Crafting chocolate raspberry truffles is an experience that encapsulates both indulgence and artistry. These delightful treats are rich with the contrasting flavors of sweet white chocolate and tart raspberries, creating a texture that’s creamy and luscious. The bright pink coating not only adds a pop of color but also a layer of fun that will bring smiles to anyone who bites into them.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chocolate Raspberry Truffles
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chocolate Raspberry Truffles

I remember the first time I made chocolate raspberry truffles. I was looking for a sweet treat that would impress my friends at a casual gathering. When I presented these beautiful truffles, everyone was captivated. The best part? They’re not only delicious; they also feel like a special occasion dessert, perfect for treating yourself or making memorable gifts. You can make these truffles with minimal effort that will leave your guests thinking you spent hours in the kitchen. I encourage you to give them a try—your taste buds will thank you!

Why You’ll Love This Recipe

Simple & Quick: Whipping up these truffles only takes about 45 minutes, plus chilling time, making them a breeze for any occasion.
Irresistible Flavor: The combination of sweet white chocolate and tart raspberry creates a flavor explosion that’s both rich and refreshing.
Eye-Catching Appeal: Their vibrant pink color and shiny dark chocolate coating make these truffles a showstopper on any dessert platter.
Flexible Serving: Perfect for snacks, parties, or as a delightful gift, these truffles suit any occasion.
Diet-Friendly Options: With simple ingredient swaps, it’s easy to make these truffles fit gluten-free or vegan diets.

Ingredients You’ll Need

1 ⅓ cup frozen raspberries: Bring vibrant, tart flavor. If fresh raspberries are available, feel free to use those, but frozen lets you enjoy this treat year-round.
¼ cup powdered sugar: Adds sweetness and helps balance the tartness of the raspberries. No substitutions needed, but confectioner’s sugar is essential for smooth texture.
¼ cup heavy whipping cream: Creates a creamy ganache that binds the truffle mixture. Avoid substituting with low-fat versions for the best texture.
7 oz good quality white chocolate: The star of our ganache, contributing sweetness. Use a high-quality brand for the best flavor and melting properties; avoid baking chocolate.
1 tbsp water: Used sparingly to adjust the texture of the raspberry puree.
7 oz dark chocolate (52% to 70% cocoa): The outer coating offers a slight bitterness that complements the sweetness of the filling. Feel free to adjust the cocoa content according to preference for more sweetness or bitterness.
Pink chocolate (ruby chocolate or pink candy melts): For coating. This isn’t strictly necessary, but it adds a lovely visual contrast and a fun twist! If unavailable, white chocolate tinted with food coloring works well too.

How to Make Chocolate Raspberry Truffles

Defrost Raspberries: Start by letting your frozen raspberries thaw at room temperature. This is essential to create a smooth raspberry puree.

Chop White Chocolate: Finely chop the 7 oz of good quality white chocolate and set it aside. This step is crucial as small pieces melt more uniformly, ensuring a smooth ganache.

Puree Raspberries: Place the thawed raspberries in a blender. Blend until they transform into a smooth puree, free of lumps.

Strain Puree: Pour the raspberry puree through a fine strainer into a bowl to remove the seeds. If the mixture feels too thick, add just a tad of water to maintain a puree consistency.

Combine with Powdered Sugar: In a saucepan, combine the strained raspberry puree with ¼ cup powdered sugar. Stir well to dissolve the sugar.

Cook Mixture: Over medium heat, bring the raspberry mixture to a boil, stirring frequently to prevent burning. Once boiling, reduce the heat to low.

Reduce Sauce: Cook the mixture on low heat, stirring often until it thickens and reduces by about half, which typically takes around 25 minutes. You’ll want it to be syrupy and aromatic.

Add Heavy Cream: Stir in the ¼ cup heavy whipping cream into the thickened raspberry puree until fully incorporated. The mixture should look smooth and silky.

Combine with Chopped Chocolate: In a large mixing bowl, combine the finely chopped white chocolate. Then pour the warm raspberry mixture over it, stirring gently until the chocolate melts completely and the mixture is smooth. To aid melting, you can place the bowl in a warm water bath.

Chill the Ganache: Cover the bowl with plastic wrap and transfer it to the refrigerator for about 2 hours, or until the mixture is firm enough to scoop.

Shape into Balls: Once chilled, scoop the ganache with a small ice cream scoop or spoon and use your hands to roll it into small balls—approximately 1 inch in diameter.

Melt Dark Chocolate: Gently melt the 7 oz of dark chocolate in a microwave-safe bowl, heating in 15-20 second increments, stirring after each interval until smooth.

Dip Truffles: Using a fork, dip each truffle into the melted dark chocolate, allowing the excess to drip back into the bowl. Each truffle should be fully coated.

