Description
Delight in these Raspberry Dark Chocolate Truffles, featuring a smooth white chocolate raspberry ganache coated in rich dark chocolate. With a vibrant pink hue from freeze dried raspberry powder and a crunchy topping of cacao nibs, pistachios, or extra raspberries, these indulgent treats are perfect for any chocolate lover looking for a fruity twist.
Ingredients
Scale
Ganache
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating and Decoration
- 200 g dark chocolate (60-70% cocoa solids)
- Cacao nibs, chopped pistachios or freeze dried raspberries for decorating
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 all seeds for a smooth texture.
- Melt White Chocolate: Finely chop the white chocolate and melt it in a heatproof bowl over gently simmering water or in the microwave in 30 second increments, stirring until smooth.
- Heat Cream: Warm the double cream gently in a small saucepan until almost boiling, then remove from heat.
- Make Ganache: Stir the hot cream into the melted white chocolate until smooth. Mix in vanilla extract, raspberry powder, and a pinch of salt until the ganache is vivid pink and smooth. Allow to cool, then refrigerate for at least 1 hour or overnight to set.
- Form Truffles: Remove the ganache from the fridge 30 minutes before shaping. Scoop a tablespoon of mixture and roll between your hands to form balls. Place on a lined baking sheet and refrigerate again to firm up.
- Melt Dark Chocolate: Finely chop the dark chocolate and melt over simmering water, stirring occasionally. Ensure the water does not touch the bowl. Remove from heat once smooth.
- Coat Truffles: Using a fork, dip each truffle into warm dark chocolate to fully coat without melting the ganache. Place coated truffles on parchment-lined baking sheet.
- Decorate and Set: Before the coating sets, sprinkle with cacao nibs, chopped pistachios, or freeze dried raspberries. Allow to set fully at room temperature or in the fridge.
Notes
- This recipe yields approximately 35 truffles depending on size.
- Use high-quality white chocolate bars rather than chips for a better ganache texture.
- Sieving raspberry powder is essential to avoid crunchy seeds in the ganache.
- Freeze dried fruit powder is highly hygroscopic; avoid leaving it exposed to air to prevent clumping.
- Warm the chocolate before adding powder to avoid clumps; whisk if necessary for smooth ganache.
- Keep your hands clean while rolling truffles to prevent sticking and ensure smooth shapes.
- Chilling the truffles before coating helps with rolling and dipping.
- Maintain melted chocolate at a warm, fluid temperature but not hot enough to melt the truffles during coating.
- You can speed up setting by refrigerating, but this may make dipping slightly more challenging.
- Decorate immediately after dipping for best appearance and texture.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 15 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
