Description
These Raspberry Dark Chocolate Truffles are creamy white chocolate ganache infused with freeze-dried raspberry powder, coated in rich dark chocolate. They offer a vivid pink, smooth texture with a tangy berry flavor and make an elegant, delicious treat for any occasion.
Ingredients
Scale
Main Ingredients
- 340 g white chocolate chips
- 190 ml double cream (¾ cup heavy cream)
- 1 ½ cups freeze dried raspberries (40 g), blended into a powder and sieved to remove seeds
- 1 teaspoon vanilla extract
- 1 pinch salt
- 200 g dark chocolate (60-70% cocoa solids)
Decoration
- Cacao nibs, chopped pistachios, or freeze dried raspberries to decorate
Instructions
- Prepare Raspberry Powder: Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove the seeds to ensure a smooth ganache without raspberry seeds.
- Melt White Chocolate: Finely chop the white chocolate and place it in a heatproof bowl. Melt gently over a pan of simmering water or in 30-second bursts in the microwave until smooth.
- Heat Cream: In a small saucepan, gently heat the double cream until it nearly reaches boiling point, then remove from heat.
- Make Raspberry Ganache: Stir the hot cream into the melted white chocolate until smooth. Mix in the vanilla extract, raspberry powder, and a pinch of salt until the mixture is vivid pink and uniform. Cool slightly, then refrigerate to set for at least 1 hour or overnight.
- Shape Truffles: Remove ganache from fridge 30 minutes before rolling. Scoop a tablespoon of mixture and roll between your hands to form balls. Wipe your hands regularly for easier rolling. Place the balls on a lined baking sheet and return to chill until firm.
- Melt Dark Chocolate: Finely chop dark chocolate and melt over simmering water, stirring occasionally. Remove from heat once smooth but keep warm enough to remain fluid without melting the truffles.
- Coat Truffles: Using a fork, dip each chilled truffle into the melted dark chocolate to fully coat. Allow excess chocolate to drip back into the bowl. Place coated truffles on parchment-lined baking sheet.
- Decorate and Set: While chocolate is still wet, decorate truffles with cacao nibs, chopped pistachios, or freeze dried raspberries. Chill again until the chocolate coating is set.
Notes
- This recipe yields approximately 35 truffles depending on the size.
- Use good quality white chocolate bars rather than chips for best ganache texture and flavor.
- Sieving the raspberry powder is essential to remove seeds for a smooth ganache consistency.
- Freeze-dried fruit powder is very hygroscopic; avoid leaving it exposed to air for more than 5-10 minutes to prevent clumping.
- If the raspberry powder clumps, whisking vigorously can help smooth the ganache.
- Roll chilled ganache balls with clean hands and keep them cold before coating.
- Keep dark chocolate melted but not too hot to avoid melting ganache when dipping.
- For faster chilling, you can use the freezer, but coating may become more challenging as chocolate cools quickly.
- Decorate immediately after coating for best results.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