Set on Baking Sheet: Place the dipped truffles onto a baking sheet lined with parchment paper. Continue this process with the remaining truffles.

Chill to Set: Refrigerate the truffles for about 25 minutes, or until the chocolate coating is set. You’ll likely have some extra melted dark chocolate, which you can spread on parchment paper to use later.

Storing & Reheating

Store your chocolate raspberry truffles in an airtight container at room temperature for about 3 days, or refrigerate for up to 2 weeks for optimal freshness. If you wish to store them longer, freeze them for up to 3 months, using a freezer-safe container. While frozen, the truffles retain their flavor, but the texture may slightly change once thawed. To refresh, simply let them sit at room temperature for a few minutes before enjoying.

Chef’s Helpful Tips

Avoid Overheating: When melting chocolate, do so in small increments to prevent burning. Chocolate can seize quickly if overheated, so a gentle touch is key.
Use Quality Ingredients: The flavor of truffles highly depends on the quality of chocolate used. Opt for good brands that you enjoy tasting.
Roll Cold: If the ganache becomes too soft to handle, chill it briefly in the refrigerator until it firms up.
Experiment with Flavors: Add a tablespoon of your favorite liqueur or a sprinkle of sea salt to the ganache for a unique twist.
Chill for Easy Dipping: If the ganache starts to soften while you scoop or roll, chill it again before continuing. This will make the process smoother.

These chocolate raspberry truffles are a joy to craft and even better to devour. The lovely balance of tart and sweet achieves perfection, whether you share them or keep them all to yourself. As you experiment with flavors and coatings, remember that the beauty lies in making them your own. Enjoy every rich bite!

Recipe FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used in place of frozen ones. Just be mindful that they may not puree as smoothly due to their texture. Fresh raspberries will also have a milder flavor, so adjust the sugar according to taste.

How can I make these truffles vegan?

To create vegan chocolate raspberry truffles, substitute heavy whipping cream with full-fat coconut milk and choose dairy-free chocolate for both the ganache and coating. Be sure to check the sugar content in your powdered sugar if you’re strictly vegan.

Can I add other flavors to the ganache?

Absolutely! You can experiment by adding flavor extracts like vanilla or almond, or even infuse your cream with orange zest before adding it to the ganache. This opens up a world of tasting possibilities.

How do I store leftover melted chocolate?

If you have leftover melted chocolate after dipping the truffles, pour it onto a lined baking sheet, spread it out, and let it cool. Once solid, break it into pieces and store it in an airtight container for later use in baking or snacking.

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Chocolate Raspberry Truffles

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Author: Anna
Prep Time: N/A
Cook Time: N/A
Total Time: 0 hours
Yield: 12 truffles 1x
Category: Desserts & Appetizers
Method: Chilling and Melting
Cuisine: Modern American

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Description

These Chocolate Raspberry Truffles are a delightful treat combining the rich taste of dark chocolate and the tartness of raspberries. Their simple preparation makes them perfect for any occasion, offering an irresistible flavor that everyone will love.

Ingredients

Scale

1 ⅓ cup frozen raspberries
¼ cup powdered sugar
¼ cup heavy whipping cream
7 oz good quality white chocolate
1 tbsp water
7 oz dark chocolate 52% to 70% cocoa
pink chocolate as ruby chocolate or pink candy melts

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Instructions

Start by defrosting the raspberries.
Finely chop the white chocolate and set aside. This step is crucial for uniform melting in the puree.
In a blender, combine the thawed raspberries and blend until smooth.
Strain the raspberry puree to remove seeds, adding a little water if necessary to maintain a puree texture.
In a saucepan, combine the raspberry puree and powdered sugar, stirring gently.
Bring the mixture to a boil over medium heat, stirring frequently.
Once boiling, lower the heat and stir frequently until the mixture reduces by half (about 25 minutes).
Add the heavy whipping cream and mix until fully incorporated.
In a large bowl, place the chopped white chocolate and pour the warm raspberry puree over it, stirring until the chocolate melts and the mixture is smooth. If needed, use a warm water bath to assist in melting.
Cover with plastic wrap and chill in the fridge for 2 hours until firm.
Scoop the ganache and shape it into small balls (about 1 inch in diameter).
Melt the dark chocolate. Using a fork, dip each truffle into the melted dark chocolate, allowing the excess to drip off before placing it on a lined baking sheet.
Repeat the dipping process for all truffles.
Chill the truffles until the chocolate sets (about 25 minutes). Note: Reuse any excess melted dark chocolate by spreading it out on parchment paper to set for later use.

Notes

Ensure to chop the white chocolate finely for best melting results.
You can adjust the thickness of the raspberry puree by adding a tiny amount of water as needed.
Make sure to chill the truffles adequately to ensure the chocolate coating sets perfectly.