Why make this recipe
Raspberry Chocolate Truffles are a delightful treat that combines rich chocolate with the refreshing taste of raspberries. They make for a perfect dessert for special occasions, or just to indulge yourself on a quiet evening. Homemade truffles are also a great way to impress friends and family with your cooking skills without too much effort. Plus, they’re versatile enough to adjust to different tastes and preferences!
How to make Raspberry Chocolate Truffles
Ingredients:
- 3/4 cup + 2 Tbsp heavy cream
- 1 cup semi-sweet or dark chocolate, chopped
- 2 Tbsp unsalted butter, cubed
- 1 Tbsp light corn syrup (optional)
- 1/2 tsp fine salt
- 1/3 cup freeze-dried raspberry powder
- 1 cup semi-sweet or dark chocolate chips for coating
- 1 Tbsp vegetable shortening or coconut oil
- 2 Tbsp freeze-dried raspberry powder for decorations (optional)
Directions:
- Heat heavy cream in a microwave until bubbling.
- Add chopped chocolate, butter, corn syrup, and salt to the cream and let sit for 1 minute.
- Stir until smooth, heating if necessary.
- Fold in freeze-dried raspberry powder.
- Cover and let the ganache thicken for an hour or refrigerate for 30 minutes.
- Scoop tablespoon-sized pieces onto a parchment-lined baking sheet and chill if too sticky.
- Roll scoops into balls.
- Melt chocolate chips with shortening, stirring until smooth.
- Dip each truffle in the chocolate, scrape excess off, and return to the baking sheet.
- Garnish with crushed dried raspberries.
- Store in an airtight container at room temperature or in the refrigerator.
How to serve Raspberry Chocolate Truffles
Raspberry Chocolate Truffles can be served on a decorative plate for gatherings or parties. They can also be placed in small paper cups for individual servings. Pair them with fresh raspberries or a scoop of vanilla ice cream for an extra special touch.
How to store Raspberry Chocolate Truffles
To keep your truffles fresh, store them in an airtight container. They can be kept at room temperature for a few days, but for longer freshness, place them in the refrigerator. Just make sure to let them come to room temperature before serving for the best taste and texture.
Tips to make Raspberry Chocolate Truffles
- Ensure the chocolate and cream mixture is smooth before adding the raspberry powder. This will give your truffles a creamy texture.
- If the mixture is too sticky, chilling it longer can help when rolling the balls.
- Feel free to experiment with different coatings like crushed nuts or coconut for a unique twist.
Variation
You can try using different freeze-dried fruit powders like strawberry or blueberry for a change in flavor. Additionally, adding a hint of liqueur, such as raspberry or orange liqueur, can elevate the taste of your truffles.
FAQs
Can I use milk chocolate instead of semi-sweet or dark chocolate?
Yes, you can use milk chocolate, but it will result in a sweeter truffle.
What can I use instead of freeze-dried raspberry powder?
If you can’t find raspberry powder, you can use finely crushed freeze-dried raspberries or skip it entirely for plain chocolate truffles.
How long do these truffles last?
When stored properly, Raspberry Chocolate Truffles can last for about 1-2 weeks in the refrigerator.
Raspberry Chocolate Truffles
Ingredients
For the ganache
- 3/4 cup heavy cream Plus 2 tablespoons
- 1 cup semi-sweet or dark chocolate, chopped
- 2 Tbsp unsalted butter, cubed
- 1 Tbsp light corn syrup Optional
- 1/2 tsp fine salt
- 1/3 cup freeze-dried raspberry powder
For coating and decorations
- 1 cup semi-sweet or dark chocolate chips For coating
- 1 Tbsp vegetable shortening or coconut oil
- 2 Tbsp freeze-dried raspberry powder For garnishing (optional)
Instructions
Preparation of Ganache
- Heat heavy cream in a microwave until bubbling.
- Add chopped chocolate, butter, corn syrup, and salt to the cream and let sit for 1 minute.
- Stir until smooth, heating if necessary.
- Fold in freeze-dried raspberry powder.
- Cover and let the ganache thicken for an hour or refrigerate for 30 minutes.
Forming Truffles
- Scoop tablespoon-sized pieces onto a parchment-lined baking sheet and chill if too sticky.
- Roll scoops into balls.
Coating Truffles
- Melt chocolate chips with shortening, stirring until smooth.
- Dip each truffle in the chocolate, scrape excess off, and return to the baking sheet.
- Garnish with crushed dried raspberries.