Description
Indulge in these decadent Chocolate Raspberry Truffles, combining a luscious raspberry ganache center made from fresh raspberries and white chocolate, dipped in rich dark chocolate. These elegant, bite-sized treats are perfect for special occasions or a gourmet dessert.
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 thinning puree)
Dipping
- 7 oz Dark chocolate (52% to 70% cocoa)
Decoration (optional)
- Pink chocolate such as ruby chocolate or pink candy melts
Instructions
- Defrost the Raspberries: Begin by letting the frozen raspberries thaw completely to prepare them for blending.
- Chop White Chocolate: Finely chop the white chocolate into small pieces. This ensures even melting when combined with the raspberry puree.
- Prepare Raspberry Puree: Place the thawed raspberries in a blender and puree them until smooth.
- Strain Puree: Pour the raspberry puree through a fine strainer to remove seeds. Add a small amount of water if the puree is too thick to achieve a smooth, sauce-like texture.
- Cook Raspberry Mixture: Transfer the strained raspberry puree to a saucepan and add powdered sugar. Heat over medium heat until it comes to a boil while stirring frequently.
- Reduce Mixture: Lower heat to low and continue stirring often, letting the mixture reduce by about half, which takes approximately 25 minutes.
- Add Cream: Stir in the heavy whipping cream until fully incorporated for a smooth texture.
- Melt White Chocolate with Puree: Place chopped white chocolate in a large bowl. Pour the warm raspberry mixture over it and stir until the chocolate is fully melted and the mixture is smooth. Using a warm water bath under the bowl can help melt the chocolate evenly.
- Chill Ganache: Cover the bowl with plastic wrap and refrigerate for 2 hours until the ganache firms up.
- Form Truffles: Scoop out the chilled ganache and roll into small balls about 1 inch in diameter using your hands.
- Melt Dark Chocolate: Melt the dark chocolate for dipping.
- Dip Truffles: Using a fork, dip each ganache ball into the melted dark chocolate, shaking off excess chocolate before placing on a parchment-lined baking sheet.
- Set Coating: Refrigerate the truffles for about 25 minutes until the chocolate coating is firm.
- Optional Decoration: If desired, drizzle or coat with pink chocolate or pink candy melts to decorate the truffles.
- Reuse Excess Chocolate: Spread any remaining melted chocolate on parchment to set, then break into pieces for later use.
Notes
- Finely chopping white chocolate ensures it melts evenly and smoothly in the raspberry puree.
- Straining the raspberry puree removes seeds for a silky texture.
- Reducing the raspberry mixture concentrates the flavor and thickens the ganache.
- Using a warm water bath can help melt white chocolate gently, preventing it from seizing.
- Keep truffles refrigerated to maintain shape and freshness.
- Excess melted chocolate can be reused by hardening it on parchment paper and breaking into shards.
Nutrition
- Serving Size: 1 truffle (about 25g)
- Calories: 120
- Sugar: 12g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
