Raspberry White Chocolate Truffles Recipe

Introduction

These Raspberry Truffles offer a delightful blend of creamy white chocolate and tart raspberry powder, coated in rich dark chocolate. They are elegant, easy to make, and perfect for gifting or special occasions.

Ingredients

• 1.6 ounces freeze dried raspberries (about 2 cups)
• 1 package white chocolate chips or bars (14 ounces)
• 2 tablespoons unsalted butter
• 3/4 cup heavy whipping cream
• 1 package dark chocolate (bittersweet) (14 ounces)

Instructions

1. Step 1: Add the freeze dried raspberries to a food processor and pulse until they form a fine powder. Set this raspberry powder aside.
2. Step 2: In a large glass bowl, combine the white chocolate and butter. Set aside.
3. Step 3: Heat the heavy cream over low heat in a small saucepan until it simmers gently, but do not let it boil.
4. Step 4: Pour the warm cream over the white chocolate and butter mixture. Let it sit for 5 minutes to soften the chocolate.
5. Step 5: Stir the mixture with a spatula until smooth and fully combined.
6. Step 6: Add half a cup of the raspberry powder to the white chocolate mixture and stir well. Taste and add 1-2 more tablespoons of powder if you want a stronger raspberry flavor. Save the remaining powder to sprinkle on the truffles later.
7. Step 7: Cover the bowl with plastic wrap and refrigerate for 2 hours to let the mixture firm up.
8. Step 8: Line a baking sheet with parchment paper. Using a 1 tablespoon cookie scoop, portion the chilled mixture and roll each scoop into a ball. Place the balls on the baking sheet. You should get about 25 truffles. Chill them in the refrigerator or freezer for 30 minutes.
9. Step 9: Melt the dark chocolate according to the package instructions, preferably using a double boiler method for smooth melting.
10. Step 10: Remove the truffles from the refrigerator or freezer. Using a fork or toothpick, dip each truffle into the melted dark chocolate, tapping off the excess, then place back on the parchment paper. Immediately sprinkle with a pinch of the remaining raspberry powder for a decorative finish.

Tips & Variations

• Use high-quality white and dark chocolate for the richest flavor and smoothest texture.
• The raspberry powder can be substituted with freeze dried strawberries or cherries for a different berry twist.
• If you prefer, roll the truffles in crushed freeze dried raspberries instead of sprinkling on top after dipping.
• For a dairy-free version, try using coconut cream and dairy-free chocolate chips.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, keep them frozen for up to one month. When ready to serve, allow refrigerated truffles to come to room temperature for about 10 minutes before enjoying. Reheat frozen truffles gently in the fridge overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles ahead of time?

Yes, these truffles can be made a few days ahead and stored in the refrigerator or frozen for longer shelf life. Just keep them well covered to preserve freshness and flavor.

What is the best way to melt chocolate for dipping?

Using a double boiler is the best method to melt chocolate gently and avoid burning. Place a heatproof bowl over a pot of simmering water and stir the chocolate until smooth. Alternatively, you can melt chocolate in short bursts in the microwave, stirring frequently.

Raspberry White Chocolate Truffles Recipe

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Delight in these luscious Raspberry Truffles featuring a creamy white chocolate center infused with vibrant freeze-dried raspberry powder, coated in rich dark chocolate and sprinkled with raspberry dust for an irresistible fruity finish. Perfect for chocolate lovers seeking a fruity twist.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours (including chilling time)
• Yield: Approximately 25 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Truffle Mixture

• 1.6 ounces freeze-dried raspberries (about 2 cups)
• 1 package white chocolate chips or bars (14 ounces)
• 2 Tablespoons unsalted butter
• 3/4 cup heavy whipping cream

Coating

• 1 package dark chocolate (bittersweet chocolate) (14 ounces)

Instructions

1. Prepare the Raspberry Powder: Add freeze-dried raspberries to a food processor and pulse until a fine powder is achieved. Set aside most of the powder for later use in coating and reserve about half a cup for mixing into the truffle base.
2. Combine White Chocolate and Butter: Place white chocolate chips and unsalted butter in a large heatproof glass bowl. Keep aside while heating the cream.
3. Heat Cream: In a small saucepan over low heat, gently warm the heavy cream until it simmers but does not boil, then immediately pour it over the white chocolate and butter. Let this sit undisturbed for 5 minutes to melt the chocolate.
4. Mix White Chocolate Ganache: Using a spatula, stir the mixture until the white chocolate and butter are fully melted and smooth, forming a creamy ganache.
5. Add Raspberry Powder: Stir in 1/2 cup of the raspberry powder into the ganache. Taste and if the raspberry flavor is not strong enough, add an additional 1 to 2 tablespoons of powder. The powder not only boosts flavor but also adds a lovely pink color. Reserve the remaining powder for garnish.
6. Chill Mixture: Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours until the mixture is firm enough to scoop and shape.
7. Form Truffle Balls: Line a baking sheet with parchment paper. Using a 1 Tablespoon cookie scoop, portion out the chilled mixture and roll each scoop into a ball by hand. Place each truffle on the parchment. You will get about 25 truffles. Return the tray to the refrigerator or freezer for 30 minutes to firm up before coating.
8. Melt Dark Chocolate: Melt the dark bittersweet chocolate using a double boiler method for best results, stirring until smooth and glossy.
9. Coat Truffles: Remove truffles from cold storage. Using a fork or toothpick, dip each truffle in the melted dark chocolate, tapping off excess chocolate on the side of the bowl, then place it back on the parchment paper.
10. Garnish and Set: Immediately sprinkle the coated truffles with a pinch of the remaining freeze-dried raspberry powder for a beautiful finish. Allow the chocolate coating to set completely at room temperature or in the refrigerator before serving.

Notes

• Use a double boiler to melt chocolate gently and avoid burning.
• Freeze-dried raspberries provide intense flavor without adding moisture.
• These truffles should be stored in the refrigerator in an airtight container and consumed within 1 week.
• For a firmer texture, chill the truffles longer before dipping.
• You can substitute semi-sweet chocolate for the dark chocolate coating if preferred.

Keywords: raspberry truffles, white chocolate truffles, dark chocolate coating, no bake dessert, freeze dried raspberry, chocolate raspberry truffles