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Chocolate Raspberry Truffles Recipe

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★★★★★

4.7 from 130 reviews

Delight in these elegant Chocolate Raspberry Truffles featuring a luscious raspberry ganache center enveloped in rich dark chocolate. The ganache is made from fresh raspberry puree, powdered sugar, cream, and white chocolate, creating a balanced fruity and creamy filling, beautifully coated with smooth dark chocolate for a perfect bite-sized treat.

Ingredients

Scale

Raspberry Ganache

  • 1 ⅓ cup Frozen raspberries
  • ¼ cup Powdered sugar
  • ¼ cup Heavy whipping cream
  • 7 oz Good quality white chocolate
  • 1 TBSP Water (optional, to adjust puree consistency)

Dipping

  • 7 oz Dark chocolate (52% to 70% cocoa)

Decoration (optional)

  • Pink chocolate such as ruby chocolate or pink candy melts

Instructions

  1. Defrost Raspberries: Begin by thawing the frozen raspberries fully to prepare for making the ganache.
  2. Chop White Chocolate: Finely chop the white chocolate into small pieces to ensure smooth and even melting later in the process.
  3. Puree Raspberries: Place the thawed raspberries in a blender and blend until they are completely pureed, then strain through a fine mesh sieve to remove seeds. Add a small amount of water if necessary to keep the puree slightly fluid but still thick.
  4. Cook Raspberry Mixture: In a saucepan, combine the raspberry puree and powdered sugar. Heat over medium heat, stirring frequently until it boils. Reduce to low heat and simmer, stirring often, until the mixture is reduced by half, approximately 25 minutes.
  5. Add Cream: Stir in the heavy whipping cream thoroughly into the reduced raspberry mixture to blend well.
  6. Melt Chocolate and Combine: Place the chopped white chocolate in a large bowl. Pour the warm raspberry mixture over the chocolate and stir until the chocolate is fully melted and the ganache is smooth. To assist melting, you can place the bowl over a warm water bath.
  7. Chill Ganache: Cover the bowl with plastic wrap and refrigerate for 2 hours until the ganache firms up.
  8. Shape Truffles: Scoop the chilled ganache and, using your hands, roll into small balls approximately 1 inch in diameter.
  9. Melt Dark Chocolate: Melt the dark chocolate until smooth. Using a fork, dip each ganache ball into the melted dark chocolate, shaking gently to remove excess coating.
  10. Set Truffles: Place the dipped truffles onto a baking sheet lined with parchment paper. Repeat until all truffles are coated.
  11. Refrigerate: Chill the truffles in the fridge for about 25 minutes to allow the chocolate coating to fully set.
  12. Optional Decoration: If desired, decorate with melted pink chocolate or candy melts once the coating is set for an attractive finish.
  13. Reuse Excess Chocolate: Spread any leftover melted dark chocolate on parchment and allow to harden for future use.

Notes

  • Finely chopping the white chocolate is crucial for even melting and a smooth ganache.
  • Straining the raspberry puree removes seeds for a silky texture.
  • Simmering until reduced by half intensifies the raspberry flavor and thickens the ganache base.
  • Use a warm water bath if needed to ensure the chocolate melts smoothly without seizing.
  • Chilling the ganache twice ensures easy shaping and a clean coating process.
  • Ensure excess chocolate is allowed to drip off truffles to avoid thick uneven coatings.
  • Optional pink chocolate decoration adds a festive touch but is not necessary.

Keywords: Chocolate Raspberry Truffles, Raspberry Ganache, White Chocolate, Dark Chocolate, Homemade Truffles, Elegant Chocolate Treats

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