Chocolate Raspberry Truffles

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The season of love is here, and the whole world is gearing up to celebrate Valentine´s Day. Many people believe that a single day is not enough to celebrate the spirit of love. True! But here's the thing: if we don't celebrate special occasions, what would separate one day from the other?

I believe that there is no better way to say ' I love you' than with a homemade chocolate treat.
These beautiful Chocolate Raspberry Truffles are filled with a creamy white chocolate ganache coated in decadent dark chocolate and topped with freeze-dried raspberries. Each bite is pure bliss!

Though they look like they were bought from a fancy chocolatier, they are surprisingly easy to make at home. With only 5 main ingredients, you have a fancy dessert that is perfect for Valentine's Day or as an edible gift any time of year!
CAN YOU USE FRESH RASPBERRIES INSTEAD OF FREEZE-DRIED RASPBERRIES?

If you use fresh raspberries in this recipe, then the filling will be too wet and sticky to roll into balls because of the high moisture they contain.

So that’s where the freeze-dried raspberries come in! They can be grinded into a fine powder which give a strong raspberry flavor to the truffles without adding any extra moisture.
If you are looking other Desserts this Valentine's Day, don't forget to check these: CAN MILK CHOCOLATE BE USED INSTEAD OF BITTERSWEET CHOCOLATE FOR THE COATING?

Absolutely, but just keep in mind that the truffles will be even sweeter.

I recommend using a dark chocolate with minimum 60%-70% cocoa for the coating of the truffles that complements the tangy sweetness of the raspberry white chocolate ganache.
TIPS AND TRICKS

Here are a few tips to help you make the perfect Chocolate Raspberry Truffles every time:

  • Just like any Banana Bread, it is crucial in this recipe to use overripe bananas. Look for the ones with plenty of brown spots. The riper the bananas, the sweeter and more flavorful the bread will be.
  • Ensure your white chocolate ganache is firm enough to scoop and form a ball without being too sticky. Cleaning your hands at various points during rolling will also help. I also recommend placing them back in the fridge for some time before coating them in dark chocolate.
  • Use the freeze dried raspberry powder immediately after blending them. If you leave the powder on the counter open to the air for longer than 5-10 minutes you will end up with a very clumpy mess because of humidity.


HOW TO STORE THE TRUFFLES

The truffles can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.

If you made these Chocolate Raspberry Truffles, I would love to know how they turned out! Please let me know by leaving a comment below.



Chocolate Raspberry Truffles Chocolate Raspberry Truffles
Author: Happily Cooking
Preparation Time:
Chilling Time:
Servings: 12
Calories per serving: 97kcal




Ingredients:
  • 190 g white chocolate chips
  • 1/2 cup heavy cream
  • 1 cup freeze-dried raspberries
  • 1/2 teaspoon vanilla extract
  • 190 g dark chocolate (60-70% cocoa), finely chopped

Instructions:
  1. Add the freeze dried raspberries to a blender or food processor and blend into a fine powder. Use a fine sieve to remove the seeds from the raspberry powder. Set aside.
  2. In a large heatproof bowl, place the white chocolate chips.
  3. In a small saucepan, heat the heavy cream over low heat until it simmers, but do not let it boil. Remove from heat.
  4. Stir the hot cream to the white chocolate to form a smooth white chocolate ganache.
  5. Stir in the vanilla extract, 1/3 cup of the raspberry powder into the white chocolate ganache, then gently stir it all together until the mixture is vivid pink and smooth. You can add more raspberry powder, if required.
  6. Leave to cool, then cover the bowl with plastic wrap and refrigerate for 2 hours or until the mixture has firmed up enough to form into balls.
  7. Line a baking sheet with parchment paper.
  8. Once the mixture has firmed up, use a heaping teaspoon to scoop out a portion and roll it into a ball using your hands. Place the ball on the prepared baking sheet. Repeat with the remaining mixture. Place in the refrigerator for 30 minutes.
  9. Finely chop the dark chocolate and place in a small bowl. Place the bowl over a pan of simmering water (make sure the water does not touch the bowl) and allow to melt, stirring occasionally. Remove from heat.
  10. Using a fork, dip each truffle into the chocolate until fully coated, tapping off any excess chocolate. Once coated, place each truffle onto the prepared baking sheet.
  11. Sprinkle some of the remaining raspberry powder on top of the truffles and then allow them to set. You can place them in the fridge to set if you like. Enjoy!

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