Classic Creamy Raspberry Truffles
Indulge in these classic creamy raspberry truffles, featuring a rich white chocolate and raspberry ganache coated in a decadent chocolate shell. Perfect for special occasions or a luxurious treat.
Equipment
- food processor or blender
- fine-mesh sieve
- heatproof bowls
- saucepans
- baking sheet
- parchment paper
- small cookie scoop or spoons
- fork or dipping tool
Ingredients
For the Raspberry Ganache
- 1 cup good quality white chocolate chips or finely chopped white chocolate
- ½ cup heavy cream
- 2 tablespoons unsalted butter
- ¼ cup raspberry puree
- 1 tablespoon raspberry liqueur optional
For the Coating & Decorating
- 1 ½ cups dark chocolate, milk chocolate, or white chocolate, chopped or chips
- Cocoa powder Optional toppings
- powdered sugar Optional toppings
- finely chopped nuts Optional toppings
- shredded coconut Optional toppings
- sprinkles Optional toppings
- freeze-dried raspberries crushed, Optional toppings
- melted contrasting chocolate for drizzles, Optional toppings
Instructions
Prepare the Raspberry Puree
- Blend fresh or thawed frozen raspberries until smooth, then strain through a fine-mesh sieve to remove seeds and set aside the puree.
Make the Ganache
- Combine white chocolate chips, heavy cream, and butter in a heatproof bowl. Melt over simmering water or in a microwave, stirring until smooth.
Incorporate Raspberry
- Remove from heat and stir in the strained raspberry puree and optional raspberry liqueur until thoroughly blended.
Chill the Ganache
- Cover the ganache tightly with plastic wrap and refrigerate for 3-4 hours or overnight until firm enough to roll.
Roll the Truffles
- Line a baking sheet with parchment paper, then scoop and roll 1-teaspoon portions of chilled ganache into smooth balls between your palms.
Chill Again
- Refrigerate the rolled truffles for at least 30 minutes to firm up before coating.
Melt the Coating Chocolate
- Melt your chosen dark, milk, or white coating chocolate in a separate heatproof bowl using either the double boiler method or a microwave.
Coat the Truffles
- Dip each chilled truffle into the melted chocolate using a fork or dipping tool, allowing excess chocolate to drip off.
Add Toppings (Optional)
- Immediately after coating, roll the truffles in desired toppings or drizzle with contrasting melted chocolate.
Final Chill
- Place coated truffles back on the parchment-lined baking sheet and refrigerate for 20-30 minutes until the chocolate coating is completely set.
Notes
For best results, ensure your white chocolate is good quality to prevent seizing. When rolling truffles, work quickly to prevent the ganache from melting in your hands. If it gets too soft, pop it back in the fridge for a few minutes. Store finished truffles in an airtight container in the refrigerator.