Chocolate Raspberry Truffles

This chocolate raspberry truffles recipe blends the rich smoothness of chocolate with the bright tartness of raspberries to create an irresistible treat. It strikes a perfect balance between classic flavors and modern ease, making it perfect for special occasions or anytime you crave something elegant and homemade.

I first made these on Valentine’s Day and they quickly became a family favorite. Every time I bring them out, they disappear within minutes.

Gather Your Ingredients

• Frozen raspberries: provide vibrant tart flavor and natural color choose firm and bright berries for best taste
• Powdered sugar: helps balance raspberry acidity and adds smooth sweetness
• Heavy whipping cream: contributes to the creamy texture opt for fresh cream with high fat content
• Good quality white chocolate: adds sweetness and silky consistency look for chocolate with cocoa butter as a main ingredient
• Water: helps adjust puree texture when straining
• Dark chocolate 52% to 70% cocoa: perfect for coating and adds a bittersweet contrast select a brand you enjoy eating on its own

How to Make It

Start the Raspberry Puree:

Remove the frozen raspberries from the freezer and allow them to thaw completely. Patience here is key to ensuring an even puree without ice lumps.

Blend and Strain the Puree:

Put the thawed berries into a blender and pulse until smooth. Pour this mixture through a fine mesh strainer to remove the seeds. If the puree feels too thick to strain easily, add a tablespoon or so of water to loosen it while keeping the texture smooth.

Combine Puree and Sugar in Saucepan:

Transfer the strained raspberry puree to a saucepan. Sprinkle in the powdered sugar and stir until it is well distributed and dissolved.

Cook Down the Mixture:

Heat the saucepan over medium heat, stirring often. Bring the mixture to a boil, then reduce the heat to low and continue cooking while stirring frequently. Let it reduce by about half as the flavors intensify; this should take about 25 minutes.

Incorporate the Heavy Cream:

Take the saucepan off the heat and add the heavy whipping cream. Stir gently and thoroughly until the mixture is smooth and fully combined.

Chill the Ganache:

Cover the saucepan with plastic wrap pressed directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for about two hours or until firm enough to shape.

Shape into Truffles:

When the ganache has firmed up, scoop it out with a spoon or small cookie scoop into portions roughly an inch in diameter. Roll between your palms to form smooth balls.

Melt the Dark Chocolate:

Set up a double boiler or microwave gently in short bursts to melt the dark chocolate until shiny and smooth.

Dip and Coat the Truffles:

Using a fork, dip each ganache ball into the melted chocolate, coating it evenly. Tap the fork gently to let excess chocolate drip off. Place the coated truffles on parchment-lined baking sheet to set.

My favorite part of this recipe is the silky raspberry cream filling. It reminds me of making treats with my grandparents who always emphasized fresh ingredients and patience. This recipe feels like a modern homage to their timeless techniques.

Flavor Boosters

Store the truffles in an airtight container in the refrigerator for up to a week. For longer storage, they freeze beautifully. Wrap each truffle individually in parchment before placing in the freezer to avoid sticking.

Serving Suggestions

These truffles pair wonderfully with a glass of champagne or a lush red wine like Pinot Noir. They also make elegant gifts in decorative boxes or jars.

Creative Twists

In winter swap fresh raspberries for frozen in summer try fresh and slightly underripe berries for tartness. You can also experiment with adding spices like cinnamon or cardamom for a seasonal touch.

This recipe guarantees elegant results while celebrating fresh ingredients and patience.

Common Questions About This Recipe

→ How do I prevent seeds in raspberry puree?

After blending, strain the raspberry puree through a fine sieve to catch and remove seeds, ensuring a smooth texture for the truffle filling.

→ Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well. Simply puree and strain them as directed, adjusting cooking time as needed to reduce the mixture.

→ What type of chocolate is best for coating?

Using dark chocolate with 52% to 70% cocoa provides a balanced, rich coating that complements the raspberry filling without overpowering it.

→ How long should the truffle mixture chill before shaping?

Chill the ganache for about 2 hours or until firm enough to shape comfortably into balls by hand.

→ Can these truffles be stored for later?

Store the finished truffles in a cool place or refrigerator in an airtight container for up to one week to maintain freshness and texture.