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Chocolate Raspberry Truffles

Indulgent Chocolate Raspberry Truffles That Wow Every Bite

Indulge in these Chocolate Raspberry Truffles that combine creamy white chocolate and tart raspberries for a luxurious treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 26 truffles
Course: All Recipes
Cuisine: Dessert
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Truffle Base
  • 1 cup freeze-dried raspberries Use more for an extra raspberry kick
  • 8 oz white chocolate Finely chopped for easier melting
  • 2 tbsp unsalted butter At room temperature for easy blending
  • 1/2 cup heavy whipping cream Adds richness and binds ingredients
For the Chocolate Coating
  • 8 oz bittersweet chocolate Chop finely for even melting
For Garnish
  • 2 tsp reserved raspberry powder For garnish after coating

Equipment

  • Food processor
  • Heatproof bowl
  • parchment paper
  • small saucepan
  • Sieve

Method
 

How to Make Chocolate Raspberry Truffles
  1. Blend Raspberries: Place the freeze-dried raspberries into a food processor and blend until a fine powder forms.
  2. Sift the Powder: Set a fine-mesh sieve over a small bowl and sift the raspberry powder to remove any seeds or larger bits.
  3. Combine Chocolate and Butter: Place the chopped white chocolate and butter into a large heatproof bowl.
  4. Heat the Cream: In a small saucepan, add the heavy cream and heat it over low heat until it just begins to simmer.
  5. Mix Hot Cream: Pour the hot cream over the white chocolate and butter, letting it sit for 5 minutes without stirring.
  6. Stir Until Smooth: Gently stir the mixture until fully combined and melted.
  7. Incorporate Raspberry Powder: Add the reserved raspberry powder one tablespoon at a time, whisking well after each addition.
  8. Chill the Mixture: Cover the bowl tightly with plastic wrap and refrigerate for 2 hours.
  9. Prepare Baking Sheet: Line a baking sheet with parchment paper.
  10. Scoop Truffles: Using a 1-tablespoon scoop, portion out the chilled mixture into balls.
  11. Firm Them Up: Chill the balls in the refrigerator for an additional 30-45 minutes.
  12. Melt Bittersweet Chocolate: Place the chopped bittersweet chocolate in a large heatproof bowl and melt using a double boiler.
  13. Coat Each Truffle: Remove the truffles from the refrigerator in small batches and gently drop each into the melted chocolate.
  14. Transfer to Baking Sheet: Using a fork, lift each chocolate-covered truffle onto the parchment-lined baking sheet.
  15. Garnish with Raspberry Powder: While the chocolate coating is still wet, sprinkle reserved raspberry powder on top.
  16. Set the Truffles: Let the truffles set at room temperature for about 1 hour, or quickly refrigerate for 15 minutes.
  17. Store & Enjoy: Store the truffles in an airtight container in the fridge for up to a week.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 10mgSodium: 20mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 2mg

Notes

Optional: Drizzle with melted white chocolate for an extra touch of elegance!

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