Chocolate Raspberry Truffles (Recipe for Printing)
Create decadent chocolate and raspberry treats ideal for spring celebrations or festive gatherings. Featuring creamy ganache and fruity puree, these truffles deliver vibrant flavors. Save & click.
# What You Need:
→ Truffle Filling
01 -
1 1/3 cups frozen raspberries
02 -
1/4 cup powdered sugar
03 -
1/4 cup heavy whipping cream
04 -
7 ounces white chocolate, high quality
05 -
1 tablespoon water
→ Coating
06 -
7 ounces dark chocolate, 52% to 70% cocoa
# How to Make It:
01 -
Allow frozen raspberries to gently defrost at room temperature.
02 -
Blend thawed raspberries until fully pureed. Strain through a fine-mesh sieve to remove seeds, adding a small amount of water only if necessary to achieve a pourable consistency.
03 -
Combine raspberry puree and powdered sugar in a saucepan. Bring to a boil over medium heat, stirring frequently. Reduce heat and simmer, stirring continuously, until reduced by half, about 25 minutes.
04 -
Stir heavy whipping cream into the reduced raspberry mixture. Add white chocolate and mix thoroughly until smooth and fully melted.
05 -
Cover the ganache with plastic wrap and refrigerate for 2 hours until firm.
06 -
Scoop chilled ganache and roll into balls approximately 1 inch in diameter using clean hands.
07 -
Melt dark chocolate in a heatproof bowl set over gently simmering water or microwave in short intervals, stirring frequently until smooth.
08 -
Using a fork, dip each ganache ball into melted dark chocolate. Tap to remove excess chocolate and place on a parchment-lined baking sheet. Repeat until all truffles are coated.
# Extra Tips:
01 -
For best texture, ensure raspberry puree is well strained to remove seeds and excess liquid.