Description
Delight in these elegant Raspberry Dark Chocolate Truffles featuring a smooth white chocolate ganache infused with vibrant freeze dried raspberry powder, coated in rich dark chocolate, and garnished with cacao nibs, pistachios, or more raspberries. Perfect for a decadent treat or gift.
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 decoration
Instructions
- Prepare Raspberry Powder: Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Sieve carefully to remove seeds, leaving a smooth powder.
- Melt White Chocolate: Finely chop the white chocolate and melt in a heatproof bowl over simmering water or microwave in 30-second bursts until smooth.
- Heat Cream: Warm the double cream in a small saucepan over gentle heat until almost boiling, then remove from heat.
- Create Ganache: Pour the hot cream over the melted white chocolate and stir to form a smooth ganache. Mix in vanilla extract, raspberry powder, and a pinch of salt until the mixture turns vivid pink and smooth.
- Chill Ganache: Allow the ganache to cool, then refrigerate for at least 1 hour or overnight until set.
- Roll Truffles: Remove ganache from fridge 30 minutes before rolling. Scoop a tablespoon and roll between hands to form balls. Clean hands regularly. Place balls on a lined baking sheet and chill again to firm up.
- Melt Dark Chocolate: Chop dark chocolate and melt over simmering water, stirring occasionally. Ensure the water does not touch the bowl.
- Coat Truffles: Using a fork, dip each truffle into melted dark chocolate, ensuring complete coverage. Place on parchment-lined baking sheet.
- Decorate and Set: While chocolate is still wet, decorate with cacao nibs, pistachios, or freeze dried raspberries. Chill to allow chocolate coating to set completely.
Notes
- This recipe yields approximately 35 truffles depending on size.
- Use good quality white chocolate bars rather than chips for a smoother ganache texture.
- Sieving raspberry powder is essential to avoid gritty seeds in the ganache.
- Freeze dried fruit powder absorbs moisture quickly; work promptly to maintain powder texture.
- Ensure ganache is firm enough before rolling but not too sticky for easy shaping.
- Keep melted dark chocolate warm enough for smooth coating, but not so hot as to melt the truffles.
- Clean hands often when rolling to prevent sticking.
- Cooling the ganache in the freezer speeds up setting but can make coating more difficult as the chocolate cools quickly.
- Decorate truffles immediately after dipping before chocolate sets for best results.
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 9 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 10 mg
