Raspberry Truffles Recipe
Raspberry truffles have a creamy white chocolate and raspberry filling covered in dark chocolate with raspberry powder on top.
Servings: 15 truffles
Equipment
- Cookie Scoop Small
- Wooden Spoon or Spatula
Ingredients
- 11 Ounces white chocolate chips
- 8 Ounces dark chocolate chips
- ¼ Cup heavy cream
- 4 Tablespoons raspberry powder dried
Instructions
- In a microwave-safe bowl add the white chocolate chips and heavy cream. Heat up for 15-second increments. Mix in between each heating.
- Add the raspberry powder to the melted chocolate. Mix until combined.
- Place the bowl in the fridge for 10 to 15 minutes or until the filling is stiff. You do not want it to get hard, but stiff enough that you can roll it into balls.
- Use a small cookie scoop to scoop out the portions. With clean hands roll the filling until you have perfectly round balls.
- Place the truffles on a parchment paper-lined baking sheet.
- In a medium-sized bowl add the dark chocolate chips. Microwave for 15-second increments until melted. Mix in between.
- Place one truffle at a time in the melted chocolate and use a fork to roll it until completely coated. Lift the truffle with the fork, let the excess chocolate drip off, then gently scrape the bottom of the fork against the side of the bowl.
- Place the truffles back onto the parchment paper.
- Refrigerate the truffles for about 10 minutes, or until the chocolate is completely set.
- Remove the truffles from the fridge.
- Place the remaining chocolate in a zip-top bag or piping bag.
- Drizzle the chocolate on top.
- Sprinkle the raspberry powder onto the drizzled chocolate.
- Place the truffles in the fridge for up to 10 minutes.
Notes
Stick with freeze-dried raspberries: Fresh raspberries contain too much moisture for this filling. Freeze-dried fruit gives you concentrated raspberry flavor without making the chocolate mixture too wet.
Grind whole raspberries finely: If you're starting with whole freeze-dried raspberries rather than powder, process them until very fine. About 0.88 ounces gives you the amount needed for this recipe.
Don't overheat the chocolate: Microwave both chocolates in 15-second intervals and stir each time. Chocolate can continue melting as you stir even when a few small pieces are still visible.
Watch the first chilling time: I wouldn't go far from the fridge during those 10 to 15 minutes. You want the filling firm enough to roll but not so hard that it's difficult to scoop.
Keep them chilled: I think these are much better straight from the refrigerator, when the center is firm and the chocolate coating has a little snap.
Grind whole raspberries finely: If you're starting with whole freeze-dried raspberries rather than powder, process them until very fine. About 0.88 ounces gives you the amount needed for this recipe.
Don't overheat the chocolate: Microwave both chocolates in 15-second intervals and stir each time. Chocolate can continue melting as you stir even when a few small pieces are still visible.
Watch the first chilling time: I wouldn't go far from the fridge during those 10 to 15 minutes. You want the filling firm enough to roll but not so hard that it's difficult to scoop.
Keep them chilled: I think these are much better straight from the refrigerator, when the center is firm and the chocolate coating has a little snap.
Nutrition
Calories: 207kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 9mg | Sodium: 36mg | Potassium: 159mg | Fiber: 1g | Sugar: 18g | Vitamin A: 66IU | Vitamin C: 0.2mg | Calcium: 90mg | Iron: 0.2mg
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