Description
These Raspberry Dark Chocolate Truffles combine the tartness of freeze dried raspberries with creamy white chocolate ganache, coated in rich dark chocolate and decorated with cacao nibs, chopped pistachios, or extra raspberries for an elegant and delicious treat.
Ingredients
Scale
Ganache
- 340 g white chocolate chips
- 190 ml double cream
- 1 ½ cups freeze dried raspberries, blended into a powder and sieved
- 1 teaspoon vanilla extract
- 1 pinch salt
Coating
- 200 g dark chocolate (60-70% cocoa solids)
Decoration
- Cacao nibs, chopped pistachios or freeze dried raspberries
Instructions
- Prepare Raspberry Powder: Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove all seeds, aiming for a smooth powder free of raspberry seeds.
- Melt White Chocolate: Finely chop the white chocolate and melt it gently over a pan of simmering water or in the microwave in 30-second bursts until smooth.
- Heat Cream: In a small saucepan, heat the double cream over gentle heat until almost boiling, then remove from heat.
- Make Ganache: Stir the hot cream into the melted white chocolate to form a smooth ganache. Add vanilla extract, raspberry powder, and a pinch of salt. Stir gently until the mixture is vivid pink and smooth. Cool, then refrigerate for at least 1 hour or overnight to set.
- Roll Truffles: Remove the ganache from the fridge 30 minutes before shaping. Use a tablespoon to scoop the mixture and roll it between your hands into a ball. Wipe hands regularly to prevent sticking. Place truffles on a lined baking sheet and refrigerate again to harden.
- Melt Dark Chocolate: Finely chop dark chocolate and melt in a bowl over simmering water, stirring occasionally. Ensure the water does not touch the bowl.
- Coat Truffles: Using a fork, dip each truffle into the melted dark chocolate to coat fully. If chocolate thickens, gently warm it again. Place coated truffles on parchment-lined baking sheet to set. Optionally decorate immediately with cacao nibs, chopped pistachios, or freeze dried raspberries.
Notes
- This recipe yields approximately 35 truffles depending on size.
- Use good quality white chocolate bar instead of chips for smoother ganache.
- Sieve raspberry powder thoroughly to avoid crunchy seeds in ganache.
- Freeze dried fruit powder is highly hygroscopic; use promptly and keep covered to avoid clumping.
- Rolling works best when ganache is set but still pliable; clean hands often to prevent stickiness.
- Maintain melted dark chocolate warm but not hot to avoid melting the ganache during coating.
- Using the freezer to speed up setting may make coating trickier as chocolate sets faster and thickens quickly.
Nutrition
- Serving Size: 1 truffle
- Calories: 90 kcal
- Sugar: 7 g
- Sodium: 10 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 15 mg
