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Raspberry Chocolate Truffles Recipe

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★★★★★

4.9 from 114 reviews

Delight in these luscious Raspberry Truffles, combining the tartness of freeze-dried raspberries with the creamy richness of white and bittersweet chocolate. Perfect for a gourmet treat or an elegant gift, these truffles offer a smooth, fruity center coated in a decadent chocolate shell.

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. Process Raspberries: Pulse the freeze-dried raspberries in a food processor until they form a fine powder.
  2. Sift Raspberry Powder: Sift the raspberry powder through a sieve into a small bowl to remove seeds. Set aside the smooth powder.
  3. Prepare Chocolate Mixture: In a large heatproof bowl, combine the white chocolate chips and butter, preparing them for the cream infusion.
  4. Heat Cream: Gently heat the heavy cream in a small saucepan over low heat until it simmers lightly without boiling.
  5. Combine Cream and Chocolate: Pour the hot cream over the white chocolate and butter mixture and let it stand for 5 minutes to soften the chocolate.
  6. Stir to Melt: Slowly stir the mixture until the white chocolate and butter have fully melted and the mixture is smooth.
  7. Add Raspberry Powder: Stir in 1/3 cup of the raspberry powder into the bowl, mixing thoroughly. Taste and add more raspberry powder if a stronger flavor is desired.
  8. Chill Mixture: Cover the bowl with plastic wrap and refrigerate for 2 hours until firm enough to shape into balls.
  9. Prepare Baking Sheet: Line a baking sheet with parchment paper to place the truffles after shaping.
  10. Shape Truffles: Using a heaping teaspoon, scoop out portions and roll into balls with your hands. Place on the baking sheet and refrigerate for 30 minutes to set.
  11. Melt Bittersweet Chocolate: Melt the bittersweet chocolate either in the microwave using 30-second bursts at 50% power, stirring between intervals, or over a double boiler, stirring until smooth.
  12. Coat Truffles: Dip each raspberry white chocolate ball into the melted bittersweet chocolate, tapping off excess and returning to the baking sheet to set.
  13. Optional Garnish: Before the chocolate coating sets, sprinkle remaining raspberry powder or chocolate jimmies on top for added decoration and flavor.

Notes

  • Use high-quality chocolate for the best flavor and texture.
  • Make sure not to boil the cream to avoid burning or curdling.
  • Freeze-dried raspberries add intense flavor without moisture, which keeps the truffles smooth.
  • Store the truffles refrigerated and consume within 1 week for optimal freshness.
  • Wear disposable gloves to prevent chocolate from melting on your hands when rolling the truffles.

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

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