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Chocolate Raspberry Truffles Recipe

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★★★★★

5 from 63 reviews

These decadent Chocolate Raspberry Truffles combine the tart brightness of freeze-dried raspberries with the rich creaminess of white and bittersweet chocolate. Rolled in a smooth chocolate coating and garnished with raspberry powder, these bite-sized treats are perfect for special occasions or an indulgent dessert.

Ingredients

Scale

Raspberry Powder

  • 1 package (1.25 ounces) freeze-dried raspberries (about 1 ½ cups), divided

Truffle Base

  • 14 ounces white chocolate, finely chopped
  • 2 tablespoons unsalted butter, room temperature
  • ¾ cup (178.5 g) heavy whipping cream

Chocolate Coating

  • 14 ounces bittersweet chocolate, chopped

Instructions

  1. Prepare Raspberry Powder: Place freeze-dried raspberries into a food processor and blend until a fine powder forms. Sift this powder through a fine-mesh sieve into a small bowl to remove seeds and larger bits. Reserve about 2 teaspoons for garnishing later.
  2. Make Truffle Mixture: Put the chopped white chocolate and butter into a large heatproof bowl. In a small saucepan, heat the heavy cream over low heat until it just begins to simmer, avoiding boiling. Pour the hot cream over the chocolate and butter. Let it sit undisturbed for 5 minutes.
  3. Combine Ingredients: Gently stir the mixture until smooth and fully melted. Gradually add the raspberry powder one tablespoon at a time, whisking thoroughly after each addition until fully incorporated.
  4. Chill Truffle Base: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until the mixture is firm enough to scoop.
  5. Scoop Truffle Balls: Line a baking sheet with parchment paper. Using a 1-tablespoon scoop, portion the mixture into balls (about 26), placing each on the lined sheet. Chill again for 30-45 minutes until firm.
  6. Melt Bittersweet Chocolate: Place chopped bittersweet chocolate in a heatproof bowl and melt using a double boiler method or microwave in 20-second bursts, stirring between each until smooth.
  7. Coat Truffles: Working in small batches, dip each truffle into the melted chocolate making sure it is fully covered. Lift with a fork and use a toothpick or second fork to transfer it back onto the parchment-lined sheet.
  8. Garnish and Set: While the coating is still wet, sprinkle reserved raspberry powder over each truffle for a decorative touch. Let truffles set at room temperature for about 1 hour or refrigerate for 15 minutes to speed up setting.
  9. Store: Keep truffles stored in an airtight container in the refrigerator for up to 1 week or freeze for longer preservation.

Notes

  • Make sure not to let the cream boil else it may affect the texture.
  • Work with small batches when coating truffles to avoid melting the truffles.
  • Use a 1-tablespoon scoop for consistent truffle sizes.
  • Freeze truffles for longer storage, thaw in the refrigerator before serving.
  • Using a double boiler prevents chocolate from burning when melting.

Keywords: chocolate truffles, raspberry truffles, white chocolate truffles, homemade truffles, gourmet dessert

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