Chocolate Raspberry Truffles
If you love the bold pairing of chocolate and raspberries, these Chocolate Raspberry Truffles are a treat you’ll want to make again and again!
Servings: 26 truffles
Calories: 193kcal
Ingredients
- 1 package (1.25 ounces) freeze-dried raspberries, about 1 ½ cups, divided
- 14 ounces white chocolate finely chopped
- 2 tablespoons unsalted butter, room temperature
- ¾ cup (178.5 g) heavy whipping cream
- 14 ounces bittersweet chocolate, chopped
Instructions
- Place the freeze-dried raspberries into a food processor and blend until a fine powder forms.
- Set a fine-mesh sieve over a small bowl. Sift the raspberry powder to remove seeds or larger bits. (You should have about ⅓ cup of powder from 1 ½ cups of freeze-dried raspberries.) Set the powder aside, reserving about 2 teaspoons for garnish.
- Place the chopped white chocolate and butter into a large heatproof bowl.
- In a small saucepan, add the heavy cream. Heat over low heat until it just begins to simmer, do not let it boil.
- Pour the hot cream over the white chocolate and butter. Let it sit for 5 minutes without stirring.
- Gently stir the mixture until smooth and fully combined and melted.
- Add the raspberry powder, one tablespoon at a time, whisking well after each addition.
- Cover the bowl tightly with plastic wrap and refrigerate for 2 hours, or until the mixture is firm enough to scoop.
- Line a baking sheet with parchment paper.
- Using a 1-tablespoon scoop, portion out the mixture into balls (makes about 26 truffles), placing each on the lined baking sheet.
- Chill the balls in the refrigerator for 30-45 minutes, or until firm.
- When ready, place the chopped bittersweet chocolate into a large heatproof bowl. Melt the chocolate using a double boiler (set the bowl over a saucepan with an inch of simmering water, making sure no water touches the chocolate) or in the microwave in 20-second bursts, stirring between each until smooth.
- Remove the truffles from the refrigerator in small batches to prevent them from getting too soft. Working one at a time, gently drop each truffle into the melted chocolate, making sure it is completely covered.
- Using a fork, lift out the chocolate-covered truffles. Use a toothpick or another fork to slide the truffle onto the parchment-lined baking sheet.
- While the coating is still wet, sprinkle a little reserved raspberry powder over the top for garnish, if desired.
- Let the truffles set at room temperature for about 1 hour, or refrigerate for 15 minutes to speed up setting.
- Store in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
Nutrition
Serving: 1truffle | Calories: 193kcal