Raspberry Truffles

These beautiful Raspberry Truffles are filled with a soft raspberry flavored white chocolate ganache and coated with thick dark chocolate. The perfect balance of tart and sweet!

Prep Time30

Chill Time2 30

Total Time3

Course: Dessert

Cuisine: American

Keyword: chocolate covered truffles, dark chocolate raspberry truffles, raspberry truffles

Servings: truffles

Ingredients

3/4 cup heavy cream
14 ounces white chocolate (high quality chips or finely chopped)
2 tablespoons unsalted butter , cubed and at room temperature
1.6 ounces freeze dried raspberries (approx 2 cups)
14 ounces dark chocolate (high quality chips or finely chopped)

Instructions

Put the freeze dried raspberries into a food processor. Blitz until they are a very fine powder. Place a sieve over a small bowl. Sift the blitzed raspberries into the bowl - this will remove most of the seeds. Set aside for now.
Put the white chocolate chips and cubed butter into a large heatproof bowl.
In a small saucepan add the heavy cream. Place over a low heat and bring to a simmer but do not allow the cream to boil.
Pour the hot cream over the white chocolate chips and butter. Leave to stand for 5 minutes.
Using a plastic spatula slowly stir the ingredients in the bowl until the chocolate chips and butter have melted and combined. (See notes for troubleshooting)
Add 5 heaping tablespoons of the raspberry powder to the bowl mix well then taste the mixture to see how strong the raspberry flavor is. Add extra powder as needed (we typically use 10 tablespoons total.)
Put some plastic wrap over the bowl and transfer it to the fridge for 2 hours.
Line a baking sheet with parchment paper.
When the mixture has firmed up scrape out a heaping teaspoonful and roll into a ball using your hands. Place the ball on the parchment paper. Repeat for the remaining mixture. You should be able to make approximately 25 balls.
Put the tray into the fridge for 30 minutes.
Meanwhile, melt the dark chocolate in a large bowl. You can do this in very short bursts in the microwave or by setting the bowl over a double boiler (saucepan filled with an inch of boiling water).
Use a dipping tool or two forks to plunge each ball into the melted chocolate. Tap off the excess and put back on the tray to set at room temperature.
Optional: Sprinkle some of the leftover raspberry powder on top of some of the truffles while the chocolate is still wet.

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