

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★★★★★

4.4 from 125 reviews

Delight in these luscious Raspberry Chocolate Truffles, combining the tartness of freeze-dried raspberries with creamy white chocolate filling, enrobed in rich dark chocolate and garnished with raspberry dust. Perfectly bite-sized and elegantly smooth, these truffles are a sophisticated treat for any occasion.

Ingredients

Scale

Filling

  • 1 oz freeze dried raspberry (28 g)
  • 6 oz white chocolate melting wafers (170 g)
  • 3 oz heavy cream (85 g)

Coating

  • 8 oz dark chocolate melting wafers (227 g)
  • Extra freeze dried raspberry (for garnish)

Instructions

  1. Grind Raspberries: Add the freeze dried raspberry to a food processor and grind into a fine powder. Let the powder settle before opening the food processor to avoid airborne dust, then transfer it to a bowl containing the white chocolate melting wafers.
  2. Prepare Ganache Filling: Heat the heavy cream in a small saucepan over medium heat until it reaches a simmer but does not boil. Pour the hot cream over the white chocolate and raspberry powder mixture. Let it sit undisturbed for a few minutes to soften the chocolate, then stir gently in even circular motions with a spatula until the chocolate has fully melted and the raspberry powder is thoroughly incorporated.
  3. Chill Filling: Refrigerate the raspberry white chocolate ganache for 45 minutes to 1 hour, allowing it to firm up but remain pliable for shaping.
  4. Portion and Shape: Use a small ice cream scoop to divide the ganache into 13 equal portions. Roll each portion between your palms to form smooth balls. Place these truffle balls onto a parchment-lined baking sheet and refrigerate for 1 hour to firm up further.
  5. Melt Dark Chocolate: Set a heatproof bowl over a pot of simmering water (double boiler). Add the dark chocolate melting wafers and stir continuously with a spatula as they melt gently. When mostly melted, remove from heat and continue stirring off the heat until completely smooth and glossy.
  6. Dip and Coat Truffles: Dip the bottom of each truffle briefly into the melted dark chocolate, then place it on the tip of a fork. Use a spoon to drizzle the melted chocolate over the top, ensuring each truffle is fully covered.
  7. Decorate: Allow excess chocolate to drip off before transferring the coated truffle back onto the parchment-lined baking sheet. Repeat this process for all truffles. While the coating is still wet, drizzle any remaining melted chocolate over the truffles and sprinkle with crushed freeze dried raspberry for a vibrant decorative finish.
  8. Final Chill: Return the tray to the refrigerator for 30 minutes to 1 hour to let the chocolate shell harden completely and set.

Notes

  • Ensure heavy cream is just simmering to prevent seizing the chocolate.
  • Use parchment paper to prevent sticking during chilling.
  • For easier rolling, wear food-safe gloves to prevent warming the ganache too much with your hands.
  • Store truffles in an airtight container in the refrigerator and consume within one week for best freshness.
  • Using a double boiler ensures gentle melting of chocolate without burning.

Keywords: Raspberry Chocolate Truffles, white chocolate ganache, dark chocolate coating, raspberry powder, homemade truffles, elegant dessert, holiday sweets

Find it online: https://nayabaker.com/raspberry-chocolate-truffles-recipe/