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–+ servings
Raspberry truffles stacked on plate. One has a bite removed.
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5 from 1 vote

Chocolate Raspberry Truffles

Chocolate Raspberry Truffles are a perfect Valentine's Day confection to treat yourself or your loved ones. They have a raspberry white chocolate ganache filling with raspberry jam center, all coated in dark chocolate and sprinkled with freeze dried raspberries on top.
Prep Time1 hour
Chill time6 hours
Total Time7 hours
Course: Dessert, Snack
Cuisine: American, French
Servings: 16 truffles
Calories: 262kcal
Author: Callan Wenner

Equipment

  • 2 sheet pans must fit into the freezer
  • Parchment paper
  • Food processor, blender, nutribullet
  • Piping bag (or ziptop bag)
  • fine mesh seive

Ingredients

  • ½ cup fresh raspberries
  • ½ tablespoon granulated sugar
  • 2 teaspoons cornstarch
  • ½ tablespoon water
  • 8 oz white chocolate
  • 1 cup freeze-dried raspberries blended into powder
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla paste or extract
  • ½ fl oz Chambord optional
  • 10 oz dark chocolate melting wafers
US Customary - Metric

Instructions

  • Puree the raspberries, then add to a small saucepan over medium heat and stir in the sugar. Stir occasionally until the sugar melted, then pass through a fine mesh sieve to remove any seeds.
    ½ cup fresh raspberries, ½ tablespoon granulated sugar
  • Add back into the pot, then mix together the cornstarch and water and pour into the raspberries and stir it in immediately.
    2 teaspoons cornstarch, ½ tablespoon water
  • Allow the mixture to bubble and thicken, then pour onto a plate to cool completely in the fridge.
  • Once cool, transfer the mixture to a piping bag or ziptop bag and pipe small dollops (pea-sized) onto a parchment-lined plate. Freeze until solid.
  • Add the white chocolate into a medium-sized, heat-proof bowl.
    8 oz white chocolate
  • Blend the freeze-dried raspberries into a powder, then sift into a bowl to remove any seeds.
    1 cup freeze-dried raspberries
  • Heat the heavy whipping cream over medium heat (or in the microwave) until just bubbling on the edges.
    ½ cup heavy whipping cream
  • Pour the heavy whipping cream over the white chocolate and allow it to stand for one minute. Stir until completely combined and smooth.
  • Add in the freeze dried raspberries, vanilla, and Chambord (if using) and mix until combined.
    ½ teaspoon vanilla paste or extract, ½ fl oz Chambord
  • Store the ganache in the fridge (uncovered) until firm, at least 2 hours.
  • Scoop 1 tablespoon-sized pieces and drop onto a parchment-lined baking sheet and freeze for at least one more hour. Longer is better.
  • Use a chopstick to press into the center of each truffle, going about ¾ of the way down and circling it around gently. If sticking occurs, dip the chopstick into powdered sugar in between each indent.
  • Add a piece of the frozen raspberry puree into the center, pinch the ganache over the top,
  • Scrape the ganache off quickly with the tips of your finger and roll it in between your palms until it is smooth. Place on a sheet pan lined with parchment paper, then freeze for another hour. Repeat with all, then freeze again for another hour.
  • Note: Clean off your palms with paper towels after every few rolls.
  • Melt the dark chocolate in the microwave in 30-second bursts (stir in between each), until melted and smooth. Before dipping, be sure the chocolate is not too hot, but still warm enough to remain in liquid form.
    10 oz dark chocolate melting wafers
  • Note: work in batches of 3-4 during the dipping process, allowing the rest to remain in the freezer. Use a new parchment-lined pan to add the dipped truffles. Work quickly during this process.
  • Add a truffle to the chocolate, turn over, then use two forks to lift the truffle up. Tap the forks on the side to allow the chocolate to fall, then place onto the new sheet pan.
  • Repeat with the remaining truffles.
  • If desired, use any remaining chocolate and drizzle it over any remaining dipped truffles (then add freeze-dried raspberries, flaky salt, or chopped pistachios or almonds to garnish).
  • Place the truffles back into the freezer until fully set, then break off any pieces of excess chocolate around the sides.

Notes

Store the truffles in a sealed container in the fridge for two weeks or in the freezer for one month. Enjoy cold.
If desired, omit the Chambord in the ganache, and also the step of adding the raspberry filling.
Tips:
  • It's best not to rush this recipe, as the truffles need time in between each step to firm up. Otherwise, if they're too soft, it can be a frustrating process. I suggest a day or 2 days.
  • Work quickly when dipping the truffle centers into the chocolate so the melted chocolate doesn't start to cool and seize up.
  • Pulverize the freeze-dried raspberries right before using so the powder doesn't clump together.
  • Break off the extra chocolate that forms around the base of your truffles once they are cold before storing or serving for a more professional look.

Nutrition

Calories: 262kcal | Carbohydrates: 32g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 16mg | Potassium: 254mg | Fiber: 4g | Sugar: 25g | Vitamin A: 116IU | Vitamin C: 184mg | Calcium: 37mg | Iron: 3mg