Irresistibly Indulgent Raspberry Dark Chocolate Truffles Recipe
Raspberry Dark Chocolate Truffles combine rich chocolate and tart raspberries for a decadent treat.
Equipment
- Heatproof bowl
- Saucepan
- Sieve
- baking sheet
Ingredients
For the Truffle Base
- 340 g white chocolate chips Provides a creamy foundation; switch to milk chocolate for a sweeter flavor.
- 190 ml double cream Essential for a luxurious ganache.
- 1.5 cups freeze-dried raspberries Adds vibrant flavor and color.
- 1 teaspoon vanilla extract Enhances flavor depth.
- 1 pinch salt Balances sweetness.
For the Truffle Coating
- 200 g dark chocolate (60-70% cocoa solids) Provides a rich contrast to the creamy filling.
For Decoration
- cacao nibs Optional but recommended for added complexity.
- chopped pistachios Provides color and a slight nutty flavor.
- extra freeze-dried raspberries Optional but enhances visual appeal.
Instructions
Truffle Preparation
- Blend the freeze-dried raspberries into a fine powder, using a sieve to remove seeds.
- Chop the white chocolate and melt it in a heatproof bowl over simmering water or in the microwave.
- Heat the double cream in a saucepan until just boiling, then pour it over the melted chocolate.
- Add the raspberry powder, vanilla extract, and a pinch of salt into the ganache and mix thoroughly.
- Once cooled, refrigerate until firm, about 1 hour.
- Roll the ganache into small balls and place them on a lined baking sheet.
- Melt the dark chocolate and dip each truffle to coat, then return them to the lined sheet.
- While the coating is wet, sprinkle desired toppings on each truffle.
Notes
Use high-quality chocolate and fresh raspberries for the best taste.