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Raspberry Truffles Recipe

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★★★★★

5 from 140 reviews

Delight in these luscious Raspberry Truffles, a harmonious blend of tangy freeze-dried raspberries and rich chocolate. These elegant treats feature a creamy white chocolate and raspberry center, encased in a smooth bittersweet chocolate shell, perfect for special occasions or an indulgent everyday snack.

Ingredients

Scale

Main Ingredients

  • 2 cups freeze-dried raspberries (approximately 1.6 ounces)
  • 14 ounces white chocolate chips (high-quality or finely chopped white chocolate)
  • 2 tablespoons unsalted butter (at room temperature, cut into small pieces)
  • ¾ cup heavy cream
  • 14 ounces bittersweet chocolate chips (high-quality or finely chopped bittersweet chocolate)

Instructions

  1. Prepare Raspberry Powder: Pulse the freeze-dried raspberries in a food processor until they form a fine powder. Sift the powder through a sieve into a small bowl to remove seeds and set aside.
  2. Combine White Chocolate and Butter: Place the white chocolate chips and butter in a large heatproof bowl.
  3. Heat Heavy Cream: In a small saucepan, warm the heavy cream over low heat until it simmers gently, ensuring it does not boil.
  4. Create Ganache Base: Pour the hot cream over the white chocolate and butter mixture. Let it stand for 5 minutes to soften the chocolate.
  5. Mix Until Smooth: Slowly stir the mixture until the chocolate and butter melt completely and combine into a smooth ganache.
  6. Add Raspberry Powder to Ganache: Stir in 1/3 cup of the raspberry powder until fully incorporated. Taste and add more powder to achieve your desired raspberry intensity.
  7. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm enough to form into balls.
  8. Form Truffle Centers: Line a baking sheet with parchment paper. Using a heaping teaspoon, scoop portions of the ganache and roll into balls with your hands. Place on the baking sheet and refrigerate for 30 minutes to set.
  9. Melt Bittersweet Chocolate: Melt the bittersweet chocolate chips in a large bowl either in the microwave using 30-second intervals at 50% power, stirring in between, or over a double boiler, stirring frequently.
  10. Coat the Truffles: Dip each chilled ganache ball into the melted bittersweet chocolate using a dipping tool or two forks. Tap off excess chocolate and return to the baking sheet to set.
  11. Garnish and Set: Before the chocolate coating fully hardens, sprinkle the remaining raspberry powder or chocolate jimmies on top of each truffle for added flavor and decorative touch.
  12. Enjoy: Allow the chocolate to set completely at room temperature or in the refrigerator, then serve your exquisite raspberry truffles.

Notes

  • Use high-quality chocolate for the best flavor and smooth texture.
  • Ensure cream does not boil to avoid curdling the ganache.
  • Chilling times are crucial for shaping and coating the truffles easily.
  • Store truffles in an airtight container in the refrigerator for up to one week.
  • Allow truffles to come to room temperature before serving for optimal taste and texture.
  • Optional garnish: unsweetened cocoa powder or finely chopped nuts can be used instead of raspberry powder or jimmies.

Keywords: raspberry truffles, white chocolate, bittersweet chocolate, raspberry powder, chocolate ganache, no-bake dessert, homemade truffles

Find it online: https://kitchenbyrita.com/raspberry-truffles-recipe/