Raspberry White Chocolate Truffles Recipe
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.
- 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
Scale
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
- 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.
- Combine White Chocolate and Butter: Place white chocolate chips and unsalted butter in a large heatproof glass bowl. Keep aside while heating the cream.
- 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.
- 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.
- 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.
- 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.
- 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.
- Melt Dark Chocolate: Melt the dark bittersweet chocolate using a double boiler method for best results, stirring until smooth and glossy.
- 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.
- 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
