Go Back
Raspberry Chocolate Truffles
clara

Raspberry Chocolate Truffles

These Raspberry Chocolate Truffles are a delightful blend of tart freeze-dried raspberries and rich white chocolate, creating elegant, comfort food bites perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 13 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 1 oz freeze dried raspberry Packs a punch of vivid, tart berry flavor and a gorgeous pink color; also used for a decorative sprinkle on top.
  • 6 oz white chocolate melting wafers Bring a dreamy creamy base that melts down to coat every bit of the berry powder.
  • 3 oz heavy cream Softens and enriches the filling, making each bite silky and lush.
  • 8 oz dark chocolate melting wafers Deliver that classic snappy shell, balancing out the sweetness with a touch of bitterness.
  • extra freeze dried raspberry for decoration Gives your finished truffles a burst of color and a final tangy sparkle.

Equipment

  • food processor
  • heatproof bowl
  • Saucepan
  • Small ice cream scoop
  • Parchment-lined baking sheet
  • Fork

Method
 

Instructions
  1. Grind the freeze dried raspberry into a fine powder using a food processor.
  2. Combine the raspberry powder with the white chocolate melting wafers in a heatproof bowl.
  3. Heat the cream in a saucepan over medium heat until it simmers, then pour it over the white chocolate and raspberry powder.
  4. Let sit for a few minutes, then stir until the chocolate is fully melted and the powder is incorporated.
  5. Refrigerate the filling for 45 minutes to 1 hour until it hardens but is still workable.
  6. Use a small ice cream scoop to portion the truffle filling into 13 pieces.
  7. Roll each portion into a ball and place on a parchment-lined baking sheet. Refrigerate for an additional hour.
  8. Melt the dark chocolate in a heatproof bowl over a simmering pot of water, stirring until smooth.
  9. Dip the bottom of each truffle in melted chocolate, placing it on the tip of a fork.
  10. Drizzle melted chocolate over the top to fully coat, allowing excess to drip off before transferring back to the baking sheet.
  11. Sprinkle crushed freeze dried raspberry over the top for decoration.
  12. Refrigerate for 30 minutes to 1 hour until chocolate coating is set.