Description
These Chocolate Raspberry Truffles feature a smooth raspberry white chocolate ganache coated in rich dark chocolate. Elegant, fruity, and perfect for gifting or special occasions.
Ingredients
- 1 ⅓ cups frozen raspberries
- ¼ cup powdered sugar
- ¼ cup heavy whipping cream
- 7 oz good quality white chocolate, finely chopped
- 1 tbsp water
- 7 oz dark chocolate (52%–70% cocoa)
- Pink chocolate, ruby chocolate, or pink candy melts (optional, for decoration)
Instructions
- Start by defrosting the raspberries.
- Finely chop the white chocolate and set aside.
- Blend the thawed raspberries until completely smooth.
- Strain the raspberry puree to remove seeds. Add a little water if needed.
- In a saucepan, combine raspberry puree and powdered sugar.
- Bring to a boil over medium heat, stirring frequently.
- Reduce heat to low and cook until reduced by half, about 25 minutes.
- Add the heavy whipping cream and mix well.
- Pour the warm puree over the chopped white chocolate and stir until smooth.
- Cover and refrigerate for 2 hours until firm.
- Scoop and roll ganache into 1-inch balls.
- Melt the dark chocolate and dip each truffle, letting excess drip off.
- Place on parchment-lined baking sheet and refrigerate until set, about 25 minutes.
Notes
- Finely chopping the white chocolate helps it melt evenly.
- Excess dark chocolate can be reused once set.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Candy
- Method: No-Bake
- Cuisine: French-Inspired