Chocolate raspberry truffles are a delightful treat that perfectly combines the tartness of fresh raspberries with the rich creaminess of white and dark chocolate. These little gems are not just visually stunning but also palate-pleasing, making them an ideal indulgence for any chocolate lover. When I first discovered this recipe, it was a game-changer for my dessert repertoire; I was instantly taken by the elegant yet straightforward process of creating such an impressive dessert at home.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Raspberry Truffles
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Raspberry Truffles

You’ll be amazed at how simple these truffles are to prepare! With just a handful of quality ingredients, you can whip up a batch that rivals any gourmet chocolatier. They’re perfect for special occasions or just as a little treat for yourself. Trust me; you will want to make these Chocolate Raspberry Truffles again and again.

Why You’ll Love This Recipe

Simple & Quick: These truffles can be made in about 2 hours, with minimal hands-on time.
Irresistible Flavor: The combination of tart berries and sweet chocolate delivers a flavor explosion in every bite.
Eye-Catching Appeal: Coated in dark chocolate and garnished with pink hues, they are as pretty as they are delicious.
Flexible Serving: Perfect for parties, gifts, or as a delightful afternoon snack.
Diet-Friendly Options: Use vegan chocolate for a dairy-free version that everyone can enjoy!

Ingredients You’ll Need

1 ⅓ cup frozen raspberries: These are the star ingredient, bringing a natural tartness and vibrant color. You can use fresh raspberries if they are in season.
¼ cup powdered sugar: This sweetens the raspberry puree perfectly and balances the tartness without adding grainy texture.
¼ cup heavy whipping cream: This ingredient adds the luxurious creaminess to our truffles, making the ganache smooth and rich.
7 oz good quality white chocolate: Choose high-quality white chocolate for the best melting and flavor. Brands like Ghirardelli or Callebaut work well; avoid cheap chocolate bars.
1 tbsp water: A touch of water can help adjust the consistency of the raspberry puree, but use sparingly.
7 oz dark chocolate (52% to 70% cocoa): This creates a delicious outer shell that contrasts beautifully with the smooth interior.
Pink chocolate (ruby chocolate or pink candy melts): This is optional but adds an appealing decorative touch to your truffles.

How to Make Chocolate Raspberry Truffles

Defrost the raspberries: Start by allowing 1 ⅓ cup frozen raspberries to thaw. You can leave them at room temperature for about 30 minutes or quickly defrost them in the microwave.

Chop the white chocolate: Finely chop 7 oz of good quality white chocolate and set it aside. Chopping it small ensures that it melts evenly in the subsequent steps.

Blend the raspberries: Place the thawed raspberries in a blender. Blend until they become a smooth puree, ensuring that no chunks remain.

Strain the puree: Pour the raspberry puree through a fine mesh strainer into a bowl to remove any seeds. If it’s too thick, add a tablespoon of water. You want a silky texture that will enhance the chocolate.

Mix with powdered sugar: In a saucepan over medium heat, combine the strained raspberry puree and ¼ cup powdered sugar, stirring frequently.

Bring to a boil: Allow the mixture to come to a rolling boil, continuing to stir to prevent any burning or sticking to the pan.

Simmer the mixture: Once you reach a boil, reduce the heat to low and stir frequently until the puree reduces by about half, which should take around 25 minutes. You’ll know it’s ready when it thickens and the color deepens.

Add the cream: Stir in ¼ cup heavy whipping cream into the warm raspberry reduction. Blend until completely smooth and creamy.

Combine with white chocolate: Place the chopped white chocolate in a large bowl. Pour the warm raspberry mixture over it, stirring gently until the chocolate melts and the mixture is smooth. To help it melt better, you can set the bowl in a warm water bath.

Refrigerate to firm: Cover the bowl with plastic wrap and place it in the fridge for 2 hours until it firms up. The ganache should be velvety and easy to scoop.

Shape the truffles: Using a small cookie scoop, portion out the ganache and roll it quickly in your hands to form 1-inch balls.

Melt the dark chocolate: In a microwave-safe bowl, melt 7 oz of dark chocolate using short bursts in the microwave, stirring often until it’s completely smooth.

Dip the truffles: Using a fork, dip each truffle into the melted dark chocolate, tapping off any excess. Place them onto a baking sheet lined with parchment paper.

Chill to set: Refrigerate the truffles for about 25 minutes or until the chocolate shell has set. Any remaining melted dark chocolate can be spread on parchment to set and reused later.

