Description
Delicious raspberry chocolate truffles made with creamy ganache and a rich chocolate coating.
Ingredients
Scale
- 1⅓ cups frozen raspberries
- ¼ cup powdered sugar
- ¼ cup heavy whipping cream
- 7 oz good-quality white chocolate, finely chopped
- 1 tablespoon water (only if needed)
- 7 oz dark chocolate (52%–70% cocoa)
- Pink chocolate, ruby chocolate, or candy melts
Instructions
- Prepare the Raspberry Purée: Defrost raspberries, blend until smooth, then strain to remove seeds.
- Reduce the Purée: Cook strained purée with powdered sugar until reduced by half.
- Add the Cream: Stir in heavy cream until smooth and glossy.
- Make the Ganache: Pour warm raspberry mixture over chopped white chocolate and stir until melted.
- Chill the Ganache: Cover and refrigerate for 2 hours until firm enough to scoop.
- Shape the Truffles: Roll ganache into 1-inch balls and chill again briefly.
- Melt the Chocolate: Melt dark chocolate gently until smooth.
- Dip the Truffles: Dip each truffle, shake off excess, and place on parchment.
- Set and Decorate: Refrigerate until set and drizzle with pink chocolate if desired.
Notes
- For extra decoration, use pink chocolate or candy melts to drizzle over the truffles.
- Make sure to chill the ganache thoroughly to achieve the best texture for rolling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling, Melting, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 20mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 5mg