Raspberry Truffles
These Raspberry Truffles are a delightful indulgence, ideal for occasions or as a holiday gift. They’re incredibly simple to whip up, requiring just 4 ingredients.
Prep Time: 45 minutes
Chilling Time: 3 hours
Total Time: 3 hours 45 minutes
Servings: 12
Ingredients
Truffle Centre
- 180 grams Dark Cooking Chocolate – 70 % Cocoa
- 180 ml Thickened / Heavy Cream
- 15 ml Honey – (opt)
- 10 grams of Raspberry Powder – or freeze-dried raspberries, blended into a powder
Chocolate Coating
- 150 grams Dark Cooking Chocolate – 70 % Cocoa
- 5 grams Raspberry Powder – or to taste
Instructions
Truffle Centre
- If you’re using freeze-dried raspberries, put them in a small food processor or blender and blend until finely powdered. Sift the powder through a sieve to remove any seeds or lumps.
- Next, place the finely chopped chocolate bar (or couverture chocolate pistoles) in a small heat-proof bowl. Microwave for 30 seconds to 1 minute, until the bottom of the chocolate has just started to melt. Then, set it aside.
- In a small saucepan, combine the cream and honey, then heat over low to medium heat. Once it begins to simmer, remove from the heat and pour about half of the mixture over the chocolate.
- Let it sit for a minute, then gently stir with a spatula in a circular motion until all the cream is incorporated. Add the remaining cream (see note 1) and continue stirring until the chocolate is completely melted and you have a smooth, shiny ganache.
- Mix in the raspberry powder, then pour the ganache into a small baking dish or airtight container. Place it in the refrigerator for about 2 hours, or until the ganache has set firm.
Chocolate Coating
- Prepare a small baking tray lined with parchment paper.
- Using a 1.5 tablespoon scoop, scoop up some of the chilled ganache and roll it between your hands to form a small ball (see note 4).
- Place the truffles on the prepared tray and place them in the freezer for 15 minutes or in the fridge for 30 minutes.
- Finely chop the chocolate for the truffle coating and place it in a small heatproof bowl. Microwave in 30-second intervals, stirring each time until the chocolate is completely melted and smooth.
- Dip each chocolate ball into the warm melted chocolate, ensuring they’re fully coated. Use a small fork or truffle dipper to pick up the truffle. Gently tap the fork or dipper against the side of the ball to remove any excess chocolate, then place it back on the lined tray. If the melted chocolate starts to harden, simply melt it again until fluid.
- You can optionally sprinkle the truffles with raspberry powder before the chocolate has started to set.
- Place the truffles in the fridge to chill for 30 minutes, or until ready to serve.
Notes
- If the leftover cream has cooled too much, warm it up a bit before adding it to the chocolate.
- If there are still some small pieces of unmelted chocolate, microwave for a few seconds to finish melting. Be careful not to overheat, or the chocolate might burn.
- The time for the ganache to set can vary based on the chocolate and dish depth. If it’s still soft, keep chilling until it hardens and can be shaped.
- If it’s difficult to roll and the chocolate is melting, refrigerate for another 30 minutes. If it’s too hard, let it sit at room temperature for 15 to 20 minutes.
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