Description
Delight in these luscious Chocolate Raspberry Truffles featuring a smooth, tangy raspberry ganache enveloped in rich dark chocolate. Perfectly balanced between tart and sweet, these elegant treats are ideal for special occasions or a decadent everyday indulgence.
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, for adjusting puree consistency)
Dipping
- 7 oz Dark chocolate (52% to 70% cocoa)
Decoration (optional)
- Pink chocolate such as ruby chocolate or pink candy melts
Instructions
- Defrost and Prepare Raspberries: Start by defrosting the frozen raspberries completely. This softens them for easier blending.
- Chop White Chocolate: Finely chop the white chocolate into small pieces and set aside. Finely chopped chocolate melts more uniformly when mixed with the puree.
- Puree Raspberries: Add the thawed raspberries into a blender and blend until completely smooth. Pour the puree through a strainer to remove seeds. If the puree seems too thick, add a small amount of water to maintain a smooth, loose consistency.
- Sweeten and Cook Puree: In a saucepan over medium heat, combine the raspberry puree and powdered sugar. Bring to a boil while stirring frequently. Once boiling, reduce heat to low and simmer, stirring often, until the mixture reduces by about half, approximately 25 minutes.
- Add Cream: Stir in the heavy whipping cream until fully incorporated into the raspberry mixture.
- Melt White Chocolate with Raspberry Mixture: Place the chopped white chocolate into a large bowl. Pour the warm raspberry mixture over the chocolate. Stir until the chocolate is completely melted and the mixture is smooth. Optionally, you can place the bowl over a warm water bath to assist melting.
- Chill Ganache: Cover the bowl with plastic wrap and refrigerate for at least 2 hours until the ganache firms up.
- Shape Truffles: Scoop out the firm ganache and, using your hands, roll it into small balls about 1 inch in diameter.
- Melt Dark Chocolate: Melt the dark chocolate gently until smooth and glossy.
- Dip Truffles in Dark Chocolate: Using a fork, dip each truffle into the melted dark chocolate, shaking gently to allow excess chocolate to drip back into the bowl.
- Set Coated Truffles: Place the dipped truffles onto a baking sheet lined with parchment paper. Repeat for all truffles.
- Refrigerate to Set: Place the baking sheet in the refrigerator for approximately 25 minutes to allow the chocolate coating to set firmly.
- Optional Decoration: For an extra touch, you may drizzle or coat truffles with pink chocolate or ruby chocolate once set.
- Reuse Excess Chocolate: Spread any remaining melted chocolate on parchment paper and let it set; this can be used again later.
Notes
- Finely chopping the white chocolate is crucial for smooth melting and texture.
- If raspberry puree is too thick, add only a tablespoon or less of water to achieve the right consistency.
- Refrigerate the ganache until firm enough to handle for easy shaping.
- Ensure the melted dark chocolate is smooth and warm but not too hot to avoid melting the ganache inside during dipping.
- Store truffles in an airtight container in the refrigerator for up to one week.
Nutrition
- Serving Size: 1 truffle (approx. 30g)
- Calories: 150
- Sugar: 14g
- Sodium: 10mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
