Raspberry Dark Chocolate Truffles

4.56 from 9 votes

Raspberry Dark Chocolate Truffles

These raspberry dark chocolate truffles are perfectly balanced and are filled with a vivid raspberry ganache coated in a crisp dark chocolate coating.

Prep Time20

Chilling Time2

Total Time2 20

Course: Chocolate, Dessert, Snack, Sweets

Cuisine: British

Servings: truffles

Calories: 96kcal

Author: Sasha Hooper

Equipment

Heatproof bowl
Microwave (optional)
Baking Sheet

Ingredients

340 g white chocolate chips 12 oz
190 ml double cream ¾ cup, heavy cream
1 ½ cups freeze dried raspberries, blended into a powder and the seeds sieved out 40g, 6 tablespoons of powder
1 teaspoon vanilla extract
1 pinch salt
200 g dark chocolate (60-70% cocoa solids) 7 oz
cacao nibs, chopped pistachios or freeze dried raspberries to decorate

Instructions

Add the freeze dried raspberries to a blender or food processor and blend the into a fine powder. Use a fine sieve to remove the seeds. You want a fine powder with no seeds that are notoriously in raspberries.
1 ½ cups freeze dried raspberries, blended into a powder and the seeds sieved out
Finely chop the white chocolate and place in a heatproof bowl and melt either over a pan of gently simmering water or in the microwave (in 30 second bursts)
340 g white chocolate chips
In a small saucepan, heat the cream over a gentle heat until almost boiling. Remove from heat.
190 ml double cream
Stir the hot cream to the melted white chocolate to form a smooth white chocolate ganache.
Stir the vanilla extract, freeze dried raspberry powder and a pinch of salt into the white chocolate ganache, then gently stir it all together until the mixture is vivid pink and smooth. Leave to cool and then place in the fridge to set for at least an hour, or overnight.
1 ½ cups freeze dried raspberries, blended into a powder and the seeds sieved out, 1 teaspoon vanilla extract, 1 pinch salt
Remove the truffle mixture from the fridge 30 minutes before you are ready to roll your truffles. Take a tablespoon of the mixture and roll it between your hands to form a ball. It's easiest to roll the truffles if you wipe your hands clean after every few. Place onto a lined baking sheet and return to the fridge to harden again.
Finely chop the dark chocolate and place in a small bowl. Place the bowl over a pan of simmering water (make sure the water does not touch the bowl) and allow to melt, stirring occasionally. Remove from heat.
200 g dark chocolate (60-70% cocoa solids)
Using a fork, dip each truffle into the chocolate until fully coated. Make sure the chocolate isn't too warm at this point as you don't want to melt the truffles! You might have to warm the chocolate up again if it starts to get too viscous. Once coated, place each truffle onto a baking sheet lined with parchment paper and allow to set. You can place them in the fridge to set if you like.
Before they set you can decorate with extra freeze dried raspberries, chopped pistachios or cacao nibs if you like.
cacao nibs, chopped pistachios or freeze dried raspberries to decorate

Notes

This recipe yields 30-40 truffles depending on the size you make them.

Chocolate - Make sure you use a good quality white chocolate to make the ganache. White chocolate chips don't work as well as a good quality chocolate bar.

Sieve - unless you enjoy raspberry seeds throughout your white chocolate ganache you will need to sieve out the seeds from the powder. You could continue to to blend them into the powder but I find this takes too long for my patience. It's simpler to just sieve them out.

Freeze dried fruit powder - Freeze dried fruits are exactly what they say on the tin; extremely dry. This means that it is extremely hygroscopic, meaning it easily absorbs moisture from the atmosphere. Once you have blended them into a fine powder, you will notice that if you leave them on the counter open to the air for longer than 5-10 minutes you will end up with a very clumpy mess when you go to scoop it (depending on how humid it is in your location).

I recommend having the chocolate melted ready to add the powder straight into. If it goes clumpy you can still use it, but you’ll probably have to use a whisk to get the raspberry ganache smooth.

Rolling - ensure your ganache is set enough to scoop and form a ball without being too sticky. I recommend cleaning your hands at various points during rolling to help the process along. I also recommend placing them back in the fridge for a bit before coating them.

Coating - The trick with coating the raspberry dark chocolate truffles is to ensure the melted dark chocolate is warm enough so its nice and fluid but not too warm to melt the raspberry ganache. I recommend using a fork to balance the ganache balls on to dip them into the molten chocolate to coat them and then place them on a parchment lined baking sheet to set.

In a rush? - It is possible to use the freezer to make your ganache set quicker and also keep them nice and chilled but by doing this you will find that at the coating stage they will cool the molten dark chocolate down quickly so it becomes more viscous making it a bit more challenging to coat them. The dark chocolate coating will also set very quickly so if you want to decorate them, do it immediately.

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