Description
Indulge in these luscious Chocolate Raspberry Truffles, featuring a smooth raspberry ganache center enveloped in rich dark chocolate. The ganache is made with fresh raspberry puree, white chocolate, and a touch of cream, offering a perfect balance of tart and sweet flavors. Coated in dark chocolate, these truffles provide a decadent treat ideal for special occasions or gifting.
Ingredients
Scale
Raspberry Ganache
- 1 ⅓ cup Frozen raspberries
- ¼ cup Powdered sugar
- ¼ cup Heavy whipping cream
- 7 oz Good quality white chocolate, finely chopped
- 1 TBSP Water (if needed to thin the puree)
Dipping
- 7 oz Dark chocolate (52% to 70% cocoa)
Decoration (optional)
- Pink chocolate such as ruby chocolate or pink candy melts
Instructions
- Defrost and Puree Raspberries: Begin by defrosting the frozen raspberries. Once thawed, blend them thoroughly until you achieve a smooth puree.
- Strain the Puree: Pour the raspberry puree through a fine strainer to remove seeds. If the puree is too thick, add a tablespoon of water to thin it slightly, maintaining a pureed consistency.
- Cook Raspberry Mixture: In a saucepan over medium heat, combine the raspberry puree and powdered sugar. Stir frequently and bring the mixture to a boil.
- Reduce the Puree: Lower the heat and continue to cook the mixture on low, stirring often, until it reduces by half. This should take approximately 25 minutes.
- Add Cream and Combine with White Chocolate: Remove the saucepan from heat, stir in the heavy whipping cream until fully incorporated. Pour this warm mixture over the finely chopped white chocolate in a large bowl. Stir until the chocolate melts completely and the ganache is smooth. To help melt the white chocolate evenly, you may place the bowl over a warm water bath.
- Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for 2 hours, or until the ganache firms up sufficiently for shaping.
- Shape Truffles: Using a spoon or small scoop, portion the ganache and roll into 1-inch diameter balls with your hands.
- Melt Dark Chocolate: Gently melt the dark chocolate until smooth, taking care not to overheat.
- Dip Truffles in Chocolate: Using a fork, dip each ganache ball into the melted dark chocolate, allowing any excess chocolate to drip off before placing the truffle on a baking sheet lined with parchment paper.
- Set the Chocolate Coating: Refrigerate the dipped truffles for about 25 minutes until the chocolate coating is firm.
- Optional Decoration: If desired, drizzle or decorate the truffles with melted pink chocolate or candy melts once set.
Notes
- Finely chopping the white chocolate is crucial for even melting and smooth ganache texture.
- Adding a small amount of water to the raspberry puree helps achieve the right consistency for cooking.
- Use good quality chocolates for best flavor and texture results.
- Excess melted dark chocolate can be poured on parchment paper and set for reuse in later batches.
- Store truffles refrigerated in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 truffle (approx. 25g)
- Calories: 130
- Sugar: 12g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
