Description
Delight in these luscious Raspberry Dark Chocolate Truffles featuring a smooth white chocolate ganache infused with vibrant freeze dried raspberry powder, coated in rich dark chocolate, and finished with decorative cacao nibs, pistachios, or raspberries. Perfect for gifting or indulgent snacking.
Ingredients
Scale
Ganache
- 340 g white chocolate chips
- 190 ml double cream (¾ cup heavy cream)
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved (40 g, 6 tablespoons powder)
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating and Decoration
- 200 g dark chocolate (60-70% cocoa solids, 7 oz)
- Cacao nibs, chopped pistachios, or freeze dried raspberries for decoration
Instructions
- Prepare Raspberry Powder: Add freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove seeds, achieving a smooth, seed-free raspberry powder.
- Melt White Chocolate: Finely chop the white chocolate and place it in a heatproof bowl. Melt gently over a pan of simmering water or microwave in 30-second bursts until smooth.
- Heat Cream: In a small saucepan, warm the double cream over gentle heat until almost boiling, then remove from heat.
- Make Ganache: Stir the hot cream into the melted white chocolate to create a smooth ganache. Add vanilla extract, raspberry powder, and a pinch of salt, stirring gently until the mixture is vivid pink and smooth. Cool, then refrigerate for at least 1 hour or overnight to set.
- Prepare Truffles: Remove ganache from fridge about 30 minutes before rolling. Scoop tablespoons of mixture and roll between hands into balls, wiping hands clean as needed. Place truffles on a lined baking sheet and refrigerate again to firm up.
- Melt Dark Chocolate: Finely chop dark chocolate and melt over simmering water, stirring occasionally. Remove from heat.
- Coat Truffles: Using a fork, dip each truffle in the melted dark chocolate ensuring full coating. Work quickly as chocolate should be warm but not hot to avoid melting the truffles. Place coated truffles on parchment-lined baking sheet.
- Decorate and Set: While chocolate is still warm, sprinkle cacao nibs, chopped pistachios, or freeze dried raspberries on top. Allow to set at room temperature or refrigerate until firm.
Notes
- This recipe yields approximately 35 truffles, depending on size.
- Use good quality white chocolate bars rather than standard white chocolate chips for best ganache texture.
- Sieving raspberry powder is essential to avoid the texture of seeds in the ganache.
- Freeze dried raspberry powder is very hygroscopic; try to use it quickly after powdering to avoid clumping.
- If ganache becomes too sticky during rolling, refrigerate longer for easier handling.
- Keep melted dark chocolate warm but not too hot to prevent melting the truffles when coating.
- For quicker setting, you can refrigerate the ganache and coated truffles, but coating may become more challenging as chocolate thickens.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 15 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
