Raspberry Chocolate Truffles
Delightful homemade truffles combining rich chocolate and refreshing raspberries, perfect for special occasions or indulgent evenings.
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.
Notes
Store in an airtight container at room temperature or in the refrigerator. Let come to room temperature before serving for the best taste and texture. Ensure the chocolate and cream mixture is smooth before adding raspberry powder for creamy texture. Chill longer if the mixture is too sticky when rolling.