Storing & Reheating

To store your chocolate raspberry truffles, place them in an airtight container at room temperature for up to 3 days. If you prefer them chilled, refrigerate them for up to 2 weeks. For longer storage, freeze the truffles in a single layer, then transfer to a freezer-safe container where they can last up to 3 months. When ready to enjoy, let them thaw in the fridge for a few hours. The texture might change slightly, but they’ll still be delicious, and you can refresh the flavor by letting them come to room temperature before serving.

Chef’s Helpful Tips

Chop the chocolate finely for even melting. If you skip this, you might end up with clunky pieces instead of a smooth ganache.
Avoid boiling the puree too fast. Stirring will help achieve that rich flavor and prevent any burning.
If the ganache seems too soft after chilling, a quick re-chill will help firm it up for rolling.
Experiment with flavors! A splash of vanilla extract or a hint of almond can create a lovely variation.
Keep your hands clean and cool when rolling the truffles; warming them too much can make the mixture sticky.

Chocolate raspberry truffles are a wonderful blend of flavors and textures, combining the sharpness of raspberries with rich chocolate. These are the perfect little delights to enjoy yourself or share with friends and family. Once you start making them, you may never go back to store-bought truffles again!

Recipe FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries can be used if they are ripe and in season, but they will need to be puréed similarly to the frozen ones. Just be mindful that fresh berries can spoil quicker, so enjoy them soon after making your truffles.

What type of chocolate should I use for the best results?

Choosing high-quality chocolate makes all the difference! For the white chocolate, I recommend brands like Ghirardelli or Callebaut. For the dark chocolate, a cocoa percentage between 52% to 70% provides a nice balance of sweetness and richness.

How can I make these truffles vegan?

To make vegan chocolate raspberry truffles, substitute the heavy whipping cream with coconut cream or a non-dairy alternative. Additionally, use plant-based chocolates for both the white and dark chocolate components. Check labels to ensure no dairy ingredients are included.

Can I add other flavors to my truffles?

Yes! Feel free to experiment by adding your favorite extracts or flavors. A hint of orange zest, coffee, or even a splash of liqueur can elevate the taste of your chocolate raspberry truffles.

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Chocolate Raspberry Truffles

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Author: Peter
Prep Time: NO DATA
Cook Time: NO DATA
Total Time: 0 hours
Yield: 12 1x
Category: Desserts
Method: Chilling and Dipping
Cuisine: International

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Description

Chocolate Raspberry Truffles are an enticing treat, rich with the flavor of fresh raspberries and creamy chocolate. This delightful recipe combines luscious white chocolate and vibrant raspberries into a ganache, which is then dipped in dark chocolate for a mouthwatering finish. Whether it’s for a special occasion or a simple indulgence, these truffles are sure to please anyone craving a sweet, homemade dessert.

Ingredients

Scale

1 ⅓ cup frozen raspberries
¼ cup powdered sugar
¼ cup heavy whipping cream
7 oz good quality white chocolate
1 tbsp water
7 oz dark chocolate 52% to 70% cocoa
pink chocolate as ruby chocolate or pink candy melts

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Instructions

Start by defrosting the raspberries.
Finely chop the white chocolate and set aside.
Blend the thawed raspberries until pureed.
Strain the raspberry puree to remove seeds, adding a bit of water if necessary to maintain a puree texture.
In a saucepan, combine the raspberry puree and powdered sugar, stirring to mix.
Bring the mixture to a boil over medium heat, stirring frequently.
Reduce the heat to low and continue stirring until the mixture reduces by half, about 25 minutes.
Stir in the heavy whipping cream until completely incorporated.
In a large bowl, add the chopped white chocolate and pour in the warm raspberry puree, mixing until smooth and melted.
Cover the bowl with plastic wrap and refrigerate for 2 hours until firm.
Scoop the ganache and shape into 1-inch balls using your hands.
Melt the dark chocolate, then dip each truffle carefully and shake off excess.
Place the dipped truffles on a baking sheet lined with parchment paper and repeat the process for the remaining truffles.
Refrigerate the truffles for about 25 minutes to set the chocolate. You may have leftover dark chocolate to spread and set for later use.

Notes

Ensure the white chocolate is finely chopped for even melting.
Using a warm water bath can help melt the chocolate smoothly.
It’s normal to have excess melted chocolate; it can be reused or transformed into decorations.